Soy milk made by American brands are likely intentionally made to be "mild" as most Americans don't appreciate the taste of soy, and only drink it as an alternative when they can't have dairy. Soy milk sold in Asian grocery stores (also in the US) tend to taste much much better.
It’s like tofu. Americans use it as a subpar meat substitute, the cultures that invented it use it as its own thing and really allow the flavors it has to shine.
Sooo much! I grew up in a neighbourhood that was a majority asian, but if i bought a western one (lets say... Whole foods, I dont really know), it would taste like straight up water and it loses the floral flavours that the traditional stuff has
as a Taiwanese American....I have to say that I always love watching Andrew's reactions because he expresses a genuine appreciation for other cultures and does not seem to shy away from things that he doesn't find familiar. One of the coolest dudes I've ever seen in media.
I knew that that experience I love soy milk but my most favorite soy milk restaurant is near Sun Yet Sen memorial hall metro station which is near my most favorite japan fired food in Taiwan. Do you know that my most favorite soy place have soy ice cream
Writing the recipe down so I can reference it later: Ms. Liu's Taiwanese Style Soymilk 1. Rinse 500g soybeans and soak for 6 hours 2. Strain bean water add 6 cups fresh water to beans 3. Blend beans 4. Strain through cheesecloth into pot (blend 3 cups of water and left over ground soybeans to extract more soymilk) 5. Pour soymilk from pot into another container 6. Brown the soymilk residue on the pot 7. Pour in soymilk and whisk it to scrape off the brown bits 8. Boil the soymilk and stir periodically (Andrew doesn't say for how long but Google says 15 minutes) 9. Strain milk through cheesecloth 10. Bring to a boil again 11. Add sugar to taste if you want (I prefer mine without) 12. Serve hot or chilled
He has his oven clock on, i think, if you really wanna go through the steps you can see how long the boiling takes perhaps if you get a glance at the clock :) (Yes its a year or almost 2 ago, but though i should mention!)
4 роки тому+2001
Andrew has such a weird personality He's magnetically attractive
As a fully Taiwanese, I really like it when people appreciate the Taiwan culture and talk about it. Soy milk is a really common drink in Taiwan, you can basically find it in any breakfast shop, it also makes one of the best desserts. It really tastes well with anything and I think more people should try it. I had a great time watching Andrew creating a drink that I have basically enjoyed all my life. I hope you guys will continue to make content about Taiwanese culture!
I lived in Taiwan (Kaohsiung) for 8 years. I used to really like hot soy milk and dan bing for breakfast! :) It is such a great country, I hope to go back to visit one day.
@@glairliquid5103 well, technically yes you're right, taiwanese People are originally from china have a lot of the same tradition and similar culture (same language too, apart form dialects) I'm pretty sure soy milk is part of most asian cultures, but it is probably also part of taiwanese culture too. (Correct me if I'm wrong, I'm Chinese but grew up in the US so I probably made some mistakes)
HI Andrew! Big fan of yours! Your initial attempt was great! I'm all for refining what makes food taste good, so here are some extra tips for making soymilk (learned from my Chinese mama and refined with a bs in food science): 1) Try to remove most of the bean skins after soaking (the elders says it'll lessen the gas/foam)(edit: I usually soak my beans for 16-24 hours in the fridge) 2) blend beans with water in liquify mode in a blender 3) Filter through with a cold brew coffee bag; pass through 3 times for extra silky soy milk (the pulp or okara can be made into savory pancakes/incorporate into cake batters/good fertilizer addition in gardens) 4) Skim off foam before and during the boil; constantly stir till boiling (it's done when you let it stand and a skin forms on top; constantly stir to ensure the milk doesn't burn) 5) Add a pinch of salt to bring out the sweetness of the sugar Optional: Add a couple of slices of ginger for a subtle warmth in your soy milk Hope this helps! Can't wait to see what you make next! 😊
If you have access to pandan leaves (the "vanilla of the east", a leaf which imparts a sweet aroma/scent to food like vanilla), throw in a couple for some add flavour! Probably a more Southeast-asian approach!
Yup, agreed! Gula melaka (or coconut palm sugar) adds an interesting depth while imparting sweetness. Though I have to admit that my family primarily uses rock sugar for a slightly more subtle sweetness
I love how Andrew couldn't help but laugh while drinking the fresh soy milk, and now I'm super jealous and want some fresh soy milk, too!!! I miss getting fresh soy milk for breakfast in Taiwan!
Yellow House she’s pointing out that he compared it to American soy milk which doesn’t taste anything like this. they literally deliver this type of fresh soy milk to Asian supermarkets daily and everyone should really try it!
