{"id":174,"date":"2017-04-05T06:00:00","date_gmt":"2017-04-04T22:00:00","guid":{"rendered":"https:\/\/burningkitchen.wordpress.com\/?p=174"},"modified":"2018-11-21T14:16:52","modified_gmt":"2018-11-21T06:16:52","slug":"soy-milk-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/soy-milk-recipe\/","title":{"rendered":"Traditional Soy Milk Secret Recipe"},"content":{"rendered":"<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-9480\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/RbQG1FPt8DM?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<p><span style=\"color: #ad0922;\"><strong>Members Only<\/strong><\/span><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Soy milk has become quite well known for being a\u00a0diary-free, gluten-free milk substitute. It is suitable for vegans and people with lactose intolerance. Although soy milk is seen as a\u00a0relative new &#8216;health food&#8217;,\u00a0it has actually been a traditional drink in Asia for thousands of years!<\/p>\n<div>I learnt this traditional soy milk recipe from a relative years ago, who in turn paid a sizeable\u00a0sum of money to learn it from a sought-after Master (&#8216;Shifu&#8217; in mandarin) with over 20 years of experience in making traditional soy milk.<\/div>\n<div><\/div>\n<div>This &#8216;Shifu&#8217; used to sell soy milk (&#8216;tau huey chui&#8217; in Hokkien) in a push cart somewhere along\u00a0Jalan Besar in Singapore. There would be a\u00a0perpetually long queue each morning in front of his cart. Within 3 hours, all the soy milk and soy bean curd would be\u00a0sold out!<\/div>\n<div><\/div>\n<div>Today I will share this secret recipe with The Burning Kitchen members only, a special recipe for you to thank you for your loyal support in our Burning Adventures!<\/div>\n<div><\/div>\n<div><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-9688 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-Milk-2W.jpg\" alt=\"Pouring Traditional Soy Milk in a glass \" width=\"760\" height=\"1013\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-Milk-2W.jpg?v=1592144626 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-Milk-2W-600x800.jpg?v=1592144626 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-Milk-2W-225x300.jpg?v=1592144626 225w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/div>\n<div><\/div>\n<div>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<\/div>\n<p>My husband, in particular, loves soy milk, but he is very disappointed of the quality from the stalls at\u00a0various markets.\u00a0He believes that to cut down on productions costs, milk powder is added to it, resulting in the soy milk being\u00a0very diluted. So he is always very happy when I make soy milk at home. Its not difficult to do, and definitely worth the effort!<\/p>\n<p>Soy milk is made by extracting the milk from (preferably organic) yellow soya bean that has\u00a0been soaked, blended, strained and then boiled. The only equipment\u00a0required is a blender, sieve, muslin cheesecloth and a pot.<\/p>\n<p>&nbsp;<\/p>\n<div>\n<p><img decoding=\"async\" class=\"alignnone wp-image-9821 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n.jpg\" alt=\"Soaking soy beans in a pot with water\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n.jpg?v=1592144616 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n-300x300.jpg?v=1592144616 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n-100x100.jpg?v=1592144616 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n-600x600.jpg?v=1592144616 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n-150x150.jpg?v=1592144616 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n-320x320.jpg?v=1592144616 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n-640x640.jpg?v=1592144616 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/17663678_1426916244025060_6277519518319247360_n-120x120.jpg?v=1592144616 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<\/div>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It is easy to make.<\/strong> With minimum ingredients and a little effort, you can enjoy traditional soy milk at home.<\/li>\n<li><strong>It is healthy!<\/strong> Soy Milk is known as a &#8216;health food&#8217;, and is a good replacement for milk.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE TRADITIONAL SOY MILK?<\/span><\/h1>\n<p>Wash and soak the soybeans for 8 hours or overnight in a pot with 2.5 litres of water. Do not cover or it will turn rancid.<\/p>\n<p>After soaking the soybeans, put one ladle of soybeans and 2 ladles of the water used to soak the soybeans into the blender.<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-9748 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W.jpg\" alt=\"Soy beans with water in a blender\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W.jpg?v=1592144620 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W-300x300.jpg?v=1592144620 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W-100x100.jpg?v=1592144620 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W-600x600.jpg?v=1592144620 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W-150x150.jpg?v=1592144620 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W-320x320.jpg?v=1592144620 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W-640x640.jpg?v=1592144620 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-6W-120x120.jpg?v=1592144620 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>Then blend the mixture until it is smooth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9750 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W.jpg\" alt=\"Blending soy beans and water in blender\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W.jpg?v=1592144619 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W-300x300.jpg?v=1592144619 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W-100x100.jpg?v=1592144619 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W-600x600.jpg?v=1592144619 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W-150x150.jpg?v=1592144619 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W-320x320.jpg?v=1592144619 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W-640x640.jpg?v=1592144619 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-8W-120x120.jpg?v=1592144619 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>Pour the blended soybeans into a large sieve. Then use the back of the ladle to compress the blended soya beans against the sieve to extract the soy milk.