I.SOAK
For about 2.5 - 3.5 liters of soy milk (or 400-500g of tofu), 300 g of dried soybeans are needed. First sort out the spoiled, discolored or shriveled beans and soak the rest in water at room temperature for 8-10 hours. During this process, the beans expand noticeably and become double or triple their original size.
II. BLEND
Discard the water used for soaking and add the beans to the blender. Depending on the capacity of the blender, this can be done in two parts. Then add clean water. The minimum ratio of soybeans to water is 1:2.
Depending on the power of your blender, the whole thing is now pureed on the highest speed for 1-5 minutes until the soybeans are as finely crushed as sand to extract as much protein as possible. The more powerful the device, the shorter the blending time.
III: FILTER
Use a large piece of straining cloth and secure it over the cooking pot. Pour the ground mixture over the cloth. It can be stirred with a spoon to help the liquid drain faster. Carefully detach the cloth from the pot and guide all corners of the cloth in one hand so that you can hold up the residue with the cloth over the pot. With the other hand, now apply pressure and squeeze out as much liquid as possible. Massage the contents through the cloth until the mass in the cloth is relatively dry and hardly any liquid can be squeezed out through the cloth. Highly concentrated raw soy milk remains in the pot and should not be drunk directly. What remains in the cloth is soy pulp, also known as "okara." It has many uses in traditional Asian cuisine.
IV: HEAT & STIR
It is recommended to dilute the very thick soy milk with a little water before heating so that it does not burn on the bottom during cooking. The water is only a carrier for the protein, the consistency of the soy milk does not affect the quality of the tofu. Boil the soy milk thoroughly over high heat, stirring occasionally to prevent the bottom of the pot from sticking. Kochen Sie die Sojamilch bei starker Hitze gründlich auf, rühren Sie ab und zu um, damit der Topfboden nicht verklebt.
V: OVERFLOW CONTROL
Keep an eye on the soy milk. When it approaches boiling temperature, a lot of foam will form and overflow could occur quickly. Add a little cold water in time, and you turn down the heat to avoid the overflow.
VI. DEFOAM
The foam on the surface can be skimmed off with a sieve. Increase the heat to bring the soy milk to a simmer and continue the defoaming process until no more foam appears. This foam is the result of saponin breakdown. Only then can the soy milk be drunk. Allow the soy milk to simmer gently for another 10 - 15 minutes over low heat so that the flavor can develop optimally.
