Soymilk | Sữa Đậu Nành

makes 5 cups

Ingredients

180 gr (1 cup) dried soybeans

15 gr (2 tbsp) white sesame seeds

25 gr (4) pandan leaves

1.5 liters (6 cups) water

A pinch of salt

Preparation

Gently rinse the soybeans under cold water for 30 seconds.
Soak soybeans for at least 8 hours, preferably overnight. The beans will expand 3-4 times so make sure you use plenty of water.
The following day, drain and rinse the soybeans one more time.
In a high speed blender, add soybeans, sesame seeds and water.
Blend at high speed for 1 minute. Rest for 30 seconds. Blend on high speed again for 1 minute.
Place cheesecloth in a strainer and both over a large bowl.
Strain the soybean mixture through the cheesecloth. Twist and wring the cheesecloth to extract as much liquid as possible.
Pour the soy milk in a medium pot and bring to a boil.
Let the mixture boil for 3 minutes.
Reduce to medium-low heat, add pandan leaves and let simmer for 15 minutes.
Make sure to stir the pot frequently to prevent the milk from burning. Skim any bubbles and milk skin forming on top.
Remove from heat and strain the milk once more with a strainer. This will filter out any leftover residue and ensure the milk is extra smooth.
Transfer soy milk to glass containers and store in the refrigeration.
Enjoy!

Good to know

6 cups of water yields a similar consistency to the soy milk I drank growing up but feel free to increase/reduce the amount water to fit your preference.

You can drink the soy milk plain or add honey as sweetener. Similarly, this can be enjoyed hot or cold.

The sesame seeds are there to enhance the nutty and creaminess of the soy milk. Alternatively, you can replace them with a handful of peanuts.

I recommend straining the milk twice to remove any leftover milk skin and minimize the amount of pulp left. Gritty soy milk (or any milk really) is a no-no!

There are other methods which required you to boil the blended soy mixture and then strain it. That works just as well but I personally prefer this way as I don’t have to wait for the cooked milk to cool and avoid the need to handle hot milk during the straining process altogether.