Making creamy, delicious, thick soy milk with 2 simple ingredients!
Prep Time10 minutesmins
Cook Time15 minutesmins
Soaking8 hourshrs
Total Time8 hourshrs25 minutesmins
Course: Beverage
Cuisine: vegan, 亞洲
Keyword: 7 ingredients or less, Asian recipe, dairy-free, gluten-free, vegan
Servings: 4people
Author: Nora Hsu
Equipment
Pressure cooker
Ingredients
180mlnon-GMO soybeans
900mlwater
Instructions
Soak the soybeans in water for 8 hours.
Drain out the soaking water from the soybeans. Give them a rinse.
Optional sprouting: Drain out the water and give the soybeans a rinse every 2-3 hours.*
After soaking, drain out the water and give the beans a gentle rinse.
Add the soybeans with 900 ml water to a blender. Blend until mostly smooth.
Place a nut milk bag over a pot. Pour the soy milk over the bag into the pot.
If using heat resistant teabag >> can cook with the soymilk
After pouring the mixture through the bag, squeeze out the air from the teabag and tight a nod. Let the pulp cook with the soy milk. Keep in mind that the maximum should be 1/2 the height of the pressure cooker or the pot.
If using a nut milk bag >> remove the bag before cooking
Squeeze out the milk from the bag and remove it from the pot before cooking it with a pressure cooker or traditional rice cooker.
Cook in a Pressure Cooker
Cook over medium heat until the pressure cooker signals it reaching the pressure. Turn down the heat to cook for about 15 minutes.
After that, turn off the heat. Let it release the pressure naturally. I usually wait for a least an hour.
Make sure the pressure is released. Open the lid and squeeze the tea bag if you cook with the pulp.
Cook in a Rice Cooker
Add two rice cups (360 ml) of water to the outer pot or the rice cooker. Place the inner pot (containing soy milk) in the cooker.
Put the lid on with a stick of chopstick sitting between the lid and the cooker body to prevent the soy milk from filling out. Turn it to cooking mode.
Once the cooker finishes cooking, carefully take the inner pot out.
Add sugar to season if you feel like it.
Notes
*Sprouting: You can place a wet kitchen tissue on top of the soybeans to accelerate the sprouting time. The soybeans should sprout in 1-2 days.
Storage: Store the cooled soy milk in an air-tight jar in the fridge for 3 days. As for the okara (soybean pulp), freeze them if you're not going to use them in the following 3 days.