I didn’t use the cashews or the sesame seeds or salt, just soybeans and water. We had some with kongguksu and some just to drink. It was delicious.
Hopefully the link will show!
]]>I have made soy milk in the past, from a recipe by Maangchi. It uses the entire bean, blended, which results in an obviously different end product than the recipe you’re following! Perhaps I’ll try yours as well. Thanks for sharing this.
]]>I love that you found a way to make a batch of soy milk that is just right for you. And that it anchors you and gives you a routine in this chaotic world is wonderful. 🙂
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