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-174 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"760\" height=\"760\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW.jpg?v=1592144619\" class=\"attachment-full size-full\" alt=\"Sieving blended soy beans through strainer\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW.jpg?v=1592144619 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW-300x300.jpg?v=1592144619 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW-100x100.jpg?v=1592144619 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW-600x600.jpg?v=1592144619 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW-150x150.jpg?v=1592144619 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW-320x320.jpg?v=1592144619 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW-640x640.jpg?v=1592144619 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-RecipeW-120x120.jpg?v=1592144619 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"760\" height=\"760\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W.jpg?v=1592144618\" class=\"attachment-full size-full\" alt=\"Sieving blended soy beans through strainer with spoon\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W.jpg?v=1592144618 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W-300x300.jpg?v=1592144618 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W-100x100.jpg?v=1592144618 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W-600x600.jpg?v=1592144618 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W-150x150.jpg?v=1592144618 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W-320x320.jpg?v=1592144618 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W-640x640.jpg?v=1592144618 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-12W-120x120.jpg?v=1592144618 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Strain the soy milk into a separate pot using a muslin cloth or cheesecloth to filter out any remnant fine particles.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9753 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W.jpg\" alt=\"Sieving blended soy bean milk mixture through muslin cloth\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W.jpg?v=1592144619 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W-300x300.jpg?v=1592144619 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W-100x100.jpg?v=1592144619 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W-600x600.jpg?v=1592144619 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W-150x150.jpg?v=1592144619 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W-320x320.jpg?v=1592144619 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W-640x640.jpg?v=1592144619 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-11W-120x120.jpg?v=1592144619 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>Use your hands to gently squeeze out the soya milk. Then remove the soybean pulp from the muslin cloth and set it aside.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9752 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W.jpg\" alt=\"Squeezing soy milk out of muslin cloth with hand\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W.jpg?v=1592144619 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W-300x300.jpg?v=1592144619 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W-100x100.jpg?v=1592144619 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W-600x600.jpg?v=1592144619 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W-150x150.jpg?v=1592144619 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W-320x320.jpg?v=1592144619 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W-640x640.jpg?v=1592144619 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-10W-120x120.jpg?v=1592144619 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>Repeat the steps above until you have used up all the soybeans.<\/p>\n<p>Strain the entire batch of soy milk one final time into a clean pot through a clean muslin cloth or cheese cloth to filter out any remnant fine particles.<\/p>\n<p>Next, wash the pandan leaves and fold them into 2 bundles of 6 leaves each (one for the syrup and the other for boiling the soy milk).<\/p>\n<p>Add 1 bundle of pandan leaves to the pot of soy milk. Then set the pot to boil over medium heat, stirring it constantly until it bubbles.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9745 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W.jpg\" alt=\"Boiling soy milk with pandan leaves in pot, stiring constantly\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W.jpg?v=1592144621 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W-300x300.jpg?v=1592144621 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W-100x100.jpg?v=1592144621 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W-600x600.jpg?v=1592144621 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W-150x150.jpg?v=1592144621 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W-320x320.jpg?v=1592144621 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W-640x640.jpg?v=1592144621 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-3W-120x120.jpg?v=1592144621 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>Remove the pandan leaves and discard. Then turn the heat to medium low and continue to simmer for about 20 mins, while stirring constantly to ensure it does not get burnt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9746 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W.jpg\" alt=\"Simmering soy milk with pandan leaves in pot\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W.jpg?v=1592144621 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W-300x300.jpg?v=1592144621 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W-100x100.jpg?v=1592144621 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W-600x600.jpg?v=1592144621 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W-150x150.jpg?v=1592144621 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W-320x320.jpg?v=1592144621 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W-640x640.jpg?v=1592144621 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-4W-120x120.jpg?v=1592144621 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>In a separate small pot, add the sugar, 300 ml of water and the other bundle of pandan leaves, and bring to a boil.