Yellow House No, I don’t know what the heck is in those American store bought soy milk, but it is not just time that makes the difference. If you but it from a Asian Market it really taste basically the same to the homemade one. And I think thats what she is talking about.
I am Chinese American and grew up on both bottled Chinese soy milk and homemade soy milk. My jaw literally dropped when I saw that step of cooking the soy residue on the pot! That makes so much sense on how depth of taste is added! It's a step I have not seen in all the videos of soy milk making I've seen in Chinese. Thank you for showing a true respect and appreciation for the culture! Loved that Ms. Liu helped adapt the recipe for you as well. Americans really don't know the true depth of soy and tofu that we regularly consume in Asian culture. Keep up the great work!
So I'm soy milk lover, and interested to make my own (noted here, so I don't have to watch entire video again)... 500 grams clean soy bean soaked for 6 hours then add 6 cups of water and blend it finely. Then strain it with cheesecloth. Add more 3 cups of water to the dry soy bean and strain it again. After that boil it.. Let the soy milk residue that left in pan burn a little, then add the whole soy milk. whisk it, so the burned residue blend to the soy milk. Let it boiled then strain it with cheese cloth again. Then boil it again. Add sugar. Let it chill in refrigerator overnight. Done!
@@jackbreuhaus6244 I personally add only 4 tbsp sugar for that much soy milk. Don't really like it too sweet. Anyway I tried his recipes, it's so gooood. Not the best soy milk I ever drink though. The best soy milk for me is VSoy soymilk, which is so thick and fragrant.
@@jackbreuhaus6244 I made soy milk twice with different recipes before, but this is better. Maybe because the ratio of soy bean and water, also that caramelized/burned soy milk make it more aromatic.
I had been looking at several soy milk videos and thought I'd try this one becuz of the soaking time frame. It is the first time I made it, it came out great, easy to follow. The flavor is full compared to store bought and like the fact there isn't whiteners in it. Thank all of you for collaborating on this recipe to bring it to us. Loved the potato humor too, haha Blessings
Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilarating; there is really no such thing as bad weather, only different kinds of good weather. Happy cooking day yay 🙌🙌🙌
Is it just me that finds these types of videos relaxing? Like the lighting, the atmosphere and Andrew's house is so aesthetic! Andrew's vibe is also amazing 😀💕
One tip. (Filipino kind of tip) After you soak the beans you remove manually the skin of the beans. It removes the flimsy taste of the bean and the secret is the ratio of water to beans. 4 cups of water is to 1 cup of skinned soybeans. Boil it for 30 mins to remove the risk of having a tummy ache then add sugar to taste ;))
I find Andrew incredibly attractive. If I ever got to go on a date with him, it’ll be like win a date with Tad Hamilton. He’s my biggest UA-cam crush. he’s literally glowing in this video. I’m happy he’s happy 😊
Recipe: 500g soybeans 6 cups water Instructions: Wash the 500g of soybeans and soak them in water for 6 hours. Strain off the water, put it in a blender. Add in the 6 cups of water, and blend it well, for several minutes. Strain the soybean mixture through a fine filter bag, or cheesecloth. Pour the strained soy milk into another pot. Now, taking the empty pot, put it over medium-low ish heat until the residue becomes a golden brown. Transfer the soy milk back into the original pot. Boil the soil milk, whisking it to make sure nothing gets stuck on the bottom. Wait until it boils,and strain it through the cheesecloth. Transfer the soy milk into another pot, then boil it for around 15 minutes. Add a little sugar to taste.
I really appreciate the sincerity and genuine appreciation for the food he's trying to make. It's refreshing! (Also, can you imagine if Steven was doing this)
Postscript: love still seeing Andrew in Buzzfeed videos. Seems he's the only one from that first year (when I began watching the channel) whose face is in front of Buzzfeed's camera.
@@mole62ssf I know Justin left a few years ago, but not sure about Quinta. She was in a Tasty video in October of 2019, so maybe she's still working there.
@@mole62ssf Quinta has been getting parts - she's in American Pickle. She has an IMDB page. After the small part Justin had with Zack on Arrested Development, he just kind of disappeared.
I just made it this morning, it took me 30 minutes, boiling included. But I am not quit sure for how long should you simmer it, or it's enough to bring it to a boil for a minut or so? Does anyone know? Because it seems to foam for the whole time you're boiling it.
Soy milk is such an underrated beverage honestly. I'm glad u love it but also sad u only got to try it lately, because us asians can find good soy milk almost anywhere.
Andrew, Adam and Steven are the only reason I legit only click on Buzzfeed Video (I'm one of the old buzzfeed watchers) so this made me smile to see one of them. Please never stop making videos boys they are great!
