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Soy Milk

1/4 c. dry soybeans
1 pint water

Soak in enough water to cover 6 to 8 hours - no longer! If beans
are soaked too long, the milk will be bitter. Drain off soaking
water.

Use good-tasting water. Bad-tasting water makes bad-tasting milk.
Put the beans and the water in a blender or food processer and
blend or process until thoroughly pulverized (about 2 minutes in
my blender). The result is my version of Go' puree.

Put the puree in a non-stick saucepan or spray a pan with cooking
spray. Bring to a boil, reduce to simmer, and simmer 30 minutes.
This inactivates certain enzymes alleged to be detrimental and also
keeps the milk from separating. (If it separates, cook the next
batch longer.) Stir as often as needed to prevent sticking or
burning.

Line a collander with cheesecloth, place it over a large saucepan,
and pour in the puree. (You can let it cool first if you want to.)
Let the fluid drain into the saucepan, then gather the cheesecloth
to make a bag and press the bag with a large spoon or clean hands
until no more fluid runs out.

Put the bag in another pan or bowl. still holding the top, pour in
about 3/4 cup water per quart of milk. Swish and knead the bag in
the bowl to get out as much milk as possible. Pour the milk into
the previous milk and press and squeeze the bag as before.

Repeat 3 times total. The last time get the bag contents absolutely
as dry as you can. The milk will be fairly thick (takes up less
storage space that way). Add more water as needed to make a quart
or use as is.

You may or may not like this for drinking but it works well for
cooking. And you know what's in it and how old it is.

The solids left over (Okara) still contain a lot of good nutrition
and can be used in a variety of ways. It is almost tasteless,
soaks up fluids and flavors, and in some recipes will work as a
thickener.

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