Soy Milk 2
- 1 cup or 160 g dry organic soy beans
- 6-8 cups of water (1.5 to 2 liters)
- salt, to taste
- sugar, to taste and optional
- vanilla, cinnamon, chocolate or flavoring of choice, optional
- strainer or fine sieve
- muslin or cheese cloth
- large pot
- blender or food processor
- Wash and sort the soy beans then place in a large bowl and fill with water. Allow to soak overnight, change the water at least once and if needed add more water if beans soak it up. The next day beans should be doubled or more in size. Check that they are soft and can easily be cut through, if not they need to soak longer. Rinse thoroughly.
- If you would like to remove the outer shells do so now otherwise skip this step. Pour the soaked beans into a large bowl and cover with water. Grab some beans between your palms and start rubbing them together. (refer to the photo collage) This will loosen the shells so continue to do so until they separate. Place the beans back into the water and give a gentle stir with your hands. The shells will float to the top of the water or just above the beans, scoop then out and rinse the soybeans.
- Place a cheese or muslin cloth over the strainer and set on top of a large pot. No we blend the soybeans. I like to do so in batches. Place 1 cup of the soaked soybeans in the blender then add either 2 or 3 cups of water (500 or 750 ml) Cover and blend for about 3-5 minutes until the beans have completely broken down. Pour liquid into the cloth covered strainer. Allow to strain for a minute or two then bring all the ends of the cloth together and twist until all the liquid is squeezed out. Remove the ground soybean/okara and set aside, place cloth back on strainer. Blend the next batch of soaked beans and water, strain and repeat until all of the soybeans have been processed and strained. (There are 3 batches with the amount of beans I soaked.
- Place the pot on the stove over medium low heat and bring to a boil, stir from time to time. Keep an eye on the soy milk because it can bubble and over flow. Once the milk has boiled add the salt, flavoring and sweeteners you may want to add. Turn the heat down to low and allow to cook for another 20 minutes, again keep an eye on it otherwise it will make an ugly mess on the stove. Turn the heat off and allow the milk to completely cool before you use it or store it. Scoop out the “skin” or film that forms on top. Discard it or use it in cooking.
Once soy milk has come to room temperature it can be stored in the refrigerator. Make sure to remove any skin that may have formed on top.
Store in the refrigerator no more than one week.
- I used a total of 7 cups (1.750 liters) of water. You choose how thick you want the soy milk by either adding more or less water.
- The only drawback about making non-dairy milks is that they are not fortified with vitamins and minerals like some of the commercial brands. But as long as you make sure to consume the daily requirements of vitamins and minerals then there’s no worries.