Homemade Soy Milk

2011-08-18 16:54
Mountain Standard Time

It's so easy to make Soy Milk.  Did you know that 1/2 pound of soy beans makes about 12 gallons of milk?

Start by soaking beans 24 hours in cool clean water.  Change water 4x. Rinse beans after soaking them.

Gently but firmly, rub them in your hands to loosen hulls, measure beans, use 1 part beans to 3 parts water.

put 1 cup beans in blender and add 2 cups water.  Puree as fine as possible, I use a magic bullet.

Next, pour this mixture into large pan, or other large container rinse out blender with 1 cup water.

Repeat until all beans have been blended.

Bring to a boil and simmer for about an hour, strain this mixture through cheese cloth or any porous cloth.  If you don't have cheese cloth, use a fine colander lined with a coffee filter.

Let it drain and then squeeze as much “milk” out as possible.

You now have Soy milk.  Keep refrigerated.  Lasts up to 2 weeks.

The leftover “grits” or paste can be used in many different ways. There is no point in wasting it.   Sometimes I add about 1 cup full to a 4 loaf recipe for bread and it doesn’t even show and adds extra protein. It can be added to meatloaf or any ground beef recipe to boost the protein. It takes on the flavor of whatever it is mixed with although it is visible in some mixtures such as meat sauce for spaghetti.  You can also use it to make homemade tofu, or cheese.  I will post a recipe for that soon.

I also feed the grits to my babies, warmed up a little.

Ounce for ounce Soy has more protein than meat, and has no cholesterol. Soy beans are also very easy to store when compared with regular dairy milk.  Easy Peasy Lemon squeezy! That's it!