I grew up drinking soy milk, in fact, it was often considered to be a treat when my parents would buy it for me when we were out. Back when I was a child, we couldn’t just buy soy milk from the grocery store unfortunately. So, when we dined out and my parents ordered it, my eyes would light up. The smooth silky lightly sweetened drink tasted so good compared to normal cow’s milk.
The Chinese style of soy milk has a much stronger bean taste compared to the western styles. I don’t mind it at all however for some it may take some getting used to. The process for making it is quite simple. The only tedious part for me is the part when it comes to straining it. I do like to strain it twice to ensure a silky smooth end product. However, some don’t strain it at all and don’t mind the grittier texture.