Fresh Soy Milk (Doujiang)

Method

1. 1

   Cover the soybeans generously with water and soak overnight, until they split cleanly in half when pressed.

2. 2

   Drain, rinse, and blend the beans with 1.5 litres of fresh water on high until completely smooth, about 2 minutes.

3. 3

   Strain through a fine sieve or nut-milk bag into a large pot, squeezing to extract every drop.

   💡 Save the soybean pulp (okara) — it fries up well with vegetables.

4. 4

   Bring the milk to a boil, watching closely, then keep it at a lively simmer for 10 minutes, skimming any foam.

   💡 Raw soy milk must be fully boiled to be digestible — don't shortcut the simmer.

5. 5

   Sweeten with sugar and serve steaming in bowls or glasses — with fried dough sticks for dunking if you can get them.