HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
@@rennezlolz I've seen it too while searching for videos on how to make it from scratch. To me, the only difference is waiting for the beans to cool down after cooking it and before blending it and squeezing it out. Personally, I prefer this method, which is similar to a Buzzfeed video but the only difference was that the host was attempting to recreate fresh soy milk he tasted during his visit to Taiwan. 😁👍
I used to get this almost everyday after school before trying to catch my songtaew (สองแถว) down into the soi. Definitely look deuy and med mangluk, but also agar (วุ้น) in it with chinese donut (ปาท่องโก๋) on the side. The memories and cravings are real!
I love how you always add tips and tricks in your videos, you're such a good cook/host :) I didn't think I would want to make homemade soy milk again because of the numerous times I made it it ended up tasting grassy, so I'll definitely try it again following your recipe thank you
I am not vegan nor am I vegetarian but I do try to take what I learn from experts here on UA-cam and modify it for my own consumption. I do not buy tofu from any grocery because of the additives that can potentially wreck havoc to my system I find other means that would fit my health needs. Thank you Pailin for sharing this.
First two tries, I started cooking at medium heat, it was a mess, but it cooked perfectly with high heat then I later switched to medium heat when it started boiling over
What I do with my home-made Soya "Milk", after having boiled it obviously, is to add marmalade of any kind, from starwberry, raspberry, orange to any sort of marmalade and bring to a blender to properly mix everything. This may turn as a 'Smoothie' if you will.
Lovely recipe. You'are lovely too. Thai food is my favorite. Thai people too. Having lived in Bangkok for 3 years, I love every things of this country.
Can u add measurements of how much water is used in blending to what amount of soaked soy and the boiling time.Thanks! Your articulation is perfect by the way!
I got your book and I just want to say first it is beautiful. And then I started reading it and I couldn't put it down. I have made a few of your recipes, getting them off your site, but since I have your book I will be making more things. And no I did not skip one page. Very informative book. I am not Thai, but I love the food, and now I can make more. Thanks so much and I love your videos and have been watching them for well over a year.
I have seen many recipes that _cook_ the soy milk first but I have seen a couple where it’s not cooked. That seems _wrong_ to me as well. I heard that it really _needs_ to be cooked so that is what I am going to do. I have heard that soy milk _MUST_ be cooked to be healthy but I can not confirm that with data. Here in Japan, all commercial soy milk is definitely cooked before making into tofu or soy milk. Also, search for Maangchi’s channel for a video titled “How to make soy milk (Duyu)”. She makes a Korean version of soy milk, the beans are also soaked, skins removed, and the soy milk is cooked as well. Maangchi uses some different add-ins which might be interesting.
I call hydrated chia seeds "frog's eggs" too! Great minds think alike! Are those red beans azuki beans? How would tapioca balls be in breakfast soy milk? I LOVE bubble tea so I ask. Thanks for the great recipe.
I've seen people put toasted peanuts in the blender with the soybeans. It makes sense, I think. The roasted peanuts make the soymilk smell and taste better, plus they add more fat for smoother mouthfeel. Don't add too much though or it will taste more like peanut milk.
This is my favorite! I always buy Soy Milk in 7eleven when i go to Thailand haha, always have it for breakfast and before i go to bed :) Thank you for this vid! Will definitely try it :)
I have been making soy milk now and then but have used coco powder or vanilla.in Bangkok I used to see these being sold but due to language barrier never tried it the several times I've been there. Shall try this in a couple of days looks yummy . Thank you .lovely presentation audio +visuals Love from INDIA
I think you might call that a flour sack towel. very inexpensive at Walmart. Also... I use a Vita Mix as well, I'm finding that if I puree enough I end up with no pulp. It is all small enough to not get strained even in the towel. I think a nut milk bag would be too course.
Pailin, thank for this clear, easy soy milk recipe. Your approach is clear, easy, doable!! Even by me! I love red beans, adzuki beans, and the Job’s tears, etc. Pease, please show us some other ways of eating, drinking soy milk the Thai way! By the way, You can take the _tofu skin_ and eat it with a bit of soy sauce, just a bit, not too much. That is what we do with it, called _yuba_ in Japan. I often buy fresh tofu skin/yuba and we have it with dinner. It is served fresh and soft and dipped in a bit of soy sauce. I had some last night. _Yuba_ is one of the temple, vegetarian foods of Japan.
