Prep 20 mins
Cook 25 mins
For those who like to know how to make soy milk. Preparation time does not include the 8hrs/overnight soaking.
- 1 cup soybeans, whole white ones, cleaned and soaked 8hrs or overnight
- 12 cups boiling water, divided 1st to 4 cups,then 1 cup,then 7cups
- 1 teaspoon baking soda
- 1⁄4 cup sugar, or maple syrup or vanilla (optional)
- cheesecloth, muslin cloth or cloth used for straining out liquids
- Drop soaked soybeans in continuous 4 cups boiling water with baking soda. Blanch for 5 mins and rinse.
- . After rinsing, add a cup of hot water and process the beans in a food processor or blender. Careful, it's hot so be sure to cover it well.
- Next, boil the remaining 7 cups of water and put in the processed beans and sugar/maple syrup/vanilla for 20 mins stirring occasionally and removing the thin film formed on top.
- Strain the bean particles using a cheesecloth. The soy milk would be hot so this serves as a warning. Either use silicon gloves, or press the spatula against the cheesecloth to strain out the liquid.
- Drink hot or cold and can last til a week in a ref.
- Freeze or use the okara (bean residue) for other recipes.
Wow. This was great. It took me forever to find soybeans in the store, but once I finally did this was the first place I came! This took 30 minutes (outside of soaking), and only 7-10 minutes of attention, to drain, stir, skim, etc. Easy, easy, easy, and so worth it. The results are fresh, beautiful soymilk, for about a dollar per gallon, verses six dollars per gallon here. My wallet and I are forever grateful to you, Pneuma!!! I just bought a recipe book devoted to okara, and I will post the recipes as I try them. Thanks again!!!
That was so easy! I used splenda and some vanilla extract to give it some flavor. I love the taste of the fresh soy milk and I actually liked eating the okara as it was... sort of reminded me of cream of wheat or grits. Thanks a lot and I know I'll be making this often :)
Clear instructions and delicious results! This was a perfect amount to work with as a first timer because you can learn the technique without having to use a massive stock pot. My only concern was the amount of okara left...I don't know what to do with it and it seems terrible to just throw it out. Still, the milk was great!