I used to make soy bean in Glasgow as the soy bean sold in supermarket taste like cow’s milk. It would be a large batch for me to store in the fridge and consume for several days.
This version is ‘sugarfree’. Previously I added sugar when boiling the raw soy bean milk instead of making a syrup.
Ingredients: Soy Bean, Water
Method
1. Soak soy beans overnight (at least 8 hours)
2. Blend soaked soy beans with water. Ratio of soaked soy beans: water
Blend 1:3
3. Use a cheesecloth to ‘sieve’ it
4. Remove bubbles using a strainer
5. Heat and stir it until cooked. It overflows easily when boiled so prepare one cup of room temperature water to put in just in case.
Since cooking it in Malaysia, I have been having issues with overcooked soy bean milk. It ends up being too thick after boiling it beyond 10 minutes. It’s not burnt, it is just really thick as though I have added cornstarch in it. Any advice on that?
Update 10/9/2019: I checked with the others and it might be that my soy bean milk is too ‘thick’ as I do a 1:1 or 1:2 ratio instead. It might have worked in Glasgow for the past few years but the weather is way too warm here….
Update 04/10/2019: My Soy milk curdle as i cooked it in too high heat and it was too thick (high soy bean to water ratio)
I have used 500grams of dry soy bean to make about 4- 4.5litres. It means using 1 cup of wet soy bean & 3 cups of water to blend. And also adding water (up to 500ml) when heating soy bean milk as water evaporates when heated and soy bean milk is reduced.
Fortunately I cook my soy bean milk in batches so one was fine to drink and another was a bit overcooked.
What should I do with the thickened soy bean milk?
Tofu?
Usually nigari, Gypsum powder (calcium sulphate), Epsom salts, GDL, lemon and vinegar are used as the coagulant. My usual is Gypsum powder but I did not have any.
So I used whatever I had in the kitchen; rice vinegar.
The temperature for it to coagulate is about 70-75 °C. I heated it until it was bubbling and took it off the cooker. Then, added some drinking water to cool it slightly and add vinegar. I can see it coagulating after stirring.
After that, pour it into a colander with a cheesecloth over it.
I left mortar for some ‘weight’ over it. You can use anything that is heavy.
Soy Yogurt?
Now let’s experiment with Soy Yogurt
I did not have a yogurt starter with me so I tried with a 2 tablespoon of plain yogurt (cow’s milk). Although I did read that it might not work as cow’s milk and soy bean requires different culture medium (bacteria) to make it work.
Failed…
The yogurt acted like a coagulant. So I ended up with a sour soft watery tofu that kept collapsing. Still managed to cook it for dinner with whatever I had in the pantry.
Will try to dilute my soy milk the next round… Hopefully I will not have the ‘thickened’ soy milk issue.