the joy of soy (milk)

I decided to temporarily go dairy-free about 3 months ago.  That would explain why my pantry currently houses hazelnut milk, almond milk, and soy milk.  The hazelnut milk I purchased is my favorite because it is roasted and creamy compared to the other nut milks.  I'm not a big fan of commercial almond or soy milk as they tend to be one dimensional, diluted, and have an unpleasant raw taste.  I figure now is a good a time as any to dust off that old knowledge of soy milk making.  I would guess that hazelnut and almond milk are made in a similar fashion.  Aside from cooking the soy milk on the stove instead of of steaming it, this is how my mom taught me to make soy milk.

Mmm...fresh soy milk!

Grass Jelly

Soy milk with Grass Jelly

Homemade Soy Milk
Yields:  Approximately 2 1/2 gallons

2 lbs dried soybeans
2 1/2 gallons or more of cold water
3 or more cups of sugar
a large strainer
a large muslin bag
a wooden spoon
2 large stock pots that will hold over a gallon of liquid

1.  Rinse your soybeans two to three times in cold water.  Add enough water to allow the beans to expand over twice their size.  Allow to soak for at least 8 hours or overnight.
2.  The next day, rinse beans and drain off all the water.
3.  Fill blender bowl with 2 cups of the soybeans.  Add water to about the 4 or 5 cup fill line and blend for 1-2 minutes on high or until your beans are a fine grind.
4.  Over a large stock pot, line your strainer with the muslin bag.  Pour raw soy milk into your clean muslin bag, twisting and squeezing to get all the soy milk out.  Dump out the grind.  Repeat until all the beans have been pulverized.
5.  Heat raw soy milk in stock pots over medium heat until it is cooked, about 1 hour.  Stir occasionally.  Do not allow the soy milk to boil since it could burn.  Add sugar to taste.  You can skim off the stuff on top or re-strain the liquid through your muslin bag if you are concerned about aesthetics.  Once cooled pour into containers and refrigerate.

I remember drinking soymilk with grass jelly as a child.  Grass jelly is similar to the canned jellied cranberry sauce, but black in color.  To me, it has a slightly bitter taste, reminiscent to rooibos tea.  Try to drink it quickly if you use grass jelly or your soymilk will turn an unappetizing gray color. 

Notes:
I think the creamier soy milk tastes so much better, so keep in mind that you can always use less water to make your soy milk.  Use your sense of smell to determine when the soy milk is done.  Soy milk has a raw nut smell at the beginning which is replaced with a different earthier smell as it is heated/cooked.