Homemade Soy Milk

Yield: Approximately 1 gallon

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Soak 2 1/2 cups (1 pound) organic soybeans in refrigerator overnight in 3 quarts water.

Drain and grind to a fine gritty paste in blender, in 4 to 5 batches, using a total of 2 cups very hot water to process.

Whisk paste into 3 1/2 quarts rapidly boiling water. Reduce heat to medium low and cook for 15 to 20 minutes, stirring occasionally. Keep 1 cup cold water at hand to add if pot begins to foam over! Remember, soy milk acts like dairy milk and scorches easily.

Strain through cheesecloth. Set colander in a larger bowl or pan to catch the strained milk. Then, using a quart jar filled with water for weight, push the soybean pulp repeatedly to extract as much liquid as possible.

Taste soy milk. It benefits from a pinch of sea salt and a little sweetener, plus a bit of vanilla or almond extract (optional).

Cool, then refrigerate in covered jars for use within four to six days. You may freeze in appropriate containers, leaving ample head space for expansion. Thaw in refrigerator over several hours for use as needed.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

More about: soy milk, soybeans

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