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Yougkie Hurd: Hi, my name is Yongkie Hurd to beyond. Today I’m going to show you how to make a simple soymilk using an original recipe from China, which I learn from my friend from Peru. The ingredients are simple. I started with the dry soybean and I use an organic soybean and I soak them overnight and look what happen of there you soak them overnight. It swells 3 to 4 times in volume and the other ingredient is just plain sugar and water and the flouring we can add later will almond or pandan leaf and it’s called the Asian vanilla. And I’m going to start the process now by blending above one part of soybean and about 3.5 cup of water. So again the proportion is one and 3.5 but you if you like it thicker you can do 1 to 3.
Okay, so this is what happens after two minutes is really puffed rice and I’m going to stain it here using really fine cheesecloth. And we’re going to squeeze this, we can do it right away, way by just taking all the corners and you hold it and my technique was to hold it and then kind of turn it so that all the juice will come down nicely and we have to do this three more times and make sure that all you will finely whisk it until it’s really dry and it doesn’t take that long to do in.
Okay, now this is almost dry and what I do is just going to shaking it in the corner and it should fall but itself. And we’re going to repeat this process three more times. Okay this is the last one and I’m going to bring this now take it off, and this what you look like of the –four batch, I call it batch for four times and I’m going to clean this from before we stain it again, so that it will not be so big in volume and then will be nice up to boil. Okay after I remove from I’m going to strain it two more times and I can just do the whole thing and I’m going to pick this one up just like the process before and you should not get the too much because this will be a kind of a fine, since we do it once.
Okay, so this is what we have after we stain it four times, and before we put it in the heat we going put a pandan leaf, and pandan leaf is called Asian vanilla and I’m going to put this probably about six or seven leaves and I’m going to put it in medium heat and usually I just leave it there and is going to boil about 18 minutes or 20 minutes and make sure that you watch it because it might get boil over. About 20 minutes and then we can see some action going on there and it seems like almost that the boiling point so I’m going to put the sugar and this the amount of sugar that my wife and I agree upon and not to make at the sweet. So but you just put it in and I’m going just to stir it okay and I’m going to let it boil and make sure that you have to watch it otherwise is going to bubble over. So we can know where there is all boil and we can all taste the soymilk. Okay, so its been five minutes since I added the sugar as come to a boiling point and I’m reducing it, and I’m reducing the heat and then I shut it down and I’m going to pour one cup and then no its still hot, but here we have the perfect original no added it Chinese recipe soymilk.