π¨π³ China Β· Drinks
Homemade Fresh Soy Milk (Dou Jiang)
By eatmundo Β· July 8, 2026
Experience the comforting warmth and delicate creaminess of freshly made soy milk, a beloved breakfast staple across China. This nourishing drink is incredibly versatile, perfect on its own, sweetened to your liking, or as a base for other culinary creations.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by soaking 200g of dried soybeans in a large bowl with ample cold water overnight, or for at least 8-10 hours, until they swell significantly and double in size. This crucial step softens the beans for optimal blending and helps remove anti-nutrients.
- 2
Drain the soaked soybeans and rinse them thoroughly under cold running water. It's optional but recommended to remove the skins at this stage for an even smoother texture, though it requires a bit of patience.
- 3
Transfer the rinsed soybeans to a powerful blender. Add 1 litre of fresh water and blend on high speed for 2-3 minutes until the mixture is completely smooth and appears milky white, with no visible large chunks of soybean.
- 4
Pour the blended soy milk mixture through a fine-mesh sieve lined with a clean nut milk bag or several layers of cheesecloth, placed over a large pot. Squeeze the pulp firmly to extract all the liquid soy milk. Discard the remaining pulp (okara) or save it for other uses.
- 5
Place the pot of raw soy milk over medium heat. Bring it to a gentle simmer, stirring frequently to prevent sticking, and cook for about 10-15 minutes. It's essential to cook it thoroughly to neutralize natural inhibitors and improve digestibility β don't let it boil over!
- 6
As it simmers, carefully skim off any foam that rises to the surface for a cleaner, smoother final product. Continue to stir gently, watching for the subtle change in aroma that signifies it's fully cooked.
- 7
Once cooked, remove the pot from the heat. If desired, stir in 30-50g of rock sugar or granulated sugar until dissolved, adjusting to your preferred level of sweetness.
- 8
Serve the soy milk warm immediately for a comforting experience, or allow it to cool completely before chilling in the refrigerator. It can be stored in an airtight container for up to 3-4 days.
Frequently Asked Questions
Why do I need to soak the soybeans?+
Soaking softens the beans for easier blending, reduces cooking time, and helps remove phytic acid and other anti-nutrients, making the soy milk more digestible.
Can I skip removing the soybean skins?+
Yes, you can skip this step, but your soy milk will have a slightly coarser texture and potentially a stronger "beany" flavor. For the smoothest result, peeling is recommended.
How do I know when the soy milk is fully cooked?+
It's crucial to simmer it gently for at least 10-15 minutes after it reaches a gentle boil. The foam will subside, and the raw "beany" smell will diminish, indicating it's safe to consume.
What can I do with the leftover soybean pulp (okara)?+
Okara is a versatile byproduct! It can be used in baking (like muffins or bread), added to stir-fries, made into vegetarian patties, or even incorporated into pet food.
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