Traditional Japanese Soy Milk (Method 1 // Dry beans 1 cup : Water 1.5-2 cup)
- Rinse and soak the beans in water overnight. Drain the beans and give it a quick rinse. Add it to a blender with 1.5-2 cups of water and blend. Pour it into a pot and bring it to a boil over medium high heat. Once it begins to boil, reduce the heat to medium low to low and simmer for 10-12 minutes, stirring continuously. Pour over cheesecloth and a fine mesh sieve (or nut milk bag) and once cool enough to handle, squeeze out the milk over a bowl.
Small Japanese Soy Milk Batch (Method 2 // Cooked beans 1 cup : water 1 cup)
- Rinse and soak the beans in water overnight. Drain and add it to a pot with 2 cups of water. Bring it to a boil over high heat. Once boiling, reduce heat to medium low and simmer for 30 minutes or until soft. Drain the beans.
- From here, you can make soy milk by blending 1 cup cooked beans with 1 cup of water, and some sugar to taste. Straining is optional, depending on how smooth you like your soy milk and the power of your blender. I like to divide the amount into 2 cup portions and freeze some in batches for easy removal and daily fresh soy milk.