Recipe Archives->Vegetarian->Soy Milk 10

Home-Made Soya Milk

Bring approx. 2 1/2 cups water to a boil.  Add 155g (4 oz.) soya
beans, boil for one minute, then remove from the heat.  Cover
mixture and leave to soak overnight.

Drain the beans and wash them thoroughly.  Put one cupful of beans
into a liquidiser, add aprrox. 2 1/2 cups hot water and then blend
thoroughly.  Pour through a clean tea-towel or muslin, squeezing
to extract all of the liquid (the pulp can be used for savoury
dishes, if desired).  Repeat until all the beans are used up.

Bring the soy milk to a boil, stirring frequently (it has a tendency
both the burn on the bottom of the pan and to boil over, if not
watched carefully).  Simmer the milk over the lowest possible heat
for 15-20 minutes.  Set aside to cool, and then keep in the 'fridge.

This can be made more palatable by adding pure vanilla essence
and/or sweetening to taste.  (NB:  I note that the brand of soy
milk I have in my cupboard contains maltose syrup, vegetable oil
and fructose, among other ingredients.)

Printable version: soy-milk10.txt.