Soy Joy

I recently came upon a recipe on making homemade soy milk. As I have turned to a “eating unprocessed foods” diet, this was perfect! All you need are dry soybeans and water. And it goes a lil somethin’ like this…

Measure out one cup of dried soybeans and 5 cups of water. Find yourself a nice big jar like this one and let the beans soak overnight in the water.

Let it pour, let it pour, let it pour…

It should look like this:

After you soak those beanies, strain the water out in a colander and separate the soybeans in half. Put one half in a blender/food processor along with 2 cups of HOT water. Blend those babies until smooth and pour into a large cooking pot. Repeat with the other half. Bring the purée to a boil. You should see foam atop the milky substance–

After simmering for 8 minutes, line a large colander with a moistened pressing cloth/sack and place the colander in the mouth of a clean pot. Transfer the soybean purée into the pressing cloth/sack and twist the cloth closed. Press the cloth sack with a potato masher. Show em’ who’s boss. When you have extracted as much as you can, open the cloth and stir the remaining purée briefly. Add 1 1/2 cups of hot water into the cloth and repeat the pressing.

Enjoy your milk! Warning: this will taste EXTREMELY different from the store bought kind. I recommend sweetening it with raw honey or organic agave nectar. Your end results should look like the image above. OH and the one below.

That my friend is called “okara,” the soybean pulp from soy milk. Don’t discard it! It can be used in cooking and is delicious. It spoils quickly though, so keep it in the refrigerator and use it within 1 to 2 days of making your soymilk.