Soy Milk Recipe

No question that soy milk is an extremely beneficial component to any diet, especially for those who suffer from lactose intolerance. With increasing study about healthy benefits of soy milk, it is a one- two punch of great taste and nutritional goodness to add this delightful drink to our diets. You can use soy milk anytime you would normally use milk, from hot oatmeal to cereal or scrambled eggs, the recipes are endless. http://www.soymilkquick.com/soy-milk-recipes.php

In the old days, making soy milk at home was a long process and time-consuming, but we are not from the dinosaur age any more!!. Thanks to technology, you can buy a soy milk machine without breaking your bank and start making your soy milk at home with very little effort. The machine that I have used almost 4 years now is still working perfectly fine. One suggestion is to get your hands on a fresh crop of soybeans because the taste is much better than the soybeans that sell in an Asian grocery. I discovered Laura SoyBeans by accident, but I am so happy because the service is excellent, and the cost of their soybeans is not much higher than those sold in Asian grocery stores. You can follow the link here to go to their farm
http://www.laurasoybeans.com/category.asp?id=3

If you decide to buy the soy milk maker, the instructions are included, and the machine will do everything for you . However, you can follow my simple instruction to make your soy milk at home.

You will need:

A cooktop range
A 6 qt pot
A piece of cheese cloth
A strainer
A wooden spoon
A blender

The Ingredients:
1 Cup dried soybeans soaked 6 to 8 hours,
16 Cups of water

Directions:
1- Divide the soaked soybeans and the water equally into 3 parts.
2- Pour each part in blender and start griding it until fine.
3- Sieve the mixture through a cheese cloth and re-cover the soy milk. Try to squeeze as much milk from the grounded beans as possible.
4- Pour the soy milk into the pot and start cooking.
Heat the soy milk until it starts to boil , keep your eyes on the pot and do not let the soy milk boil over, (Trust me! you don't want to clean-up if the soy milk boils over) and continue simmering for about 20 minutes.
Voila!!! the soy milk is ready .
With this amount you will have more than half of gallon of soy milk. Homemade soy milk can be served hot or cold. However, soy milk should be refrigerated if it is not going to be entirely consumed in the same day.
I use this same recipe to make 1 lb of tofu.
The remaining soybean mixture after you extract the milk from it is called okara . If you used a soy milk machine, the okara can be used right away as an ingredient for bread making, feeding animals, or composting. Otherwise, you have to cook the okara before you want to use it.