Taiwanese Soy Milk (Dou Jiang) - Homemade

Instructions

1. 1Place the 1 cup Dried Soybeans in a large bowl and cover with plenty of water. Let them soak for at least 6 hours, or preferably overnight.
2. 2Drain the soaked 1 cup Dried Soybeans and rinse them thoroughly under cool running water.
3. 3Add the drained soybeans to a blender along with 4 cups of fresh water. Blend until the mixture is completely smooth.
4. 4Pour the blended soybean mixture through a fine-mesh sieve set over a large bowl. Press down on the solids to extract as much liquid as possible, separating the soy milk from the pulp.
5. 5Pour the strained soy milk into a large heavy-bottomed pot. Bring the soy milk to a boil over medium-high heat, approximately 100°C. Once boiling, reduce the heat to low and simmer for 15 to 20 minutes, carefully skimming off any foam that rises to the surface.
6. 6For sweet soy milk, stir in sugar to taste. For savory soy milk, stir in soy sauce and vinegar to taste.
7. 7Serve the soy milk hot or chilled.

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