This recipe yields about 1 ¾ gallons depending on the final amount of water added.
- 1 cup soybeans
- 1 ½ cups water
- 2 Tb sweetener of choice - optional (sugar, honey, agave, or none)
- 2 tsp vanilla extract or ½ tsp vanilla caviar scraped from bean
- 1 pinch salt
- 2 Tb crushed mint leaves while still hot (strain afterwards)
- Soak soybeans for 6 to 12 hours
- In a saucepan add the soaked beans heat ½ the water to simmer
- Process the cooked beans In a blender or food processor until the beans are crushed well and the mixture is semi smooth
- Using large doubled cheesecloth over a strainer, pour the cooled, crushed beans inside and strain. Squeeze the cheesecloth or use a large spoon to drain as much liquid as possible.
- Boil the soymilk, stirring to prevent scorching. As it’s cooling, skim off any foam forming on the top
- The milk should simmer for about 20 minutes total to increase digestibility.
- If desired may add one of optional ingredients listed above. May need to be strained once more before storing
- Store for up to 7 days at 41°F. A sterilized glass container is preferable to extend storage live and keep fresh tasting. Always cover the container to prevent soymilk from absorbing strange odors
Flavorful Fortified Food - Recipes to Enrich Life.
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- You can substitute soymilk any time milk is used in a recipe?
- Soy milk is as nutritious as cow's milk.
- When made at home it can be sourced from clean, chemicals and GMO free or with non-transgenic beans
- When made at home Soymilk is very economical