If you liked strong soy milk flavor Andrew, you should really try Kong-gooksoo, soy milk noodle in Korean quisine. Its cold soup is made the same way how thiccc soy milks made but you can try the homemade version of "faux" konggooksoo so so easily; by blending 200g tofu 600g water 1T salt, 1T sugar 1.5T peanut butter 5T toasted sesame seed And then you have it with noodles. Just plain white wheat thin noodle will work or you could just drink it itself lollz. Looks simple and steps are so simple but it is an incredible summer food...... Give it a try, I think you'll like it!
@@livinghoomanbean4803 nahh I totally get it. There wasn't much fanfare about it. She gave birth at the start of quarantine and you'd have to be following her Instagram to know.
My mom and dad are originally from China. Mom has a soy milk machine that she uses to make fresh soy milk for me and my family. This video just really reminded me of it. I used to drink soy milk with sugar, but over time, I got used to the taste of soy milk without the sugar. Homemade soy milk definitely does taste better than the store bought stuff from Silk. With the soy bean grounds after the soy milk was made from the machine, my mom would sometimes take those, add an egg and green onion and potato starch, and pan fry them into patties. Nothing wasted. And the patties would be perfect for a light lunch alongside the steaming hot soy milk.
Try Taiwanese savory soy milk as well. One of my favorite breakfasts. Instead of adding sugar, add some black vinegar, which causes the milk to curdle a bit. Then, add other stuff you like. I love to add green onions, chili oil, small dried shrimp, pickled mustard greens, and pork floss
You can buy fresh(still warm) at the Thanh Son original store on Westminister in Garden Grove, CA. I have been going there for over 30 years. No preservatives so lasts only 4-5 days in the refrigerator.
I use paint straining bags to strain my nut milks. The wholes are slight larger than cheesecloth making it easier to retain the solids in the bag. You could, of course, use nut milk bags but it’s paint strainer bags are under $5 at Home Depot or Lowe’s.
I was going down my worth it playlist the last few days and just realized this has been uploaded just yesterday. Will probably be quite a while until we get normal worth it episodes again, but this is a pretty good replacement.
Its not just a taiwan thing, its easily available in malaysia, hongkong, china n pretty much most of the southeast asia country. In Malaysia we hav variations of boiling with pandan leaves to gives it a fragrant hint (pandan is so called vanilla of the southeast), n another popular is sweeten it using palm sugar (prepare the syrup seperately n only add when u serve n according to taste), we even hav a ginger sugar syrup version n that is best serve with soy beancurd. U shud try it.
Soymilk is very simple to make but indeed very simple to mess up. If you didn't add enough water, you can't squeeze the liquid out properly; didn't strain them correctly, it tastes sandy; and if you cook on too high of heat it burns. Able to make a drinkable result on the first try is an amazing feat, well done Andrew.
There was so much pouring in this video! I'm impressed by how Andrew didn't falter - I would've been nervous for sure with the boiling hot one, and the big jar into little jar!
It's crazy routines for my family actually. My sister also make her own red bean paste. We are even not Chinese! 😂. Well, when you living in diversity country.
I love this lady she is so fun and rlly put in to what she is doing also she told Andrew good luck and she is just so kind from what she sounds like! I hope her the best😘☺️ And u andrew
We have a Joyoung Soy Milk Maker from Amazon. Wash beans. Soak the beans for 6 hours. Strain. Put beans in Soy Milk Maker. Fill water. Push buttons. When Done, just sieve with the accompanied strainer. AMAZING Soy Milk. We also usually add a little sugar.
Soy milk made by American brands are likely intentionally made to be "mild" as most Americans don't appreciate the taste of soy, and only drink it as an alternative when they can't have dairy. Soy milk sold in Asian grocery stores (also in the US) tend to taste much much better.
It’s like tofu. Americans use it as a subpar meat substitute, the cultures that invented it use it as its own thing and really allow the flavors it has to shine.
They add a crap ton of sugar too to mask the taste. It really ruins the flavor IMO
i live in asia and store bought soy milk here tastes really bad:( the fresh one is always better.
There's this green soy milk they sell in a can here in a few Florida Asian grocery stores; it's really good and doesn't have a bunch of sugar in it!
Sooo much! I grew up in a neighbourhood that was a majority asian, but if i bought a western one (lets say... Whole foods, I dont really know), it would taste like straight up water and it loses the floral flavours that the traditional stuff has
as a Taiwanese American....I have to say that I always love watching Andrew's reactions because he expresses a genuine appreciation for other cultures and does not seem to shy away from things that he doesn't find familiar. One of the coolest dudes I've ever seen in media.
