I really enjoyed making this, and even though I can’t have soy at the moment, I really felt a sense of accomplishment once I finished making soy milk all by myself. I have spent the last 12months really trying to make as much as I can at home, to ensure it is whole, not preserved, fresh and clean. For me, this meant learning to make many of the organic foods that I usually pulled off the shelf, such as nut milks, nut butters, breads, breakfast cereals etc. Along the way I have learnt soo much. At first I really found it scary and to be honest felt that some foods were meant to be made in facilities, but as the months have gone on, I have began to step outside my comfort zone. This week, I challenged myself to something that I have long felt was beyond my reach, as I had placed soy in a category all by itself. Once I began to see it as any other legume, I felt more comfortable to explore what can be done with it. With that, I took on soy milk, one of the last remaining foods, I still buy off the shelf. Now I have comfort in knowing that I don’t really need to do that anymore, and now I have infinite boundaries I feel comfortable jumping over! So with that, lets make soy milk.
You are going to need:
1 cup of organic GMO-free soy beans. Use the bulk bin if you can, it will be cheaper
12 cups of filtered water
a massive pot that can hold at least 15 cups of liquid
unbleached cheese muslin cloth or sieve
1. place soybeans in a bowl and cover with 2 cups of filtered water. Leave for 18hrs. After 18hrs throw water away after 18hrs, wash beans till all beans skin are gone.
2. place beans in a blender and add 1 cup of filtered water. Blend till smooth
3. Place soy content in pot and add remainder 9 cups of water.
4. Boil on high for 10mins, stir with spoon occasionally to prevent soy fiber from sticking to bottom of put. Skim of any foam layer that forms on top of milk, do not stir it back into the milk.
5. After 10 mins lower stove to medium to low heat and leave to cook for 45 – 1 1/2hrs depending on how creamy you want it.
6. Once cooking time is reached, place cheese cloth over a bowl (see jar & cheese prep)
7. carefully strain milk. Squeeze excess milk out of cloth and save soy pulp( akara) in fridge
8. sweeten milk as you please with vanilla extract or blend with dates. You can also leave it unsweetened.
9. pour milk in warm jars (see jar prep below). Seal, label and store!
10. Enjoy your homemade, healthy, fresh soy milk as you like
Jar prep & cheese cloth prep:
1. Place jars & lids in pot and cover with water. Boil for 5-10 mins .
2. Carefully remove jars and place on clean dish towel rims up.
3. place cheese cloth in pot of hot water with stove OFF. Leave till ready to use