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-174 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"760\" height=\"760\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W.jpg?v=1592144620\" class=\"attachment-full size-full\" alt=\"Pouring sugar into metal pot\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W.jpg?v=1592144620 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W-300x300.jpg?v=1592144620 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W-100x100.jpg?v=1592144620 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W-600x600.jpg?v=1592144620 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W-150x150.jpg?v=1592144620 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W-320x320.jpg?v=1592144620 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W-640x640.jpg?v=1592144620 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-7W-120x120.jpg?v=1592144620 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"760\" height=\"760\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W.jpg?v=1592144621\" class=\"attachment-full size-full\" alt=\"Boiling pandan leaves in sugar water in metal pot\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W.jpg?v=1592144621 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W-300x300.jpg?v=1592144621 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W-100x100.jpg?v=1592144621 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W-600x600.jpg?v=1592144621 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W-150x150.jpg?v=1592144621 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W-320x320.jpg?v=1592144621 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W-640x640.jpg?v=1592144621 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-2W-120x120.jpg?v=1592144621 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Once the sugar melts, turn off the heat and remove and discard the pandan leaves.<\/p>\n<p>After 20 mins, remove the soy milk from the heat. It is now ready to be served hot or chilled.\u00a0Add the syrup according to your taste. You may also add some almond essence to taste if that is your preference.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9689 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-Milk-3W.jpg\" alt=\"Pouring Traditional Soy Milk in a glass \" width=\"760\" height=\"1013\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-Milk-3W.jpg?v=1592144626 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-Milk-3W-600x800.jpg?v=1592144626 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-Milk-3W-225x300.jpg?v=1592144626 225w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Buy\u00a0organic soybeans from Canada<\/strong> which are more flavourful.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">SOAKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Do not cover the pot while soaking the soybeans<\/strong>, otherwise it will turn rancid because the soybeans release gases into water.<\/li>\n<li><strong>Use room temperature water to soak the soybeans<\/strong> to allow them to expand fully. The soybeans should\u00a0expand to about double the size after soaking.\u00a0I do not advise using boiling water to soak the soybeans and this will partially cook the soybeans and retard the expansion of the soybean, and this would actually reduce the yield when you are extracting the soy milk.<\/li>\n<li><strong>Do not peel the skin of the soybeans<\/strong> because it is very labour intensive and it actually doesn&#8217;t make much of a difference since you are going to be straining the mixture anyway.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">BLENDING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Blend the beans together with the water in small batches.<\/strong> Do not overload the blender.<\/li>\n<li><strong>Put the\u00a0blended soybeans in small batches into a big metal\u00a0sieve over a pot first<\/strong> to sieve\u00a0out the\u00a0soybean milk. If you go straight to using the muslin cheesecloth at this stage, the soybean milk will not pass through because of the coarse fibre of the soybean pulp. Use the back of a\u00a0sturdy ladle to press the blended soybeans down on the sieve to extract as much of the liquid as possible.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">SIEVING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Strain\u00a0the soy milk through a muslin cheese cloth<\/strong> after going through the sieve to\u00a0filter the very fine remnants of the soybeans, using\u00a0your hands to squeeze\u00a0out as much milk as possible. This step is critical, otherwise\u00a0the soy milk will not be smooth and may cause an itchy sensation in your throat when you drink it.<\/li>\n<li><strong>Do not cook\u00a0the mixture first before sieving and straining it.<\/strong> I have ever tried that before, but I found that there is not much difference in the flavour, and moreover, the mixture is very likely to get burnt easily because the pulp settles and gets stuck to\u00a0the bottom.<\/li>\n<li><strong>Do not throw away the remnants of the soybean pulp<\/strong> as they have the most nutrients! It can be made into soybean cake, or as a very good compost for your garden.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Boil the soy milk together with the pandan leaves<\/strong> for about 20 minutes to enhance its\u00a0flavour and also at the same time get rid of the raw beany taste.<\/li>\n<li><strong>When\u00a0the soy milk is boiling,\u00a0 keep stirring constantly<\/strong> because the milk at the bottom\u00a0of the pot gets burnt easily.<\/li>\n<li><strong>If\u00a0you feel that there is a rough layer forming at the bottom of the pot, it means the bottom is starting to get burnt.<\/strong> In this case, do NOT\u00a0scrape it while the soy milk is still boiling. Instead, quickly transfer the soy\u00a0milk to another pot\u00a0and continue boiling it to minimise the damage.<\/li>\n<li><strong>Avoid using an aluminium pot to boil the soy milk<\/strong>\u00a0as there is a tendency for the soy milk to get burnt easily. Using a stainless steel or non-stick pot would be a better option.<\/li>\n<li>When the soy milk starts to boil, the foam will suddenly start to rise to the rim, <strong>so you need to quickly remove the soy milk from the heat.<\/strong> You can then turn down the heat and continue to boil it.<\/li>\n<li><strong>Use a scoop to remove the foam<\/strong> and discard it.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">WHAT TO DO AFTER COOKING?\u00a0<\/span><\/h1>\n<ol>\n<li>When the soy milk cools, a layer of bean curd is formed on surface\u00a0of the soy milk. <strong>Use a pair of chopsticks to lift it up and set it aside.