Soy Milk (Doujiang)
Prep time: 8 hours (soaking time)
Cook time: 20 minutes
Total time: 8 hours 20 minutes
Servings: 4 servings
Country of Origin
China
Description
The bedrock of a traditional Chinese breakfast. This homemade soy milk is remarkably creamy, fresh, and completely distinct from Western store-bought variations. It features a pure, unadulterated legume aroma and a naturally smooth body that can be enjoyed entirely plain or lightly sweetened.
Presentation & How It's Eaten
Served piping hot in wide ceramic bowls. It is traditionally consumed alongside crispy savory items like Youtiao (fried dough sticks) or Shaobing (flaky flatbreads), which are dipped directly into the steaming milk to soak up its rich flavor.
Ingredients
1 cup dry, high-quality yellow soybeans
5 cups filtered water (for blending)
Clean water (for soaking the beans)
2-3 tbsp granulated sugar or crushed rock sugar (optional, to taste)
Step-by-Step Directions
Soak the Soybeans: Wash the dry yellow soybeans thoroughly in cold water. Place them into a large bowl, cover with plenty of water, and allow them to soak for at least 8 hours (or overnight). The beans will double in size and turn plump and oval.
Rinse and Prep: Drain the soaked beans completely and rinse them one final time under cold running water. Discard any loose skins that float away.
Puree: Transfer the soaked beans into a high-speed blender and pour in the 5 cups of fresh filtered water. Blend on maximum speed for 2 minutes until the mixture turns into an opaque, completely milky white liquid with no large grit remaining.
Strain the Okara: Line a fine strainer with a large piece of cheesecloth or a nut milk bag over a deep pot. Pour the blended raw soy milk through the cloth. Gather the edges of the cloth together and squeeze firmly with clean hands to extract every last drop of liquid, leaving the dry pulp (okara) behind.
Cook Thoroughly: Place the pot of strained raw soy milk over medium heat. Bring it to a gentle boil, stirring constantly with a wooden spoon to prevent the milk from scorching or sticking to the bottom of the pot.
Simmer Out Impurities: Skim off any thick foam that rises to the surface. Once it hits a boil, reduce the heat to low and let it simmer gently for 15 minutes. Stir in your sugar until dissolved, turn off the heat, and ladle warm into bowls.
Cooking Tips
The Crucial Cook Time: Raw soy milk contains natural anti-nutrients (saponins and trypsin inhibitors) that can cause intense stomach upset if consumed undercooked. Soy milk foams up dramatically early on, mimicking a boil before it is actually safe. Always cook it for a full 15 minutes past that initial foaming point to ensure it is completely digested and safe to drink.
Nutrition Facts
(Estimated per serving, lightly sweetened)
Calories: ~95 kcal
Total Fat: 3.5g
Saturated Fat: 0.5g
Cholesterol: 0g
Sodium: ~10mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugars: 7g
Protein: 7g
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