Virtual Sefer Soy milk Recipes

Recipe #1
These instructions are approximate, mostly because it's so forgiving
that I've found I don't need to bother being fussy.
This soymilk tastes more "beany" than the store-bought kinds sold in tetra-paks (like Vitasoy, Edensoy), but I like it because it's unbelievably cheap, and I get to use the leftover okara (that's just the soybean pulp) to make yummy burgers.
INGREDIENTS*
1 cup dry soybeans
* sweetener (honey or barley malt work for me, but you can use sugar if you want)*
water
EQUIPMENT
Large potblender or food processor
cheesecloth or some other fairly loosely-woven cloth (washed without
fabric softener)
colander
INSTRUCTIONS
Soak the beans overnight or longer. Discard the water and rinse beans.
Throw one part beans and 2 parts water into the blender, and whiz as
long as you can stand to wait. The finer the pulp, the higher the
yield. Pour the mush into the cloth-lined colander, which should be
resting over your pot. If you couldn't get the whole batch of beans
done at one in the blender, keep doing this until they're all used up.
Keep track of how much water you're using. You should use roughly 10
to 15 cups of water altogether. If you have used less than this in the
blender (you probably will), just pour the rest over the bean mush in
your colander. Fold the cloth over the mush and press to get
as much of the milk out as possible. Save the mush (now elevated to
the distinctive name "okara") and make something good. Now bring the
milk to a boil, reduce heat and simmer for 5 minutes, remove from
heat, add sweetener to taste, and store in fridge.
Soymilk goes off as faster or faster than cow's milk, so if you can't
use it quickly enough, don't make too much. If you freeze it, it's
kind of cottage-cheesey when thawed. Apparently you can avoid this by
adding more sweetener (to total 2 tbsp per quart). Use
partially-thawed soymilk as a base for fruit slushies.
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Recipe #2
If you can easily get soybeans, make your own. It is really easy. Here goes. Take soybeans. Add water. Grind in a blender for about 10 seconds. Dump into a huge pot. Repeat until you have at least a gallon of liquid. Boil. It will boil over. Turn off the heat. Let the bubbles come down. Turn the heat on again. Let it boil over again.
Repeat until it no longer boils over. Then strain the liquid with
cheesecloth (get really thick rubber gloves for this one). The liquid is soy milk and should be covered and refrigerated ASAP. The solid can be used to make soyburgers.
After a time or two you can manipulate the soybean to water ratio to
taste. I think I use about 3 water to 1 soy.
Recipe #3
Soymilk (from The New Laurel's Kitchen) - you need a stainless steel
or glass container on your blender (or a Vita-mix)
1 cup dry soybeans
6 cups boiling water (plus 2 cups boiling water to heat the blender)*
Sort the beans and wash them thoroughly. Soak the beans in 3 cups
cold water for 4 to 16 hours (you can soak them in the refrigerator if
you want). Drain the beans well and rinse them in warm (not hot)
water to warm the beans through. Divide beans into three equal parts.
Preheat the blender (metal or glass canister only) by blending 2 cups
of boiling water for approximately 1 minute to warm the container.
(Warm glass containers first with hot tap water first to prevent
cracking when boiling water is put in). Grind each portion of beans
with 2 full cups of boiling water for 2 to 3 minutes. During the
grinding, insulate the blender with a towel to keep the temperature high.
Strain the mixture in a muslin bag to remove the solids. Squeeze bag
to get as much of the milk as possible.
Mix in sweetener and flavoring if desired and note quantity of milk.
Heat milk uncovered for 30 minutes in a double boiler, stirring
occassionally to prevent a film on top from forming. Add water to
replace any water lost during boiling. The extra heating is important
to deactivate enzymes that interfere with protein digestion (you do
_not_ want to drink soy milk that has not had these enzymes
deactivated!). Yield: 3 1/2 cups.
*using the boiling water while grinding the beans inactivates the
lipoxidase that otherwise would cause your milk to have a bitter beany taste.
Recipe #4
Make Delicious Soymilk for pennies per quart!
Easy Blender Recipe!!
I have made homeade soymilk before and you must boil it. After soaking
the beans, boil lots of water. Grind the soaked soybeans with the boiling water. (Caution. I use a Vita-Mix for this step). If you don't have a steel blender use hot water, and grind the beans, be careful to avoid burns. Strain through cheesecloth and then boil the milk. I add soy lecithin and sweetener. Some recipes suggest oil and honey. Chill it and enjoy.

