Chinese · breakfast
Doujiang (Fresh Soy Milk) Doujiang is a classic northern Chinese drink of fresh soy milk, made by soaking, blending and straining dried soybeans, then boiling the milk until it loses its raw, beany taste. Serve it hot, sweetened or plain, often with fried dough sticks for breakfast.
total 12 hr 30 min
prep 12 hr
cook 30 min
servings 6 Keep this recipe Add a copy of Doujiang (Fresh Soy Milk) to your Saucepan library.
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Back to 6 servings 1 cup dried yellow soybeans, about 200 g, sorted and rinsed 8 cups cold water, for soaking, plus more for blending; about 2 liters total 2 tablespoons sugar, rock sugar or granulated, to taste; optional 1 pinch salt, optional
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1 Step 1: Sort the dried soybeans by hand, discarding shriveled, discolored or damaged beans and debris, then rinse until the water runs mostly clear.2 Step 2: Soak the beans in at least three times their volume of cold water for 8 to 12 hours at room temperature (or up to 24 hours in the refrigerator), until they roughly double in size and split cleanly.3 Step 3: Drain and rinse the soaked beans well under cold running water. Peeling the skins is optional and gives a smoother milk.4 Step 4: Blend the soybeans with about 1 liter (4 cups) of fresh water on high for 2 to 3 minutes until completely smooth and milky white.5 Step 5: Strain the mixture through a nut milk bag, fine cheesecloth or muslin set over a large heavy pot, squeezing firmly to extract the milk. Reserve the pulp (okara) if you like.6 Step 6: Bring the strained milk to a full rolling boil over medium heat, stirring constantly so it does not scorch or boil over.7 Step 7: Reduce the heat to a gentle simmer and cook for 10 to 15 minutes, skimming off the foam and stirring the bottom of the pot, until the raw beany smell fades.8 Step 8: Off the heat, stir in sugar and a pinch of salt, if using, until dissolved, and adjust to taste.9 Step 9: Serve the soy milk hot, or cool completely and refrigerate in an airtight container.getsaucepan.com/r/57ae5669-edda-5a91-97de-4ab871170ca4
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