A tall glass of soybeans is not super tasty. But with just a little bit of work, you can have your own soy milk.
- 1 C dry soybeans
- Fresh water
- Salt, sugar, vanilla (optional, to taste)
Place dried soybeans in a foodsafe, nonreactive container. Leave enough room for the beans to expand to at least twice their volume. Cover with water and allow to soak for about 12 hours. Check the water level periodically and add more water if needed.
Thoroughly drain the beans and rinse.
You'll notice that the beans have doubled in size and the husks have started to come loose. No need to pick out the husks, you'll strain them off later.
Transfer the beans to the blender. Cover with fresh water plus 2 C more. Blend to smooth, on high for one minute. Do this step in batches if you plan to make more than a pint of soy milk.
Pour into a large pot and bring to a boil, stirring constantly. Make sure to use a large pot because it's likely to boil pretty high. Turn down the heat and boil for 20 minutes.
Strain through cheesecloth and squeeze out every last drop. Try it out - you'll definitely taste the soy and maybe a bit of bitterness. Add sugar, salt, and vanilla to taste. I used about 1/2 t vanilla and 1 t sugar. Feel free to add other flavors, like chocolate, cinnamon, or orange zest.
Place in a container and refrigerate. Use within a few days or freeze to use later.
Save the solids. They're called okara and can be used in other recipes. It still contains 17% of the soy's original protein.