To make this delicious homemade soy milk you will need the following:
- 1 cup of soybeans
- 16 total cups of water (only 11 will be in the actual soy milk)
- 3 Tablespoons of Sugar
- 1.5 Tablespoons of Vanilla (Optional, but highly recommended)
- A teaspoon of salt
- A blender
- A pot (should be fairly big and be able to hold at least 11 cups)
- Multiple bowls
- A large strainer (or a cheesecloth if you prefer)
- A small/finer strainer
- A wooden spatula for stirring
- A container for holding the finished soy milk
Step 1: Bring a pot filled with 3 cups of water to a boil. Place a cup of dry soybeans inside of the boiling water and allow to boil for 10 minutes.
Step 2: Drain the soybeans and place these boiled soybeans and 2 cups of water into a bowl. (a bowl large enough to have the water covering the soybeans). Soak the soybeans for at least 8 hours (or even longer if you have the chance). Be sure to add more water if the water level falls below the level of the soybeans.
Step 3: Drain the soybeans and dispose of the water that the soybeans were soaking in. Then pour all of the soybeans into the blender. Add six cups of water and blend for a good amount of time until smooth. (be careful not to burn out your blender, it might be helpful to blend the soybeans in three 1 minute increments, instead of three minutes straight)
Step 4: Pour the soybean solution into the fairly large strainer and hold over the pot. Filter as much of the liquid as you can. Afterwards, pour the leftover soybean pulp back into the blender and add 3 more cups of water and blend until smooth. Repeat straining the mixture through the strainer. Pour the pulp into the blender again and add 2 more cups of water (this brings you to 11 total cups). Strain the mixture again. Dispose of remaining pulp.
Step 5: You have now officially made some delicious RAW soy milk! Put the pot on the stove top and turn the heat to high. Stir the mixture until it is about to come to a boil then lower the temperature to medium (careful not to let the soy milk rise because it will make a mess, if this does occur just remove the pot from the stove for a few seconds). Make sure to keep the soy milk from sticking to the bottom of the pot by stirring. Skim the top to get some of the foam off. Boil the mixture for about 10 minutes or longer in order to release the bean-like taste.
Step 6: For the soy milk to taste like the plain store-brand version you should add about 3 tablespoons of sugar, 1 teaspoon of salt, and a tablespoon and a half of vanilla flavoring. Other flavors can also be used to flavor soy milk. Some ideas are: Chocolate flavor Almond flavor Fruity flavor (like strawberry and blueberry)
Step 7: Filter the Soy milk again in order to remove any unwanted bits of soy by straining through a much smaller strainer. Filter as much liquid as you can and dispose of the excess soy.
Step 8: Place in your favorite container, refrigerate, and enjoy!