Taiwanese Soy Milk

• 2 cups of dry soy beans
• Water for soaking soy beans
• 8 cups of water
• 1/2 cup sugar (or more if desired)

1. 1. Rinse soy beans in water until water runs clear. Remove any bad ones or stones.
2. 2. Soak soy beans in water (the water level should be two inches above the beans) for 8 hours or until soy beans double in size.
3. 3. Make soy milk in two batches. For each batch, add two cups of soaked beans and 4 cups of water to blender and blend for a minute.
4. 4. Arrange a colander in a deep soup pot and line with muslin bag. Pour enough soy puree to the bag and collect the soy milk in the pot. Squeeze as much liquid out of the remaining soy puree left in the bag as possible into the pot. Repeat until running out of soy puree.
5. 5. Heat soy milk over medium heat and stir constantly to prevent soy milk from burning. Watch the milk closely. As soon as the milk is brought to a boil, lower the heat and simmer for 5 minutes. Turn off the heat.
6. 6. Add sugar to cooked soy milk and mix until sugar dissolves. Serve hot in winter or icy cold in summer.

soy beans, water, water, sugar

Taken from www.epicurious.com/recipes/member/views/taiwanese-soy-milk-50072993 (may not work)