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VegSpace Recipe Exchange > Beverages > Make your Own Soymilk at Home!
 Make your Own Soymilk at Home!
Posted By:


On 05/27/2008
 Recipe Description:
Feeling Cheap and Do-It-Yourself-ish? This is great for people who want simple soymilk, without some of the added things commercial Soy Milk producers plop in it. Have fun! A bit lengthy, but worth it in the end. Experiment a little!

1 lb dried Soybeans ( 2 cups ), about.
1 gal. Water, give or take.
Food processor or Blender, or some other way to crush the beans.
Salt ( Optional, add to taste )
Maltose Sweetener ( Optional, add to taste - brown rice syrup works well )
A couple Big pots, and some smaller ones.
Containers to store your Soymilk in when your done
Cheese cloth

Recipe Instructions:

Kind of lengthy, but worth it.

Go through the beans and pick out any you wouldn't want to eat. Wash them off then soak them in water overnight. Make sure you use enough water. They will soak up quite a bit, swelling until they don't even look like soybeans anymore. In the morning, drain and rinse. Pour the beans into a big pot of water and bring them to a boil, stirring occasionally. Watch out when it foams up that it doesn't boil over. (This can happen quite suddenly. It's the result of some chemical reaction that takes place which also destroys an enzyme in the soybeans that prevents us from being able to digest them.) When the water is boiling take the pot off the stove and pour it out through a colander. Rinse the beans and then repeat this process twice more, bringing the beans to a boil and then pouring off the water. This helps make the soy milk taste less like the bean water it really is.

Now begin heating most of your water. Leave enough out to use for grinding up the beans.

Put some of the boiled beans into your food processor along with some water and grind to a fine slurry. Pour off into another pot over low heat and repeat until all the beans have been ground. Your slurry shouldn't be too thick because now you are going to bring it to a boil, stirring it enough that it doesn't stick.

Rinse out your colander and line it with cheesecloth (I use two layers) and set it over another big pot. When the slurry is boiling pour it through the cheesecloth and the colander so that the soymilk runs off into the second big pot. From now on it works better if you tie up the cheesecloth into a sack (I tie up the inner layer, leaving the second layer to continue lining the colander). Pour the water you've been heating (which should be nearly boiling by now) over the grind a little at a time, pressing out the milk. It's very hot, so use a ladle or something. (I use a big rock.) When you are done, bring the soymilk to a final boil then simmer over low heat for twenty minutes. Skim off any foam that develops. Add a pinch of sea salt and sweeten to taste (I use about 1 c. brown rice syrup.) Pour your soymilk into warm quart jars, cap, cool to room temperature, then refrigerate. The leftover grind is called okara and can be used in many recipes in place of meat, as well as in bread as a nutritious filler.

I got this from the website

thought I'd share it with ya'll!

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