Soybean Milk

Begin by soaking the soybeans in a large bowl with ample water. Ensure the beans are fully submerged. Let them soak for at least 8 hours, or preferably overnight, in the refrigerator. This process softens the beans and makes them easier to blend. (8+ hours soaking time)

Drain the soaked soybeans thoroughly and rinse them under cold running water until the water runs clear. Discard the soaking water. This step helps to remove any impurities and bitterness. (5 minutes)

In a high-powered blender, combine the rinsed soybeans with 8 cups of filtered water. Blend on high speed until completely smooth and creamy, with no visible pieces of soybean remaining. This may take several minutes, depending on your blender. (5-7 minutes)

Line a large pot with a double layer of cheesecloth or use a fine-mesh sieve. Carefully pour the blended soybean mixture through the cheesecloth or sieve to strain out the solids (okara). Squeeze the cheesecloth to extract as much liquid as possible. Discard the okara or save it for other culinary uses. (10 minutes)

Pour the strained soybean milk into the pot. Add the knotted pandan leaf (if using) and the ginger slice (if using). Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent scorching and skin formation. (10 minutes)

Once simmering, reduce the heat to low and continue to cook for 15 minutes, stirring occasionally. This cooking process eliminates enzymes that can inhibit nutrient absorption and improves the flavor of the milk. (15 minutes)

Remove the pandan leaf and ginger slice with a slotted spoon and discard. Stir in the vanilla extract and sugar (or your preferred sweetener) to taste. Add a pinch of sea salt to enhance the flavors. (2 minutes)

Allow the soybean milk to cool to room temperature before transferring it to a clean container. Refrigerate for at least 2 hours before serving. This allows the flavors to meld and the milk to thicken slightly. (2+ hours chilling time)