<\/strong> Do not discard, it is actually the most nutritious part, and what we commonly know as beancurd skin, or &#8216;tau kee&#8217;. I always\u00a0look forward to eating this top layer!<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9756 size-thumbnail\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-13W-150x150.jpg\" alt=\"Picking up soy skin up with chopsticks from soy milk \" width=\"150\" height=\"150\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-13W-150x150.jpg?v=1592144618 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-13W-300x300.jpg?v=1592144618 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-13W-100x100.jpg?v=1592144618 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-13W-320x320.jpg?v=1592144618 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-13W-640x640.jpg?v=1592144618 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Traditional-Soy-Milk-Recipe-13W-120x120.jpg?v=1592144618 120w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/li>\n<li><strong>Soy Milk goes very well\u00a0with Fried Dough Fritters<\/strong> (You Tiao), and can be served hot or chilled!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegan-recipes\/\">Vegan<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/\">Vegetarian<\/a>: No modifications needed<\/li>\n<\/ul>\n<h2><\/h2>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-9480\" class=\"wprm-recipe-container\" data-recipe-id=\"9480\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-MilkW.jpg?v=1592144626\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-MilkW-150x150.jpg?v=1592144626\" class=\"attachment-150x150 size-150x150\" alt=\"Traditional Soy Milk Recipe\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-MilkW-150x150.jpg?v=1592144626 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-MilkW-300x300.jpg?v=1592144626 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-MilkW-100x100.jpg?v=1592144626 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-MilkW-320x320.jpg?v=1592144626 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-MilkW-640x640.jpg?v=1592144626 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Soya-Bean-MilkW-120x120.jpg?v=1592144626 120w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Secret Recipe for Traditional Soy Milk<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop 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data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 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stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-50\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Drinks<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">soy milk, soybean milk, tauhuey chui<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-9480 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"9480\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">215<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng | The Burning Kitchen<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Come and learn this 'trade secret' recipe for making smooth and silky traditional soy milk, which has been passed down from a much sought-after 'Shifu' of 20 years!&nbsp;<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/9480\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"9480\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-9480-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"9480\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Soya Bean<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Organic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">litres<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For soaking the soya beans<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For making the syrup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For making the syrup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">12<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pandan Leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Almond Essence<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Optional, to taste<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Special Equipment Needed<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Sieve<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Muslin Cloth \/ Cheesecloth<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Food Processor \/ Blender<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-9480-instructions-container wprm-block-text-normal\" data-recipe=\"9480\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9480-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash and soak the soybeans for 8 hours or overnight in a pot with 2.5 litres of  water. Do not cover or it will turn rancid.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">After soaking the soybeans, put one ladle of soybeans and 2 ladles of the water used to soak the soybeans into the blender.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Then blend the mixture until it is smooth.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the blended soybeans into a large sieve. Then use the back of the ladle to compress the blended soya beans against the sieve to extract the soy milk.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Strain the soy milk into a separate pot using a muslin cloth or cheesecloth to filter out any remnant fine particles.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Use your hands to gently squeeze out the soya milk. Then remove the soybean pulp from the muslin cloth and set it aside.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Repeat the steps above until you have used up all the soybeans.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Strain the entire batch of soy milk one final time into a clean pot through a  clean muslin cloth or cheese cloth to filter out any remnant fine particles.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, wash the pandan leaves and fold them into 2 bundles of 6 leaves each (one for the syrup and the other for boiling the soy milk).<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD <\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9480-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 1 bundle of pandan leaves to the pot of soy milk. Then set the pot to boil over medium heat, stirring it constantly until it bubbles.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the pandan leaves and discard. Then turn the heat to medium low and continue to simmer for about 20 mins, while stirring constantly to ensure it does not get burnt.