I guess it is in her book. Though I didn`t read yet, I saw one picture in the sample, but maybe just a picture. Anyway, I hope she show us soon if requested. I have so many doubts to make it on my own.
You cook the raw out and then add lime juice so the tofu can curdle. Line a strainer (we use a square strainer) with muslin cloth and pour the entire pot into the strainer and cover it up. Save the liquid if you want to drink it. The density of the tofu is base on how much weight you put on top. Once it's cool, typically half a day, you can cut into your tofu and eat it.
Do you heat it up again in a pot after the first morning? I'm guessing you could also drink it cold then if you wanted to like people often do with the store bought.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
The red adzuki beans and other beans and grains are cooked before adding to the soy milk she said. She even showed her cooked red beans as well as the uncooked ones for comparison. Just to be clear, the _uncooked_ red beans would _NOT_ become soft just by adding hot soy milk.
Hi! Yes see her note above re "If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, ..." etc. - but re your question that info is in the recipe at hot-thai-kitchen.com/soy-milk/ Cheers! Adam
Is this true that in Canada you can find soybeans in most any grocery store? I cannot find them anywhere except in Asian stores or online. This is in New Jersey, USA where there is a larger Asian population than most other states in the US.
Boil them first for 15 minutes. Transfer them to your blender and then add your 2 cups cold water, 1/4 cup roasted cashews, and 1 tbs roasted sesame seeds, and 1 tsp salt to your blender. After you have blended all for 2 minutes, add another cup of cold water to your blender if too thick. No need to strain.
Thanks for this recipe. When I go to Thailand, I Like to drink Vitamilk. In my country (France) I tried different soy milk, but never found one that looks like the vitamilk. do you know what can bring that taste ?
Correct me if i’m wrong but I’m guessing it’s the type of sweetener they use. As far as I know, vitamilk uses malt syrup to sweeten their soy milk. I think that’s what masks the ‘bean-y’ taste (and of course, other ingredients as well)
I just watched another video where she cooked the beans before blending. Have you tried both? if so, do you prefer to cook the milk after blending? :) Thanks
Hi!! I'm so happy to have found you. I've been trying to make tofu and have failed so badly so many times! And no one has been able to answer my question about awful-smelling tofu - until you. It always comes out beany and grainy. AWFUL. So I'm going to try removing the skins. And I will use muslin instead of a nut bag, like you suggest. But I've been looking for a video on your UA-cam channel on how to make tofu, and I can't find one. I'm especially interested in which coagulant you use. I trust you because you pay attention to the little things. Thank you again, and please let me know if you have a tofu-from-scratch video - Maria
I really love cooking show and cooking too, it is such a great creativity activity I really enjoy and loved, I have many Mandarin dishes too...:)also our pies and breads to sharing...:)
when i made my soy milk it did not form the thick skin at the top. do you think i added to much when blended? or did i not boil for a longer time? just want any tips because i remember the first time i did this i had a long sheet of this skin.
hola from ecuador... i can't get any tofu, so i'm teaching myself how to make it. could you do a video on making tofu if you know how to make it?... thanks for years of great videos :)
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
I want this type seeds where it is mam
Pailin's Kitchen
Hii, i saw other video where they cook the beans before blending.. how is that different from this recipe?
@@rennezlolz I've seen it too while searching for videos on how to make it from scratch. To me, the only difference is waiting for the beans to cool down after cooking it and before blending it and squeezing it out. Personally, I prefer this method, which is similar to a Buzzfeed video but the only difference was that the host was attempting to recreate fresh soy milk he tasted during his visit to Taiwan. 😁👍
My grandma used to do this. Exactly as you described. I used to help her and I've forgotten the steps. Thanks for the memories.
Dude! The way you explain things is better than any other UA-camd out there!!! So nice ! & grateful!!
I used to get this almost everyday after school before trying to catch my songtaew (สองแถว) down into the soi. Definitely look deuy and med mangluk, but also agar (วุ้น) in it with chinese donut (ปาท่องโก๋) on the side. The memories and cravings are real!
