Soy Milk I
Serves 2 L Difficulty 2/5 Ingredients 2 Steps 10
Ingredients
- 125 g dried soybeans
- About 3.5 L water
Steps
- Soak soybeans in 1 L water in the pot for 8–12 hours.
- Rub or crush soaked beans between fingers to strip hulls. Fill the bowl with water, then pour off quickly enough to carry hulls away but not beans. A few remaining hulls are fine.
- Add ½ L fresh water. Blend until creamy. Add another ½ L. Blend until totally smooth.
- Bring raw milk to a boil, stirring. Reduce heat to minimum. Cover and simmer 20 min.
- Check frequently; it may boil over. Lift lid to release vapor and reduce foam, or pour a little cold water on the lid.
- Remove from stove once the bitter odor is gone. Add 1 L cold water.
- Line the can completely with cheesecloth, edges hanging over. Use a large bowl instead if the can body is much wider than its opening.
- Pour cooked, unfiltered milk into the can. Fold cheesecloth together at the top and lift so milk drips into the can.
- Twist the cloth bottom against the top. Press the soy mass by hand. Do not burn yourself.
- When no significant milk remains, open the cheesecloth. Put the okara ball into a container. Store cool up to 3 days, or freeze.
Notes from the original
- The soy milk can be kept in the refrigerator for about 5 days. You can also use it to make tofu right away.
- The okara requires much more heat processing than the milk in order to be digestible. Boil it or bake it for at least one hour before eating it. The heat exposure during the baking of bread which contains okara is usually enough. Alternatively, it can be fermented into a special variety of tempeh.
Source. Adapted from “Cookbook:Soy Milk I” by Wikibooks contributors, revision of 2025-06-19, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Soy milk (2).jpg by LinasD (this version uploaded by SlimVirgin), CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.