Making Soy Milk, Illustrated

Illustrated Instructions

Place 1 cup washed soybeans in a quart jar, fill with fresh water, soak overnight.

The soaked beans are twice the volume.

Drain and rinse the next morning.

Place rinsed beans in blender, cover with boiling water to make about total of two cups beans and liquid.

Here I am blendiing half of the batch of soaked beans.

Blend until liquefied.

Blended 2-3 minutes.

Here I have tried two blenders to test their blending capabilities. You can see the liquid nature of both batches.

Pour blended beans into gallon pot, add sufficient boiling water so that slurry is liquid (about 6 cups). JAPANESE TECHNIQUE: Bring to simmer with stirring to prevent burning or sticking. Simmer for 15-20 minutes, stirring regularly to keep from sticking.

Filter through a sterile handkerchief suspended in a strainer, wring out fluid. Save the soy paste (okara) for bread, soups or other uses.

Again, I am experimenting with the two batches of blended soy beans. You can see the paste collecting in the cloth.

The liquid in the bottom picture is the soy milk. If you want soy milk as the finished product, refrigerate immediately.

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