It will sound offensive but Andrew is a colurful white
Agreed! I think Steven does an amazing job as well and appreciates food from other cultures. That's why they make a great duo/team.
@@bimakristataaditama5644 Not really offensive but certainly ignorant.
I knew that that experience I love soy milk but my most favorite soy milk restaurant is near Sun Yet Sen memorial hall metro station which is near my most favorite japan fired food in Taiwan. Do you know that my most favorite soy place have soy ice cream
@P S but Andrew jinxed himself
Writing the recipe down so I can reference it later:
Ms. Liu's Taiwanese Style Soymilk
1. Rinse 500g soybeans and soak for 6 hours
2. Strain bean water add 6 cups fresh water to beans
3. Blend beans
4. Strain through cheesecloth into pot (blend 3 cups of water and left over ground soybeans to extract more soymilk)
5. Pour soymilk from pot into another container
6. Brown the soymilk residue on the pot
7. Pour in soymilk and whisk it to scrape off the brown bits
8. Boil the soymilk and stir periodically (Andrew doesn't say for how long but Google says 15 minutes)
9. Strain milk through cheesecloth
10. Bring to a boil again
11. Add sugar to taste if you want (I prefer mine without)
12. Serve hot or chilled
Thanks!!
Would steps 2-4 be made easier if using a juicer??
@@noodles.dumplings.kimchi2878 I blend in a mixer/juicer cause I don't got those bleeding things
Thank you.
He has his oven clock on, i think, if you really wanna go through the steps you can see how long the boiling takes perhaps if you get a glance at the clock :) (Yes its a year or almost 2 ago, but though i should mention!)
Andrew has such a weird personality
He's magnetically attractive
I would say not weird, but yes very attractive
Yes we all simp for him
I find him so weird but I'm also super into him. I'm so confused lol
true...
Guess am gay now
Andrew looks great and fulfilled, it’s great to see him so happy
Worth it
What do u mean fulfilled? He’s making soy milk. Lol I don’t understand what u mean. 🤷♀️
@@DovahHouse fulfilled as in self-fulfillment. Guy seems like he really enjoys what he does for work.
Very
HAppy that he is CARRYING buzzfeed on his back bro
I don’t see why’d someone dislike this it’s just a vid of a guy making soy milk
I wanna like this, but the number is *noice*
ikr lol
The only reason I can think of is that the dislikes are from Chinese people who hate everything from Taiwan....
Pao K. Uh excuse me?
@@zach-xz6jn You're excused. You can remove yourself from this discussion now.
As a fully Taiwanese, I really like it when people appreciate the Taiwan culture and talk about it. Soy milk is a really common drink in Taiwan, you can basically find it in any breakfast shop, it also makes one of the best desserts. It really tastes well with anything and I think more people should try it.
I had a great time watching Andrew creating a drink that I have basically enjoyed all my life. I hope you guys will continue to make content about Taiwanese culture!
I lived in Taiwan (Kaohsiung) for 8 years. I used to really like hot soy milk and dan bing for breakfast! :) It is such a great country, I hope to go back to visit one day.
really? I heard it is from China？
@@glairliquid5103 well, technically yes you're right, taiwanese People are originally from china have a lot of the same tradition and similar culture (same language too, apart form dialects)
I'm pretty sure soy milk is part of most asian cultures, but it is probably also part of taiwanese culture too.
(Correct me if I'm wrong, I'm Chinese but grew up in the US so I probably made some mistakes)
How do you guys feel that you are #4 on the list of the countries with smallest penises
DSYdragunov at least ain’t first
HI Andrew! Big fan of yours!
Your initial attempt was great!
I'm all for refining what makes food taste good, so here are some extra tips for making soymilk (learned from my Chinese mama and refined with a bs in food science):
1) Try to remove most of the bean skins after soaking (the elders says it'll lessen the gas/foam)(edit: I usually soak my beans for 16-24 hours in the fridge)
2) blend beans with water in liquify mode in a blender
3) Filter through with a cold brew coffee bag; pass through 3 times for extra silky soy milk (the pulp or okara can be made into savory pancakes/incorporate into cake batters/good fertilizer addition in gardens)
4) Skim off foam before and during the boil; constantly stir till boiling (it's done when you let it stand and a skin forms on top; constantly stir to ensure the milk doesn't burn)
5) Add a pinch of salt to bring out the sweetness of the sugar
Optional: Add a couple of slices of ginger for a subtle warmth in your soy milk
Hope this helps! Can't wait to see what you make next! 😊
This can be a whole new series. Comparing store bought with fresh. Like with Wasabi and Kombucha, Tomato Sauce, Maple Syrup, etc.
