Soymilk is a blessing for those allergic to cow’s milk or on vegetarian diets. The price of it, however, takes a bite out of our wallets with a half-gallon costing over $3 in most areas of the country in 2011. You can make soymilk at home with a few simple tools for significant savings. A pound of organic soybeans can make a whole gallon of soymilk for less cost than a gallon of cow’s milk–making it more economical to switch.
A second benefit of making soymilk at home is the fact that you will know exactly what your soymilk contains–there will be nothing it unless you put it there.
A third benefit is the ability to always have fresh soymilk by making it up in quantities perfect for your family. By keeping soybeans in the pantry you won’t have to run to the grocery to buy milk–just make some more!
A fourth benefit is the ability to use the whole bean if you desire. You can use the beans left over from the milk extraction process in breads and other foods like Tempeh if you desire!
Note: This makes 1 quart of fresh soymilk.
Things You’ll Need:
4 ounces of soybeans
Quart container with lid
2 quarts of water
2 quart saucepan
Loosely woven cloth like cheesecloth
Salt, sugar and/or vanilla to taste
Place the 4 ounces of soybeans in one quart of water and allow to soak overnight. If in a hurry you can heat to boiling for a couple of minutes then allow to sit for an hour or so for a fast soak. Note that this will change the flavor of the soymilk slightly.
Drain the soaked soybeans and place in a blender with a quart of water.
Process the soybeans on high for 45 seconds or until the beans are thoroughly chopped. The liquid will turn milky.
Place the strainer over the saucepan and lay the cheesecloth in the strainer leaving the edges out where they can be easily grabbed.
Pour the blended soybeans into the cheesecloth-lined strainer.
Grab the edges of the cheesecloth and twist together. The beans will form a solid ball within the cheesecloth.
Squeeze the remaining liquid out of the soybeans. The remaining soybean is called “okara” and can be used in cooking or making Tempeh if desired.
Boil the soymilk for ten minutes, stirring constantly to avoid boiling over.
Pour the soymilk into the quart container. Flavor the soymilk with a pinch of salt, a teaspoon of vanilla and/or a teaspoon of sugar if desired.
Store the soymilk in the refrigerator and use within a few days.
If you don’t have a scale to weigh out four ounces of soybeans just portion out 1/4 of a pound of soybeans.
Double the recipe to make a half gallon of soymilk. You may have to process the beans in two batches depending upon the size of your blender.
Soya: How to Make Soymilk