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soy milk

Growing up in Hong Kong, soy milk was a favorite drink! On winter days you could get hot soy milk in glass bottles from the corner stores.


Makes 2 cups (450ml) 

½ cup (75g) soybeans (preferably non-GMO)

3 cups (720ml) water

2-3 Tbsp maple syrup

Pinch of sea salt

  • In a large bowl with ample water, soak soybeans overnight.

  • Rinse and drain soybeans. Add to a high-speed blender with the water and sea salt. Blend 3-5 minutes, or until smooth.

  • Strain the mixture using a cheesecloth or fine-meshed sieve. (Save the soy pulp, okara, to add extra nutrition to other cooked meals! I store mine in the freezer) 

  • Pour the strained liquid into a medium-sized saucepan and bring to a low boil, stirring occasionally.

  • Skim and discard any thick foam that rises to the surface. Simmer for 15 minutes.

  • Let cool for 15 minutes. adding 1/2 cup (120ml) more water or to desired consistency. Sweeten with maple syrup to taste.

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