I love how you always add tips and tricks in your videos, you're such a good cook/host :) I didn't think I would want to make homemade soy milk again because of the numerous times I made it it ended up tasting grassy, so I'll definitely try it again following your recipe thank you
I am not vegan nor am I vegetarian but I do try to take what I learn from experts here on UA-cam and modify it for my own consumption. I do not buy tofu from any grocery because of the additives that can potentially wreck havoc to my system I find other means that would fit my health needs. Thank you Pailin for sharing this.
Thanks so much. I was spoiled as a kid - raised on homemade & homemade & fresh out of the garden is always better than store bought.
u may add a very small slice of ginger into the milk 2 eliminate the greenish smell of the soya milk...
Great video with good explanation :)
First two tries, I started cooking at medium heat, it was a mess, but it cooked perfectly with high heat then I later switched to medium heat when it started boiling over
Your Cookbook is amazing!! I promise I won't skip part one .😉
+MrSlicer2424 Thank you ;)
This is the best video I've found on this😊
What I do with my home-made Soya "Milk", after having boiled it obviously, is to add marmalade of any kind, from starwberry, raspberry, orange to any sort of marmalade and bring to a blender to properly mix everything. This may turn as a 'Smoothie' if you will.
Just finished making it and it taste WONDERFUL!!! Thank you!
I'm going to use some to make soy bean curd later
how to make the tofu?
Lovely recipe. You'are lovely too. Thai food is my favorite. Thai people too. Having lived in Bangkok for 3 years, I love every things of this country.
Can u add measurements of how much water is used in blending to what amount of soaked soy and the boiling time.Thanks! Your articulation is perfect by the way!
I got your book and I just want to say first it is beautiful. And then I started reading it and I couldn't put it down. I have made a few of your recipes, getting them off your site, but since I have your book I will be making more things. And no I did not skip one page. Very informative book. I am not Thai, but I love the food, and now I can make more. Thanks so much and I love your videos and have been watching them for well over a year.
This is the only recipe that I've found that cooks the soymilk, most people insist you soak, blend, drink. But I know that can't be right.
I have seen many recipes that _cook_ the soy milk first but I have seen a couple where it’s not cooked. That seems _wrong_ to me as well. I heard that it really _needs_ to be cooked so that is what I am going to do. I have heard that soy milk _MUST_ be cooked to be healthy but I can not confirm that with data. Here in Japan, all commercial soy milk is definitely cooked before making into tofu or soy milk.
Also, search for Maangchi’s channel for a video titled “How to make soy milk (Duyu)”. She makes a Korean version of soy milk, the beans are also soaked, skins removed, and the soy milk is cooked as well. Maangchi uses some different add-ins which might be interesting.
Woohooo, this is a bodybuilder protein breakfast and vegan, I'm going to rock this 👌
I miss this!
I call hydrated chia seeds "frog's eggs" too! Great minds think alike! Are those red beans azuki beans? How would tapioca balls be in breakfast soy milk? I LOVE bubble tea so I ask.
Thanks for the great recipe.
i loves you're cooking channel so much!
Ooh, I normally boil the blended beans and then strain! Maybe next time I'll try it your way!
ชอบสำเนียงอังกฤษจริงๆ หลงรักเลย
So many useful techniques, thank you!
I've seen people put toasted peanuts in the blender with the soybeans. It makes sense, I think. The roasted peanuts make the soymilk smell and taste better, plus they add more fat for smoother mouthfeel. Don't add too much though or it will taste more like peanut milk.
very good idea 4 adding those beans!! very healthy breakfast & it is filling too!
I'm from Brazil and I absolutely adore this channel ❤️ can I freeze the soaked soy beans and make the milk with the frozen ones?
Good pronunciation!
This video was sooo satisfying to watch.🤗
This is my favorite! I always buy Soy Milk in 7eleven when i go to Thailand haha, always have it for breakfast and before i go to bed :) Thank you for this vid! Will definitely try it :)
So delicious ! Thanks for sharing your recipe.
i used to call them frog eggs when i was small as well!
What an amazing and interesting breakfast!!
I have been making soy milk now and then but have used coco powder or vanilla.in Bangkok I used to see these being sold but due to language barrier never tried it the several times I've been there.
Shall try this in a couple of days looks yummy .
