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LOCATION: Recipes >> Vegetarian >> Soy Milk 05

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1 c dry soybeans
5-6 c water

Soak the soybeans overnight at room temperature. Do not quick-soak
with heat! Boil 6 cups water. Place 1/2 c in a big soup pot and
maintain at a boil. Transfer 1 c beans to a blender. Start grinding
the beans, and add a c of the boiling water to them as it stirs.
When pureed, transfer to the soup pot. Repeat with the remaining
beans and transfer all to the pot. Bring the puree to a gentle
boil and be careful, not to let the beans overflow with froth at
the boiling point. Bring it to the steaming point and watch
carefully, ready to remove from heat if it starts to rise in the
pan. Lower heat to a simmer and simmer about 1/2 hour, stirring
occassionally. Remove from heat and strain through cheesecloth/muslin/etc,
catching milk in a bowl. Rinse the fiber (okara) with 1/2 c water
and squeeze out remaining milk. Dilute and flavor milk to taste.

The key to the process is: besides not burning yourself or the milk
(keep stirring while on heat) and not letting it overflow while
bringing it to a boil, is to keep the milk as concentrated as
possible (within reason) so you can dilute it to taste at the end.
Try to use no more than 5 c when preping the milk, leaving some
extra water for the final rinse of the okara.

The milk keeps about a week.


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