Preparing soy milk at home allows you to avoid additives such as sugar, salt or preservatives sometimes found in store bought products. The process takes at least two days to finish so be sure to plan accordingly. Double the recipe if desired to make extra soy milk, but since it lacks preservatives, this milk only keeps fresh for 3 days refrigerated.
Instructions
1. Place the soy beans into the 1 gallon bowl and pour to cover them.
2. Soak the soy beans over night but no more than 24 hours.
3. Drain the soaked soy beans in the colander and pour into a food processor.
4. Fill the pot with 2 quarts of water and bring both to a boil.
5. Add to the food processor to just cover the beans and process until finely ground.
6. Reduce the heat to medium and add the processed soy beans to the pot.
7. Cook the soy milk for 20 minutes or until you see it begin to separate.
8. Line the colander with several layers of cheesecloth and place over a bowl.
9. Ladle the soy mixture in the pot into the cheesecloth lined colander to let the liquid soy milk flow into the bowl below.
10. Press on the solids (curds) in the cheesecloth with the ladle to get any remaining soy milk out.
11. Save the curds for making tofu or discard if desired.
Tags: , food processor