I just love how bright his atmosphere is. It’s like a peaceful break from everything that’s been happening.
Stefanie Umali I’m still shocked at how white and bright his kitchen is, never would have expected it
Not bright only white
No Face Gamer I say it’s still pretty bright considering how almost everything is white and the amount of light that comes in there
If you have access to pandan leaves (the "vanilla of the east", a leaf which imparts a sweet aroma/scent to food like vanilla), throw in a couple for some add flavour! Probably a more Southeast-asian approach!
Yess ! Me and my mom use it all the time when we make soy milk...
Yup! Pandan leaves + gula melaka, it amplifies the fragrance and taste of the soy milk. SEAsians love these 2.
Yup, agreed! Gula melaka (or coconut palm sugar) adds an interesting depth while imparting sweetness. Though I have to admit that my family primarily uses rock sugar for a slightly more subtle sweetness
As someone who sells soybeans to soymilk makers in Taiwan and around the world, I am glad to see soymilk getting the recognition it deserves.
Hi Jason, do you have a website and sell to the US? I want to make Taiwan soymilk ⭐️
@@jennyfung2977 Hi Jenny, unfortunately we don't sell retails sizes. We only sell wholesale (truckload quantities).
I love how Andrew couldn't help but laugh while drinking the fresh soy milk, and now I'm super jealous and want some fresh soy milk, too!!! I miss getting fresh soy milk for breakfast in Taiwan!
It isn’t hard making soy milk at home. Just get soy beans, cloth, and a blender.
Oh! Water too.
Ting Zhang try finding one of those soy milk machines. It is much easier, and reason way I had to drink soy milk every morning as a child.
Now they have some blender machine. Just put the beans and water in, you get fresh soy milk within an hour
Soy milk,tea,bubble tea...Taiwanese do not joke around when it comes to beverage.
may I introduce you to bubble tea made with soymilk?
Youbang Sun WOW
may I present to you bubble tea with a shot of Kinmen Kaoliang?
@@jennypai3763 Can I order it without pearls... or milk... or tea? Oh wait. I just want Kaoliang.
@@PancakezXD lmao you can buy a whole bottle
this proves that I will watch Andrew make anything. I dont drink milk of any kind yet I watched Andrew. i guess he could make air and i would watch.
not even cow milk substitutes? i'm curious as to why not :)
I literally smiled when Andrew smiled drinking that soy milk... That's a joy of consuming happiness 😁
Andrew, you should’ve went to the Asian supermarket to buy the fresh soy milk they sell there. It would’ve made a better comparison
Not really since the purpose was to show how superior freshly self made soy milk is to the regular store bought one.
huh? The point was fresh vs grocery, not fresh vs fresh. Of course the Asian supermarket one would be better than grocery...
Or he didn't have any point he's just trying it out?
Yellow House she’s pointing out that he compared it to American soy milk which doesn’t taste anything like this. they literally deliver this type of fresh soy milk to Asian supermarkets daily and everyone should really try it!
Yellow House No, I don’t know what the heck is in those American store bought soy milk, but it is not just time that makes the difference. If you but it from a Asian Market it really taste basically the same to the homemade one. And I think thats what she is talking about.
I am Chinese American and grew up on both bottled Chinese soy milk and homemade soy milk. My jaw literally dropped when I saw that step of cooking the soy residue on the pot! That makes so much sense on how depth of taste is added! It's a step I have not seen in all the videos of soy milk making I've seen in Chinese.
Thank you for showing a true respect and appreciation for the culture! Loved that Ms. Liu helped adapt the recipe for you as well. Americans really don't know the true depth of soy and tofu that we regularly consume in Asian culture. Keep up the great work!
When that boiled milk reached its overboil froth point, did anyone else cry out, "Oh! ANDREW!"
Marianne Wade No
no we didn't
We've been making our own since the shutdown, I know what you mean. I was like: "Noooo" 🤦♀️
Absolutely,, omg that was horrifying
Yes!! I actually said it out loud I went "No ANDREW NO" and then he turned around and saw it and I was so relieved
So I'm soy milk lover, and interested to make my own (noted here, so I don't have to watch entire video again)...
500 grams clean soy bean soaked for 6 hours then add 6 cups of water and blend it finely. Then strain it with cheesecloth. Add more 3 cups of water to the dry soy bean and strain it again. After that boil it.. Let the soy milk residue that left in pan burn a little, then add the whole soy milk. whisk it, so the burned residue blend to the soy milk. Let it boiled then strain it with cheese cloth again. Then boil it again. Add sugar. Let it chill in refrigerator overnight. Done!
How much sugar?