Recipe#5
Most recipes call for heating the milk. It's good to do that because
soybeans (even the sprouts) should be heated to destroy something in the beans (can't think of what it's called) that interferes with digestion.
You may also want to add some oil, vanilla and a pinch of salt to the
milk. When I used to make soymilk, I combined it with cashew milk and
some vanilla & salt.
Recipe #6
yea you COOK (gently boil 10-15 minutes) the goo (the
water+ground soaked bean mix) just like you're making tofu.
a lot of folks like a very very small pinch of salt (in like a quart)
and other's like sugar or honey (diary milk has lactose).
I like honey but sucrose (white sugar) will do fine.
my favorite soymilk thing is a chocolate/banana/peanut butter
soyshake...take cold fresh soymilk, cold fresh tofu, a banana, some
cocoa , some honey and peanut butter...mix in a blender.
other combinations are good too :->
the old Farm Foods Vegetarian Cookbook had simple reliable recipies for
tofu/soymilk/icebean + mock dairy stuff + tempeh stuff.
Recipe#7
SOY MILK
I soak the soy beans overnight,then place 1 cup of beans in a blender,
next put in about 4 cups of boiling water.
blend until uniform and smooth, strain and cool..... thats it...
Recipe #8
SOY MILK
One way to reduce the beany taste is to cook the milk once it's
done. Another way is to heat everything before pureeing. Bring the
water to a boil, and heat the whole beans (just pour some boiling
water over them) and you're blender before
you start. Then just toss in about 1 cup hot beans and 2 cups
not-quite-boiling water into the blender and whizz. I like this way
because it doesn't dirty a pot. Lazy, eh?
Recipe#9
Use one pound of soy beans, soak for 24 hrs.
Drain soy beans and pour in to 2 gallons of filtered water.
Heat until just boiling and sprinkle with cold water to just stop the boiling.
Do this 2 more times and then let the beans simmer about 5 minutes.
Strain through strainer or cheese cloth.
You now have soy milk, you may adjust the water to make it stronger or weaker as you taste dictates. Add vanilla or honey or almond paste for a flavor and enjoy.
Recipe#10
SOY MILK
I have used the following soy-milk recipe. It requires a pressure cooker, and unfortunately, my experience has been that occasionally, the bean pulp with clog the cooker, and blow the top. It is an unbelievably quick and easy way to make soy milk nonetheless.
Chop soaked beans in a blender. Use about 4X as much water. Load the
pressure cooker, cook for just about 15 minutes. When cool, strain through cheeze cloth, or some other clean cloth or filter paper. Add a bit of sugar...mmmmm!
Recipe#11
soy milk recipe
Soak the soy beans over night. Rinse well.
For 1 lb soy beans, grind in processor with 10 cups water. Strain through a cheesecloth, and pour another 10 cups of water through it. Squeeze the cloth. Bring to boil, add sugar (2-3 cups) and simmer ten minutes.
I used to make it for a local health food shop, but it does go bad very quickly. Use sterlized jars if you can.
Recipe#12
recipe for soy milk

Take 3 parts clean drinkable water and one part soy beans.
Grind it up in a blender.
Add it to a TALL pot. Turn the heat on high and stir. I recommend
that the pot be less than half full, for reasons that willsoon be obvious.
There is something in this mix that changes and releases gas.
As a result, when the pot begins to boil it will bubble up
FAST. Turn the heat off and stir. When the bubbles are
stirred out, turn the heat back on. Repeat until it no longer
bubbles up - this usually takes me 20 minutes from when it
first boils. If you do not wait until it no longer bubbles
up it will taste like gopher feces.
Then boil another 10 minutes. It will not bubble up anymore.
Now strain it through cheesecloth. Wear thick rubber gloves.
Squeeze the cheesecloth to get all the soy milk out of it.
The solid material can be used to make burgers and the like.
I used to add it to spaghetti sauce a lot. The liquid is
soy milk. It is essential that you cover and cool it ASAP.
Every second it is uncovered and hot is less time before
it spoils. I find that I get mine to last around 2 weeks.
Numerous recipes call for adding sweeteners and/or other
flavoring agents. After messing around with it many times,
I drink it plain. I could never find the right combination
that improved its taste. I also prefer my own soy milk
to that found in the stores - it is creamier and has a richersoy taste.
You can make about 2 gallons, from start to finish including
clean-up, in about 90 minutes with practice. This amount
of soy milk costs $2-3 to make, and costs $15-20 to buyin the store.