75-80 g daizu soybeans (approx. 130 cc)
Water (approx. 500 cc water to soak beans, 600 cc water after soaking beans; not in photo)
Soak soybeans overnight (24 hours in winter).
Put soybeans in a pot, add some water from the measured 600cc water, and puree.
Add remaining water, and heat on medium to medium high heat.
Meanwhile, set up tools to strain soy milk.
Here, I have a large measuring cup fitted with a strainer and cloth.
When soybean + water mixture is nearly boiling, foam will start to build up.
When boiling, reduce heat to low, and continue cooking for 8-10 minutes.
- If you are using soy milk as a drink or as an ingredient in cooking, simmering after ground soybeans + water mixture starts to boil is optional.
- The simmering process is to extract enough protein from soybeans to set tofu. In other words, the soy milk above can be turned into tofu. See recipe on how to make tofu.
- The soy milk here is quite thick (14.3%). It imparts a rich texture to soups and sauces when used in cooking.
- Okara can be kept frozen for a few months. If you freeze it, first dry saute (without oil) or microwave until okara becomes dry; let cool completely, wrap, and freeze.
- Rinse or wash tools used for making soy milk and pulp while they are still hot for easy cleaning.
- Photo at right shows tonyu and okara made of kuromame black soybeans.