@@jackbreuhaus6244 I personally add only 4 tbsp sugar for that much soy milk. Don't really like it too sweet. Anyway I tried his recipes, it's so gooood. Not the best soy milk I ever drink though. The best soy milk for me is VSoy soymilk, which is so thick and fragrant.
@@Izybuzy So this is the best recipe you found? Is there any other you'd recommend?
@@jackbreuhaus6244 I made soy milk twice with different recipes before, but this is better. Maybe because the ratio of soy bean and water, also that caramelized/burned soy milk make it more aromatic.
*the soy milk almost boils over*
andrew: very mildly “oh my god”
*_Classic Andrew._*
he is so cute almost like a cute old cat
@@兵燹 Omg thats it. You nailed it dude
we not gonna talk about how aesthetically pleasing his kitchen looks
Who's got a plant on there refrigerator?
@@KGrane me
I love how this show feels like a mixture of eating your feed and worth it. It’s awesome to watch during quarantine
I had been looking at several soy milk videos and thought I'd try this one becuz of the soaking time frame.
It is the first time I made it, it came out great, easy to follow.
The flavor is full compared to store bought and like the fact there isn't whiteners in it.
Thank all of you for collaborating on this recipe to bring it to us.
Loved the potato humor too, haha
Blessings
Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilarating; there is really no such thing as bad weather, only different kinds of good weather. Happy cooking day yay 🙌🙌🙌
This sounds like something that would be written on an apron my mom buys
@TANG Yu Tung S2D27 Yes Absolutely!!! 😀😁😀
@@amy-bf5ze Yay Happy Cooking with Your Lovely Mom 🙆🙆🙆
Taiwanese soy milk is so freaking good. I lived there for about 2 years and I stopped drinking cows milk completely and drank soy. It is incredible
The one who disliked this video is clearly not a fan of soy milk
No, cos I hate Soy milk, but I certainly pressed the Like button.
I don’t like soy milk that much but I still liked it XD
I will never understand why people just disliked videos like this
Scruffie e they either don’t like the topic, they don’t like the way the video was edited, or they hate everything
the 48 people*
My heart skipped a beat when he almost knocked that plant over in the intro lol
Is it just me that finds these types of videos relaxing? Like the lighting, the atmosphere and Andrew's house is so aesthetic! Andrew's vibe is also amazing 😀💕
I remember when Andrew was kind of the shy, grumpy, looking guy that Ashley had a “crush” on. Now he has much more of a video personality
Andrew: “Can we get a shot of that?”
*cut to Andrew holding the camera*
The fact that he asked himself 😅
Damn!!! Love Andrew.......
👇This is all who love Andrew.
this is what Taiwanese food do to ppl, make you smile uncontrollably lol
the "just kidding that was a potato" actually got me
Andrew's face says it all how good that was 😂😂😂😂😂😂😂
One tip. (Filipino kind of tip)
After you soak the beans you remove manually the skin of the beans. It removes the flimsy taste of the bean and the secret is the ratio of water to beans.
4 cups of water is to 1 cup of skinned soybeans. Boil it for 30 mins to remove the risk of having a tummy ache then add sugar to taste ;))
I find Andrew incredibly attractive. If I ever got to go on a date with him, it’ll be like win a date with Tad Hamilton. He’s my biggest UA-cam crush. he’s literally glowing in this video. I’m happy he’s happy 😊
Andrew is just so genuine and lovely, and it's amazing to see how he's loosened up over time while still being himself. I'll watch any video he's in.
Huh, I haven't heard of toasting the soy milk residue before. That's actually a really great tip. Thanks, Ms. Liu :)
Mrs. Liu seems like an awesome lady. So nice to go out of her way to adapt her commercial recipe for him.
Ikr
i like how much effort he went to getting the recipe and i really appreciate ms. liu for all her hard work she's so nice
That expression / facial movement at 8:53 is so good. It's the universal "I can't believe its actually this good" reaction.
I love how he just ignored almost knocking the plant lol. Just kept on going lol
Recipe:
500g soybeans
6 cups water
Instructions:
Wash the 500g of soybeans and soak them in water for 6 hours.
Strain off the water, put it in a blender. Add in the 6 cups of water, and blend it well, for several minutes.
Strain the soybean mixture through a fine filter bag, or cheesecloth.
Pour the strained soy milk into another pot. Now, taking the empty pot, put it over medium-low ish heat until the residue becomes a golden brown. Transfer the soy milk back into the original pot.
Boil the soil milk, whisking it to make sure nothing gets stuck on the bottom. Wait until it boils,and strain it through the cheesecloth. Transfer the soy milk into another pot, then boil it for around 15 minutes. Add a little sugar to taste.
