Ratio: 1:18

The optimal weight ratio of soybeans to water is 1:18. The protein content of soy milk made according to this ratio is as high as 8.7. Together with fat and carbohydrates, it is thick enough to be compared with tofu.

There is no absolute ratio. If you like it to be thinner, you can add more water. If you like it thicker, add less water. Depends on personal taste.

Tips:

1. Soybeans should be soaked 10 hours in advance. Only after the soybeans are fully soaked can the soy milk be produced with a smooth texture and low residue yield. Soybeans generally need to be soaked at room temperature for more than ten hours. When the temperature is high, they should be placed in the refrigerator or the water should be changed several times to avoid bacterial growth.

2. Add some honey to make it healthier. Soybeans contain almost no starch or sucrose, so soy milk has no sweetness. However, adding sucrose is not conducive to controlling blood sugar. People who like sweet soy milk may wish to add some honey. Honey is a natural sugar, mainly fructose, with high sweetness, low dosage, and relatively healthy. In order to reduce the damage to the active substances in honey, do not add honey immediately after making the soy milk. Let it cool slightly, and it is best to add it before drinking. :

Soybean Milk is a traditional drink of Han Chinese. The earliest soybean milk was made by Liu An, King of Huainan in the Western Han Dynasty. Soybeans are soaked in water, then ground, filtered and boiled. Soy milk is very nutritious and easy to digest and absorb. Unlike Western milk, soy milk is a food with Chinese national characteristics and is widely popular.

Soy milk is a favorite drink of the Chinese people and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk is rich in plant protein and phospholipids, as well as vitamins B1, B2 and niacin. In addition, soy milk also contains iron, calcium and other minerals, especially the calcium it contains, which is very suitable for all kinds of people, including the elderly, adults, teenagers, children, etc.

Fresh soy milk can be consumed in all seasons. Drinking soy milk in spring and autumn nourishes yin and moisturizes dryness, and reconciles yin and yang; drinking soy milk in summer can reduce heat and prevent heatstroke, produce fluid and quench thirst; drink soy milk in winter can dispel cold, warm the stomach, and nourish the body. In fact, in addition to the traditional soy milk, there are many varieties of soy milk. Red dates, wolfberries, mung beans, lilies, etc. can all be used as ingredients in soy milk.