Thank you .lovely presentation audio +visuals
Love from INDIA
Nice and simple explanation
I think you might call that a flour sack towel. very inexpensive at Walmart. Also... I use a Vita Mix as well, I'm finding that if I puree enough I end up with no pulp. It is all small enough to not get strained even in the towel. I think a nut milk bag would be too course.
I've noticed that in Thailand people don't use diary milk, any animal milk products. Can you tell why?
I just got back from visiting Thailand, I had an amazing pomelo salad when I was there. Could you please make a pomelo salad recipe? Thanks :)
Pailin, thank for this clear, easy soy milk recipe. Your approach is clear, easy, doable!! Even by me! I love red beans, adzuki beans, and the Job’s tears, etc. Pease, please show us some other ways of eating, drinking soy milk the Thai way!
By the way,
You can take the _tofu skin_ and eat it with a bit of soy sauce, just a bit, not too much. That is what we do with it, called _yuba_ in Japan. I often buy fresh tofu skin/yuba and we have it with dinner. It is served fresh and soft and dipped in a bit of soy sauce. I had some last night. _Yuba_ is one of the temple, vegetarian foods of Japan.
does boiling the beans before blending results in a different taste than boiling after blending and straining?
Not really. It tastes just as good
Your channel is awesome, Pai! Your videos make me so happy :D
Hey, Pai, will you ever teach us how to make Tofu from this?
I guess it is in her book. Though I didn`t read yet, I saw one picture in the sample, but maybe just a picture. Anyway, I hope she show us soon if requested. I have so many doubts to make it on my own.
You cook the raw out and then add lime juice so the tofu can curdle. Line a strainer (we use a square strainer) with muslin cloth and pour the entire pot into the strainer and cover it up. Save the liquid if you want to drink it. The density of the tofu is base on how much weight you put on top. Once it's cool, typically half a day, you can cut into your tofu and eat it.
Hi...Thanks for this upload...I will cook also soy milk...actually I'm on a process of making right now...
A very good and a detailed method... thanks...
เพิ่งติดตามชอบมากค่ะ
I just begin follow. I like ❤❤
yes! i told kids that those are frog eggs too
Do you heat it up again in a pot after the first morning? I'm guessing you could also drink it cold then if you wanted to like people often do with the store bought.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Aren't the dry beans and grains going to be uncooked and hard if you just add hot soymilk to them? Or will they become soft enough?
The red adzuki beans and other beans and grains are cooked before adding to the soy milk she said. She even showed her cooked red beans as well as the uncooked ones for comparison. Just to be clear, the _uncooked_ red beans would _NOT_ become soft just by adding hot soy milk.
No recent replies from Pai, but I will post my question anyway. How much water in total did you use? You forgot to mention it.
Hi! Yes see her note above re "If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, ..." etc. - but re your question that info is in the recipe at hot-thai-kitchen.com/soy-milk/ Cheers! Adam
best protein source ! love it
Thanks for sharing this vegan recipe!
Hi Can you make curd from this and sweet dish like kheer. You really explained it very well.
Thank you for easy way to do. 🙏
definitely gonna give it a try , thx
Love it...gonna try asap....thank you.
Can you use Chia seeds instead?
Thank you, I love this video... Love the breakfast idea and thanks for the tips, I hate that green, beany taste everytime I make my own soymilk.
I live in Thailand and I love soy milk, I buy the packet ones from the street.
Is this true that in Canada you can find soybeans in most any grocery store? I cannot find them anywhere except in Asian stores or online. This is in New Jersey, USA where there is a larger Asian population than most other states in the US.
Thanks for the recipe
Boil them first for 15 minutes. Transfer them to your blender and then add your 2 cups cold water, 1/4 cup roasted cashews, and 1 tbs roasted sesame seeds, and 1 tsp salt to your blender. After you have blended all for 2 minutes, add another cup of cold water to your blender if too thick. No need to strain.
Thanks for this recipe.
When I go to Thailand, I Like to drink Vitamilk.
In my country (France) I tried different soy milk, but never found one that looks like the vitamilk. do you know what can bring that taste ?