I simmer the pulp&milk together before straining, so the pulp gets partially cooked and can easily be used to make soy patties.
lol “looks like a huge pot of potatoes”... so technically you made mashed potatoes 😂
3:03 That's honestly so sweet of her :') What a nice lady!
That dumpling episode is the single best ep of worth it. Dumplings, shaved ice, and milk; my ideal night out.
I really appreciate the sincerity and genuine appreciation for the food he's trying to make. It's refreshing! (Also, can you imagine if Steven was doing this)
You guys... somebody get Andrew a blender 😂
facts Buzzfeed should gift him one for carrying their channel for so long
I like how Andrew’s shirt looks like he just rolled out of bed.
Adam?
Jessica Huang lol brain fart.
The official outfit of 2020 lol
Postscript: love still seeing Andrew in Buzzfeed videos. Seems he's the only one from that first year (when I began watching the channel) whose face is in front of Buzzfeed's camera.
Yes, the rest are gone or doing behind the camera stuff.
@@recoil53 I know Zach Evans left to do his own thing. Any idea what happened to Justin and Quinta?
@@mole62ssf I know Justin left a few years ago, but not sure about Quinta. She was in a Tasty video in October of 2019, so maybe she's still working there.
@@GraceLieu Thanks for that. They were a great trio. Their "Don't Tag Me" video was so excellent it's still going strong.
@@mole62ssf Quinta has been getting parts - she's in American Pickle. She has an IMDB page.
After the small part Justin had with Zack on Arrested Development, he just kind of disappeared.
This is kind of awesome to see something that we have taken for granted. Yet it brings so much joy to those who have never tried it before.
Andrew: “its really a simple method”
TAKES AROUND 2 DAYS TO MAKE
Well, its still simple. Its just take some time and there are only 3 ingerients and no complicated method. Give it a try, its really delicious and ez
It took time but it still is simple 🤷♂️
he could've drank it immediately , but chose to chill which was the bulk of the time consumed
I just made it this morning, it took me 30 minutes, boiling included. But I am not quit sure for how long should you simmer it, or it's enough to bring it to a boil for a minut or so? Does anyone know? Because it seems to foam for the whole time you're boiling it.
I’m so happy he uploaded this! I was really feening for this recipe!!
trust me, add a bit of salt. a tiny bit of salt.
it will give some balancing dimension of taste
I love watching Andrew cook in his apartment. Much better than cooking at buzzfeed studio!!! He’s so relaxing to watch 😆👌🏼
Is no one going to mention Andrew's quarantine beard and his quarantine outfit? :)
Fun fact, Andrew. I just replayed buzz feed dumplings episode bcs i just miss the taiwan episode and boom.... You upload this 💀 love you buzz feed 💙
Soy milk is such an underrated beverage honestly. I'm glad u love it but also sad u only got to try it lately, because us asians can find good soy milk almost anywhere.
Andrew, Adam and Steven are the only reason I legit only click on Buzzfeed Video (I'm one of the old buzzfeed watchers) so this made me smile to see one of them. Please never stop making videos boys they are great!
The right way to drink anything, is in a mason jar.
Indeed it is😂😂
my family only has jars in all sizes. no cup, at all.
@@tuantrinhminh2326 nice.
@@tuantrinhminh2326 nice
@Trinh Tuan nice
If you liked strong soy milk flavor Andrew, you should really try Kong-gooksoo, soy milk noodle in Korean quisine. Its cold soup is made the same way how thiccc soy milks made but you can try the homemade version of "faux" konggooksoo so so easily; by blending
200g tofu
600g water
1T salt, 1T sugar
1.5T peanut butter
5T toasted sesame seed
And then you have it with noodles. Just plain white wheat thin noodle will work or you could just drink it itself lollz. Looks simple and steps are so simple but it is an incredible summer food...... Give it a try, I think you'll like it!
andrew calling steven and adam his pals :””> love the character development
videos that andrew makes are always so relaxing and chill
My mom is from Taiwan and living in the US and she is always trying to make her own homemade soy milk
You have a Scandinavian name
This is such a good series. Honestly i’d watch any video with him in it
I miss the trio traveling around
I do too but we don't want them catching the Rona. especially Rie, she's pregnant now.
@@livinghoomanbean4803 She gave birth awhile ago. Like March awhile ago...
Kacie Le I must've been living under a rock lol. thanks for pointing that out!
@@livinghoomanbean4803 nahh I totally get it. There wasn't much fanfare about it. She gave birth at the start of quarantine and you'd have to be following her Instagram to know.
THIS IS A SERIES NOW IM SO HAPPY!!!
