A cup of soybean milk with several cups of water

When making soybean milk, the ratio of beans to water is usually 1:10 to 1:15, and the specific ratio can be adjusted according to the taste needs.

When making soybean milk, the ratio of beans to water directly affects the consistency and flavor of the finished product. If you prefer a rich taste, you can choose a 1:10 ratio, which is one cup of soybeans paired with ten cups of water. The soybean milk made with this ratio has a thick texture and strong bean flavor, which is suitable for drinking directly or cooking. However, it should be noted that the filtration of soybean residue may need to be more meticulous to avoid residue affecting the taste. If you like the refreshing taste, you can adjust the proportion to 1:15. The finished product is closer to the thinness of soybean milk sold in the market, which is suitable for breakfast or iced drinking. It is recommended to refrigerate the beans 8 hours in advance when soaking them, as it is easier to polish them finely after fully absorbing water.

Some household soybean milk machines may be marked with a fixed water level, and the water volume needs to be adjusted according to the instructions. When using a wall breaking machine, due to its high grinding efficiency, the water volume can be appropriately reduced to 1:8, but the boiling time needs to be extended to ensure the volatilization of the bean odor. If cooked beans are used, the water content needs to be increased by about 20%, as the water absorption of cooked beans decreases. Special populations such as those with indigestion can increase the concentration to a 1:18 ratio to reduce the burden on the gastrointestinal tract. The variety of beans also affects the proportion. Northeast soybeans have a higher pulp yield, while southern small grain soybeans require a reduction of about 10% in water content.

It is recommended to choose non genetically modified soybeans and soak them thoroughly. After polishing, boil them thoroughly to eliminate anti nutritional factors such as saponins. Can be paired with a small amount of brown rice or oats to increase smoothness, but requires a corresponding increase in water content. Filtering soybean residue before consumption can enhance the taste, and the filtered soybean residue can be used to make vegetarian dishes. The freshly ground soybean milk should be stored in cold storage and drunk within 24 hours to avoid microbial breeding and affecting health.