Sữa Đậu Nành (Soy Milk)

RECIPE: Sữa Đậu Nành

Make about 5 quarts


3 cups Soy Beans

15 cups or 4 liters Water

1/2 cups Sugar

4 Pandan Leaves, tied into knots 



Preparing the Beans

Rinse the beans a few times until water is cleared. Soak the beans in a large amount of cool water overnight as these beans soak up lots of water and they expand quite bit.    

Use your palms to scrub the beans to separate skin from beans. Remove the skin of bean that floats to the top of the water. Pick through bean and discard those that haven't expanded. Rinse beans a couple times. Drain and set aside.


Blending the Beans

In a Vitamix blender, add the beans with water. Let your blender run at maximum speed which is 10 and on high for about a minute or until blended. You want to blend the beans as smoothly as possible. Pour it in a large bowl. Continue blending the remaining batches until done.
Straining the Beans

Pour the blended soy milk into a fine mesh bag.  Milk the soybean blend until there is no liquid left.  I made the soy milk spontaneously, so I cut off my thin t-shirt and used it as a strainer. (Yes, it was washed with soap then boiled to sterilize before using.)

Repeat a few times until done. 

The residue that's left after straining the soy milk is called Okara. There are many recipes that called for Okara, so you might want to save it to use later.  Okara would also make great compose for your plants.


Boiling the Soy Milk

Before boiling the soy milk, use a strainer to filter it into a pot one more time. Discard the foam.  Set aside.

Bring the pot of soy milk and pandan leaves to a boil.
Reduce heat and let it simmer for another 5 minutes. Make sure to stir the soy milk occasionally to prevent it from sticking to the bottom of the pot. 

While it's cooking, there are layers of soy milk foam on top; skim them off. These layers are called tofu skin or bean curd skin (tàu hủ ky). I actually like to eat off these layers but you can also collect and dry them. 

Add sugar and taste it as you go until you reach your desire sweetness. Some people prefer to drink it bland but I like it with a taste of sweetness.  

Turn off the heat.

Let the soy milk cool down. Transfer it to a glass jar and keep it refrigerated.  It will last for a week.