Andrew most definitely has a weird habit of smelling everything
Cue in Chris Morocco
He is like a curious cat
it's not weird he just appreciates different facets of the food he's making/eating
@@raynmaker yes I agree
When you’re making a video I think you need to describe smell for the viewers who can only see but not smell
Great video Andrew! I love hearing your perspective on even simple things like the texture difference between store bought and home made soy milk.
Why he did not smack the pot?!
he did at the very beginning
yeah accidental smacks count haha it's all good
Andrew I really appreciate you going through all of this for the experiment
My mom and dad are originally from China. Mom has a soy milk machine that she uses to make fresh soy milk for me and my family. This video just really reminded me of it. I used to drink soy milk with sugar, but over time, I got used to the taste of soy milk without the sugar. Homemade soy milk definitely does taste better than the store bought stuff from Silk. With the soy bean grounds after the soy milk was made from the machine, my mom would sometimes take those, add an egg and green onion and potato starch, and pan fry them into patties. Nothing wasted. And the patties would be perfect for a light lunch alongside the steaming hot soy milk.
Try Taiwanese savory soy milk as well. One of my favorite breakfasts. Instead of adding sugar, add some black vinegar, which causes the milk to curdle a bit. Then, add other stuff you like. I love to add green onions, chili oil, small dried shrimp, pickled mustard greens, and pork floss
I remembered this episode of Worth is specifically because of Andrew's reaction to the soy milk
You can buy fresh(still warm) at the Thanh Son original store on Westminister in Garden Grove, CA. I have been going there for over 30 years. No preservatives so lasts only 4-5 days in the refrigerator.
i genuinely laughed at his potato joke
I use paint straining bags to strain my nut milks. The wholes are slight larger than cheesecloth making it easier to retain the solids in the bag. You could, of course, use nut milk bags but it’s paint strainer bags are under $5 at Home Depot or Lowe’s.
The shirt Andrew! He looks like he’s been wearing it for days 😂
so glad i can survive quarantine with andrew. love watching his vids
andrew: *laughs into milk* BREATHES *continues laughing into milk*
I was going down my worth it playlist the last few days and just realized this has been uploaded just yesterday.
Will probably be quite a while until we get normal worth it episodes again, but this is a pretty good replacement.
I like how andrew doesn't recongnizes that he hits the pot at the beginning and just continues the conversation
Its not just a taiwan thing, its easily available in malaysia, hongkong, china n pretty much most of the southeast asia country.
In Malaysia we hav variations of boiling with pandan leaves to gives it a fragrant hint (pandan is so called vanilla of the southeast), n another popular is sweeten it using palm sugar (prepare the syrup seperately n only add when u serve n according to taste), we even hav a ginger sugar syrup version n that is best serve with soy beancurd. U shud try it.
Andrew: casually hits plant. Me: Poor plant :(
So funny hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaahahahahahahah.
Plant: hit me baby one more time
صلاح الدين عماد عيسى yes
I love how grateful he is 🌟
**video uploaded at **00:00** (my time zone here)**
Me about to sleep: “Say no more Andrew here I come”
Soymilk is very simple to make but indeed very simple to mess up. If you didn't add enough water, you can't squeeze the liquid out properly; didn't strain them correctly, it tastes sandy; and if you cook on too high of heat it burns.
Able to make a drinkable result on the first try is an amazing feat, well done Andrew.
原本以為豆漿的作法全世界都一樣
話說阿姨講話真可愛❤️
There is something about this kitchen that is so calming
I hate time differences... was about to sleep but here i am
Samedt
About to sleep? Where are you it’s like noon
Asiaa
YES!!!! I have been searching for recipes for exactly this lately ! Thanks Andrew !!!
Soyboy lulz
I thought potato was one of the secret ingredients in soymilk after seeing it on the video's icon.
I was genuinely taken aback hahah
There was so much pouring in this video! I'm impressed by how Andrew didn't falter - I would've been nervous for sure with the boiling hot one, and the big jar into little jar!
It's crazy routines for my family actually. My sister also make her own red bean paste. We are even not Chinese! 😂. Well, when you living in diversity country.
I love this lady she is so fun and rlly put in to what she is doing also she told Andrew good luck and she is just so kind from what she sounds like! I hope her the best😘☺️
And u andrew
"can we get a shot of this ? " him : is the cameraman also
We have a Joyoung Soy Milk Maker from Amazon. Wash beans. Soak the beans for 6 hours. Strain. Put beans in Soy Milk Maker. Fill water. Push buttons. When Done, just sieve with the accompanied strainer. AMAZING Soy Milk. We also usually add a little sugar.
I like how usually on worth it Andrew wears such fancy shirts to restaurants and now he looks like he just rolled out of bed.
Ms. Liu is everybody's mom :) I love her