Freshly Ground Soy Milk

Name: Freshly Ground Soy Milk
Prep time: 7 h 2 min
Cook time: 13 min
Total time: 7 h 15 min
Ingredients: 1 kg Soy beans/Black beans (soaked); 2 g Protein sugar; 1500 g Clean water; 2 g Defoamer; 450 g Beans (cooked/chilled); 1500 g Water (2/3 of which is boiling water); 65 g White sugar

Another freshly ground soy milk recipe, distinguished by its bean-to-water ratio, sugar amount, and the use of a cold-and-hot water blend when blending.

7h 15m

Easy

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Ingredients

Soy beans/Black beans (soaked) 1 kg

Protein sugar 2 g

Clean water 1500 g

Defoamer 2 g

Beans (cooked/chilled) 450 g

Water (2/3 of which is boiling water) 1500 g

White sugar 65 g

Instructions

Bean Soaking

Rinse the raw beans twice with clean water, then soak with 2.5 kg of clean water per 1 kg of dry beans. Soak for 7 hours in 35°C weather, or 12 hours in 10°C winter weather, until the bean hearts are plump and the color is uniform. Rinse and set aside.

Pressure Cooking (Soy and Black Beans)

Add the protein sugar, water, and defoamer to the soaked beans in a pressure cooker. Bring to pressure on high heat and cook for 10 minutes, turn off the heat and let rest for 3 minutes, then remove and let cool.

Pressure Cooking (Red Beans)

Same as above; after bringing to pressure on high heat, cook for 5 minutes.

Pressure Cooking (Mung Beans)

Add 2 g of pure soda per 0.5 kg of beans to remove the grassy smell. Bring to pressure on high heat then cook for 2 minutes; release pressure after 3 minutes and remove.

Soy Milk Blending

Use 450 g of beans, 1500 g of water (2/3 boiling), and 65 g of white sugar. First pour in half of the cold water and blend on high speed for 60 seconds, then add all the boiling water and blend on high speed for 30 seconds.