Correct me if i’m wrong but I’m guessing it’s the type of sweetener they use. As far as I know, vitamilk uses malt syrup to sweeten their soy milk. I think that’s what masks the ‘bean-y’ taste (and of course, other ingredients as well)
YUM. We make our own soymilk at home to and have it with everything :) (mainly chinese donuts :D)
I followed this reciepe first time around and it was great! But second time, not sure where i went wrong, it tastes bitter! Any advice Pailin?
thank you for your receipt
กด ติดตาม เพราะคำว่า "ฟองเต้าหู้" เลยนะ 55. พูดภาษาอังกฤษก็เพราะ พูดไทยก็ชัดมาก ชอบสุด
Thank to your soy milk drink you have a very fair skin! Are you sure you are not Chinese descent?
best channel.
Thank you for your recipe, I'll start making this for myself more often! I want to eat healthier foods for breakfast.
โอ้ยยยย. อยากกิน. ที่สิงคโปร์ไม่มี แบบนี้.
I just watched another video where she cooked the beans before blending. Have you tried both? if so, do you prefer to cook the milk after blending? :) Thanks
Hi, thank you very much for sharing your video I wanted to know how much can you change on a daily basis.
Hi!! I'm so happy to have found you. I've been trying to make tofu and have failed so badly so many times! And no one has been able to answer my question about awful-smelling tofu - until you. It always comes out beany and grainy. AWFUL. So I'm going to try removing the skins. And I will use muslin instead of a nut bag, like you suggest. But I've been looking for a video on your UA-cam channel on how to make tofu, and I can't find one. I'm especially interested in which coagulant you use. I trust you because you pay attention to the little things. Thank you again, and please let me know if you have a tofu-from-scratch video - Maria
Hi sorry; please lmk if you have a tofu recipe. I'm having trouble connecting the other ways.
เก่งมากๆเลยค่ะชอบจังเลย
Mine curdled while boiling. The first time I made it nothing happened, it was smooth sailing. I made this today and it curdled. Whole beans wasted ㅠㅠ
no cooking/boiling the beans? Maangchi boiled them
Ikr??
I watched that
Pai boiled it after blending it into a juice…
I really love cooking show and cooking too, it is such a great creativity activity I really enjoy and loved, I have many Mandarin dishes too...:)also our pies and breads to sharing...:)
Has anyone tried with palm sugar instead of grandulated sugar?
I'm sure it would work well.
thank you madam nice info
thanks recipe
ภาษาอังกฤษดีมากเลยยยยย ผมต้องทำไงถึงจะเก่งเหมือนพี่ แงๆ
when i made my soy milk it did not form the thick skin at the top. do you think i added to much when blended? or did i not boil for a longer time? just want any tips because i remember the first time i did this i had a long sheet of this skin.
hi Ms. Pailin,
is it ok if i use condensed milk as the alternative to sugar in enhancing the taste?
Thank you so much!!!
i like to add grass jelly into my soymilk, so goooood and cooling.....
You're from Singapore?
+Amateur Baker yup
+fidottt same 😉
Can you please tell me that how to remove the smell
Wow
Please teach us how to make fresh tofu!! Thank you.
Maple syrup is good .
If I store it in refrigerator, how long it will last?
hola from ecuador... i can't get any tofu, so i'm teaching myself how to make it. could you do a video on making tofu if you know how to make it?... thanks for years of great videos :)
only using lemon to make tofu... as i dont' have the other ingredient
Hi. How to make tofu with gypssum? for silk tofu?Tks
Hello, your video was helpful. Thank You. However, my soy milk looked pale yellow or cream.
can you made tafu or tauhu...tks
I'm familiar with the red beans and off course "frog eggs". but the other 2? I wanna know the spelling. I would like to buy them too. ☺
The other bean she added looked like black-eyed beans to me, but I'm not sure if it's the same.
Do you have any uses for the Okara, AKA the soy dregs, or the leftovers from the straining process?
+rayna russelle I just eat the okara along with my soy milk :) My grandma uses the soy fibers in cookies or muffins.
They're also great as compost!
you're pretty! by the way, would this be applicable to almonds?
I think yes, it's a substitute to cow milk anyway
อยากให้มีซับอังกฤษให้ด้วยจังค่ะ
Why not just cook the beans before blending?
whiskandbowl... Some videos show it being cooked first. ua-cam.com/video/z1HHx93EBLE/v-deo.html
hi.. how can i get your cookbook?
Tenung Sari iikkkkkkkolk
Tenung Sari hj