Duyu

Soy milk

I learned how to make soy milk long time ago from my cousin, who said she had been drinking this soy milk regularly for breakfast for decades. My cousin, who is in her late 70s, still looks like she’s in her early 50s. : )

After learning the recipe, I posted it on my website. Although I didn’t drink it every day, I made it often. I used to remove the skins from the beans when making soy milk, but a few years ago I discovered that modern blenders are powerful enough to make grinding soybeans much easier. So now I grind the whole beans, including the skins, until everything is smooth and creamy. It tastes like the soy milk my grandmother used to make with a millstone when I was young!

Soybeans are a good source of high-quality protein and are also rich in vitamins and minerals. They contain beneficial nutrients known to help prevent adult diseases like heart disease, hypertension, diabetes, and osteoporosis.

Making duyu is very easy. One thing I would like to request is that you use organic soybeans if possible. One of the biggest advantages of homemade food is that we can use the best ingredients.

Let’s all get healthy together! : )

Preparing the soybeans

Use 2 cups (360 grams) of organic dried soybeans, washed and soaked in cold water for 10 to 12 hours. This will yield approximately 5 cups of soaked beans.

Directions

Bring a large pot of water to a boil.
Rinse the soaked beans, drain them, and add them to the boiling water.
Boil the beans uncovered for 15 minutes over medium-high heat. You’ll notice lots of bubbles forming. Then stir the beans occasionally with a wooden spoon.

Reduce the heat to very low. Cover the pot and simmer for another 5 minutes.
Strain the cooked beans and rinse them under cold running water. Drain well and let them cool.