Sunday, July 27, 2008
Making soy milk
We use the soybean grinder that spits out about 90% of the pulp, but you can also use a regular blender.
1 gallon water
2 1/2 cups soy beans, soaked overnight
Barly malt or pure maple syrup to taste (optional)
1. Line a large colander with cheese cloth or loosely woven cotton fabric. Place the colander on top of an 8-quart pot.
3. Grind the soybeans with water, in batches, in the soybean grinder or blender.
4. Pour ground over the lined colander, adding one cup at a time. The soymilk will drip slowly into the pot.
5. When you finish straining the soybeans, hold the ends of the cheese cloth together (as if making a money bag). Lift the bag up with one hand and squeeze the bottom until there is no more soy milk left in the bag. Save the pulp and add to bread or cream soups.
10. Boil the milk, stirring constantly to keep from burning the bottom for about 45 minutes. Reduce heat as soon as the milk starts to boil, so it will not boil over. Boil for about 10 more minutes.
Before I perfected the process, I managed to make all kinds of soymilk: burned soymilk, uncooked soymilk and soymilk spilling all over the stove, the floor and me...have fun!