Vegetarian: Soy Milk 08 by Recipe Cottage

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	Soy Milk 08

		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.