Soy Milk

By • January 7, 2016 0 Comments

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Author Notes: My husband is a farmer and one of the crops we grow every year is soy. There is something particularly magical about walking outside and scooping up a heap of soybeans for my own use from the huge pile of them in the barn. It doesn't get much more farm to table than that.

The reason soybeans are cooked first before blending, unlike nut milks, ​is because it makes the final flavor much more enjoyable and easier to digest. Take note, this soy milk is much "beanier" and fresher in flavor than store bought soy milks. (Adapted from various sources included, The Kitchn & Serious Eats)
Sam

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Makes about 5 cups

  • 1 cup dried soybeans
  • Filtered water
  1. Pour the soybeans into a colander and rinse them well. Place them into a container and cover them with 6 cups of cold, filtered water. Let the beans soak for at least 8 hours at room temperature. They will plump up significantly, so make sure the container is large enough to accommodate them.
  2. Drain the soybeans and rinse them again. The beans will have doubled, yielding about 2 cups. Add the beans to a high speed blender and cover them with two cups of boiling hot water. Blend until smooth and creamy, about 4-5 minutes
  3. Pour the soybean puree into a large stockpot and add 6 more cups of filtered water. At this point, if you would like to flavor the milk, add vanilla beans or even cinnamon sticks. Stir, bring the soy milk to a boil and then simmer for about 20 minutes. Stir the milk occasionally to prevent it from foaming over the rim of the pot.
  4. Off the heat, pass the soy milk through a fine mesh strainer lined with cheesecloth or a nut milk bag into a container large enough to hold it all. When the majority of the liquid has passed though, press or squeeze the soybean “pulp” to extract any remaining liquid. Sweeten if desired. Store the soy milk in the refrigerator for up to 1 week.

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