Homemade Doujiang, Hot Fresh Soy Milk

What you need

• 100 g (1/2 cup plus 1 tbsp) dried soybeans, yellow, whole
• 1000 ml (4 1/4 cups) water, for blending and boiling, plus water for soaking
• 30 g (2 tbsp) granulated sugar, or to taste

Method

Restated from the original video

1. 1

   Rinse the soybeans, then cover with at least three times their volume of cold water. Soak for 8-12 hours, until the soybeans have doubled in size and split easily between two fingers.

2. 2

   Drain and rinse the soybeans. Blend them with 500 ml (2 cups) of the water on high speed for 2 min, until the mixture is completely smooth.

3. 3

   Stir in the remaining 500 ml of water.

4. 4

   Pour the mixture through a fine cloth or a straining bag set over a large pot. Squeeze hard to press out all the liquid. Discard the pulp or keep it for cooking.

5. 5

   Bring the liquid to a boil over medium heat, stirring often and scraping the bottom so it does not scorch. Watch closely, because the foam rises fast.

6. 6

   When it foams up, turn the heat down to low and skim off the foam. Simmer gently for 15 min, stirring now and then. Raw soy milk is not safe to drink, so do not cut this time short.

7. 7

   Stir in the sugar until it dissolves. Taste and add more if you like it sweeter.

8. 8

   Serve hot, or chill and drink within 2 days.

Imported from m.xiachufang.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.