Nothing beats a cup of fresh, homemade soy bean milk. My Ba Ngoai (maternal grandmother) used to make it every so often and the thing I remember the most, besides the delicious taste, was how much work it took.
Since recipes are not written down in my family, I have been on a quest to record as many as possible. This was one of those recipes I did not want to miss so I called my mom to see if she knew how to make it.
My 5 minute phone conversation with her included instructions like, "soak the beans in water overnight in a pot about the same size as the one you gave me for Christmas". Easy enough, until I asked about the water to soy bean ratio. My mom's answers were, "you know, just use the entire bag of beans you get at the Asian market and don't use too much water. Just fill it almost up to the top of the pot." Somehow I figured it out and made a big, delicious pot of fresh soy bean milk.
Beans after they've soaked overnight
1 comment:
After years of buying organic soy milk from CostCo, Nghia's mom is now making it from scratch. It tastes soooo much better than the store-bought stuff. I love it. The kids, on the other hand, still prefer the store-bought since that's the only soy milk they've ever known. LOL!
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