Homemade soy milk 自制豆浆

新村里有家卖豆腐花，豆浆， 豆腐的小店，小时候总爱每天早上都喝上一杯豆浆才和弟弟一同骑脚踏车上学去， 好怀念那被满满豆香包围的感觉。趁着休息日煮了些新鲜有机豆浆，配着班兰戚风蛋糕吃，自己现打现煮的豆浆营养丰富又好喝。
食谱来自Carol老师

約5-6人份
(準備果汁机, 滤豆漿袋)

材料 Ingredients :

A.有机黃豆300g organic soybean
    冷水1000ml water
B.冷水1000ml water
    糖90g sugar
    班兰叶 3~5 pandan leaf 

步驟Method:
1.黃豆洗乾淨加上足量冷水(材料份量外)浸泡過夜.
1. Clean soybean and soak in water for overnight.
2.浸泡完成的黃豆將浸泡的水倒掉,放入果汁機中加入冷水1000ml, 打成細緻的豆漿(至少攪打5分鐘)
2. Rinse soybeans thoroughly and drain well. Put soybeans in a blender and add in 1000ml of water , cover and blend until smooth . ( blend at least 5minutes . )

3.將打細的豆漿倒入豆漿袋中,再將剩下的1000ml冷水倒入豆漿袋中，雙手用力將豆漿袋慢慢絞緊,將豆漿汁液擠出 
3. Pour raw soymilk through the cotton cloth， add in another 1000ml water， squeeze soymilk out from the cotton cloth by hand.
4.豆漿袋中剩下的就是豆渣 
4. The residue is called soy pulp.
5.將生豆漿和班兰叶放入瓦斯爐上用中小火煮至沸騰，然後再小火繼續煮7-8分鐘即可   (火不能大,邊煮邊攪拌,否則容易整鍋溢出)
5. Place the pot onto a stove , pour soymilk and pandan leaf in， bring to a boil over medium heat and stirring all the while . Continue boiling for 7-8 minutes .
6.最後添加上適當的糖調味
6.Add in sugar while it’s hot and stir until sugar dissolves .
7.完全放涼裝瓶放冰箱冷藏約2-3天必須喝完。
7.Served with hot or cool. Keep in refridgerated and finished within 2~3days.