🇨🇳 ChinaCatalog recipe
Warm, freshly ground soy milk — subtly sweet, faintly nutty, and nothing like the carton — the drink half of China's classic breakfast.
For 4 servings.
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Cover the soybeans generously with water and soak overnight, until they split cleanly in half when pressed.
Drain, rinse, and blend the beans with 1.5 litres of fresh water on high until completely smooth, about 2 minutes.
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.
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.
Sweeten with sugar and serve steaming in bowls or glasses — with fried dough sticks for dunking if you can get them.
Doujiang and youtiao — hot soy milk and fried dough sticks — are the default breakfast of Chinese cities, bought from stalls that grind their beans before dawn. Families split between the sweet camp and the savory camp, who season theirs with soy sauce, vinegar and chili until it curdles into soft clouds.
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