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a separate small pot, add the sugar, 300 ml of water and the other bundle of pandan leaves, and bring to a boil.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the sugar melts, turn off the heat and remove and discard the pandan leaves.<\/span><\/div><\/li><li id=\"wprm-recipe-9480-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">After 20 mins, remove the soy milk from the heat. It is now ready to be served hot or chilled.&nbsp;Add the syrup according to your taste. You may also add some almond essence to taste if that is your preference.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-9480\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/RbQG1FPt8DM?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Buy\u00a0organic soybeans from Canada<\/strong> which are more flavourful.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">SOAKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Do not cover the pot while soaking the soybeans<\/strong>, otherwise it will turn rancid because the soybeans release gases into water.<\/li>\n<li><strong>Use room temperature water to soak the soybeans<\/strong> to allow them to expand fully. The soybeans should\u00a0expand to about double the size after soaking.\u00a0I do not advise using boiling water to soak the soybeans and this will partially cook the soybeans and retard the expansion of the soybean, and this would actually reduce the yield when you are extracting the soy milk.<\/li>\n<li><strong>Do not peel the skin of the soybeans<\/strong> because it is very labour intensive and it actually doesn't make much of a difference since you are going to be straining the mixture anyway.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">BLENDING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Blend the beans together with the water in small batches.<\/strong> Do not overload the blender.<\/li>\n<li><strong>Put the\u00a0blended soybeans in small batches into a big metal\u00a0sieve over a pot first<\/strong> to sieve\u00a0out the\u00a0soybean milk. If you go straight to using the muslin cheesecloth at this stage, the soybean milk will not pass through because of the coarse fibre of the soybean pulp. Use the back of a\u00a0sturdy ladle to press the blended soybeans down on the sieve to extract as much of the liquid as possible.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">SIEVING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Strain\u00a0the soy milk through a muslin cheese cloth<\/strong> after going through the sieve to\u00a0filter the very fine remnants of the soybeans, using\u00a0your hands to squeeze\u00a0out as much milk as possible. This step is critical, otherwise\u00a0the soy milk will not be smooth and may cause an itchy sensation in your throat when you drink it.<\/li>\n<li><strong>Do not cook\u00a0the mixture first before sieving and straining it.<\/strong> I have ever tried that before, but I found that there is not much difference in the flavour, and moreover, the mixture is very likely to get burnt easily because the pulp settles and gets stuck to\u00a0the bottom.<\/li>\n<li><strong>Do not throw away the remnants of the soybean pulp<\/strong> as they have the most nutrients! It can be made into soybean cake, or as a very good compost for your garden.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Boil the soy milk together with the pandan leaves<\/strong> for about 20 minutes to enhance its\u00a0flavour and also at the same time get rid of the raw beany taste.\u00a0<\/li>\n<li><strong>When\u00a0the soy milk is boiling,\u00a0 keep stirring constantly<\/strong> because the milk at the bottom\u00a0of the pot gets burnt easily.\u00a0<\/li>\n<li><strong>If\u00a0you feel that there is a rough layer forming at the bottom of the pot, it means the bottom is starting to get burnt.<\/strong> In this case, do NOT\u00a0scrape it while the soy milk is still boiling. Instead, quickly transfer the soy\u00a0milk to another pot\u00a0and continue boiling it to minimise the damage.<\/li>\n<li><strong>Avoid using an aluminium pot to boil the soy milk<\/strong>\u00a0as there is a tendency for the soy milk to get burnt easily. Using a stainless steel or non-stick pot would be a better option.<\/li>\n<li>When the soy milk starts to boil, the foam will suddenly start to rise to the rim, <strong>so you need to quickly remove the soy milk from the heat.<\/strong> You can then turn down the heat and continue to boil it.\u00a0<\/li>\n<li><strong>Use a scoop to remove the foam<\/strong> and discard it.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">WHAT TO DO AFTER COOKING?\u00a0<\/span><\/h4>\n<ol>\n<li>When the soy milk cools, a layer of bean curd is formed on surface\u00a0of the soy milk. <strong>Use a pair of chopsticks to lift it up and set it aside.<\/strong> Do not discard, it is actually the most nutritious part, and what we commonly know as beancurd skin, or 'tau kee'. I always\u00a0look forward to eating this top layer!<\/li>\n<li><strong>Soy Milk goes very well\u00a0with Fried Dough Fritters<\/strong> (You Tiao), and can be served hot or chilled!<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">215<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">38<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">121<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">257<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">34<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">51<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2.6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Secret Recipe for Traditional Soy Milk: I learned this recipe from a relative years ago. He paid a sizeable sum to learn this from a &#8216;Shifu&#8217; with over 20 years of experience in making traditional soy milk. <\/p>\n","protected":false},"author":4,"featured_media":9689,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,34,1803,1361,63,26,28,31,1206,20,468,40,997,1493,1495,1497,1512,484,1496,1511,46,1499,9,10,11],"tags":[1605],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Traditional Soy Milk Secret Recipe - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Come and learn this &#039;trade secret&#039; recipe for making smooth and silky traditional soy milk, passed down from a much sought-after &#039;Shifu&#039; of 20 years\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/soy-milk-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Traditional Soy Milk Secret Recipe - 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