Step 2: Preparation

Pour the soybeans and 2 of the 11 cups of water into one of the bowls (make sure there is enough room for the soybeans and 1 cups of water and the water covers the top of the beans). Soak the soybeans for at least 8 hours (if I have the time, I would even soak it overnight). Be sure to add more water if the water level falls below the level of the soybeans.
<p>Great recipe! Any advice on what to do with the remaining pulp?</p>
<p>When I make Sweet Almond milk (8 ounces Raw Soaked Almonds overnight, usually with 14 Apricot Kernels for an Amaretto Flavor+ 5 Cups Water) I squeeze out as much milk as I can get, then upend the juicing bag over a cookie sheet with sides that has a parchment baking sheet on it (aluminum foil is toxic). Breaking up the ball of ground nuts with a fork, or in this case soy beans, put them in a 350 Fahrenheit oven for about 20 minutes, then using a wide tonged fork, break up the clumps and stir the center grounds to the sides of the pan and try to bring the more toasted crumbs to the center of the pan, then return the pan to the oven, turning 180 degrees for even roasting, for another 10-20 minutes until dry. Let cool to room temperature and buzz in a food processor to make it fine particles. Use in baking just like soy flour. You could also dehydrate the pulp in an Excalibur dehydrator for raw meal, but beans of any kind have toxins in the skins; so you might as well lightly roast/toast the soy bean meal-it might mitigate the unpleasant taste often obtained with soy flour that is not pre-toasted. You've just made defatted soy meal. </p>
Excellent info, thanks!!
<p>what is cheese cloth?</p>
A very loosely woven cloth for straining liquids to make cheese; hence, the name.
<p>What a great instructable! Thank you!</p><p>I was surprised to see that you don't need to discard the soaking water of the beans. I always learned that beans (and nuts, seeds and brans) contain phytic acid, something you don't want to eat :-) Soaking releases (most of) the phytic acid, so you need to discard the soaking water. And soaking also cleans the beans, since they can't be washed to keep them from going moldy.</p><p>What is your idea? Is there a certain reason you keep the soaking water - is it necessary for the recipe to work?</p><p>Thanks so much!</p>
Thank you for asking about the water used to soak the bean. I was chatting with a friend who make commercial soya milk. Soaking the bean too long will turn it rancid. The water must not be used. The acid is unhealthy.
<p>Nomi Shannon, a well known raw foodist, states that there is a controversy regarding whether peas and beans should be eaten raw; however both peas and beans should be soaked 8 hours minimum. So, put your 1 Cup of Organic Soybeans in a 1 Quart Vitamix or K-Tech/Blendtec blender with 4 Cups Pure Water for 8-12 hours (overnight) and blend the soak water with the beans. The first batch will be thick and creamy. Strain and add the pulp back to the blender with 3 more cups of water and blend again, strain again; then return the remaining pulp (which is getting smaller and smaller) and add the remaining water, blend, strain and toast or dehydrate the soy pulp for baking later. You can freeze the pulp wet or dry, but I've found it saves time and effort to dry the pulp at the same time I'm boiling my fresh soy milk, then freeze the dried pulp in zip-lock bags (I use 1 and 2 gallon bags instead of having several Quart zip-lock bags cluttering up my freezer). Yes, you can freeze your soy milk in ice cube trays, then pop out the cubes and store them in zip-lock freezer bags to save space and have it handy whenever you need it.</p>
Love knowing I can use the soybean pulp instead of throwing it away or using it as compost. Thanks!
<p>Interesting, thanks! My soy beans have been soaking for 2 days now. Whoooops! I was planning to make the milk yesterday, but I didn't found (or better: made) time... How do you know the beans are rancid? You think I can still use them tomorrow evening?</p>
<p>Phytic Acid is IP6 Known as inositol hexaphosphate; you can buy IP6 as an alternative cancer treatment for 25-35 dollars per month, which protects the liver (unlike chemotherapy, which does overload the liver); in fact IP6 is the #1 protocol to reverse fatty liver disease (whether non-alcoholic or alcohol indused Fatty Liver Disease). Yes, we must soak soy beans overnight, then cook them. Getting free IP6 Inositol from the soak water is a bonus!!! Soaking properly hydrates the components, preventing gas. Phytic Acid on a daily basis reverses and heals distended Aberant Crypt Foci (ACF) in the colon, reversing colon cancer. IP6 is the #1 protocol for Prostate and Breast cancers. Amazing what beans have in store for us!!!<strong><br></strong></p>
<p>Hey B Takes a Bite,</p><p>Your post caught my eye as potentially optimistically profound in a midst of talk of toxicity. If you have the time, I would be interested in your sources so I have some primary source material to boost my confidence. Thank you for your time. </p>
Hey, ho! Making this again, only soaking the soybeans in the blender. One less pot to clean. Tomorrow, will make &quot;cream&quot; cheese!!
Thanks for posting this simple recipe. I Made It!, but didn't take photos. I made 1/2 batch as an experiment and it was so easy. Next time, I'm going to make a full batch and make &quot;cream cheese&quot;, adding lemon juice just after the soy milk has boiled, then, nutritional yeast before straining in cheesecloth. Yum!
<p>Thanks so much for this great post.Please, what size of cup of soybeans do i apply eleven cup of water to.Thank you.</p>
<p>one cup is about 250ml. It doesn't matter greatly. Just tune the quantity to your liking.</p>
<p>Does sugar have to be added to it? How much exactly will it affect the taste?</p>
<p>Great DIY. What's the shelf-life?</p>
<p>Do the soybeans have to be dry?</p>
thank you, but for clarity do I blend with soaked water
<p>No, do not blend with soaked water, as toxins could be inside. Use separate water just to be safe.</p>
<p>I only add honey and it tastes awesome. </p>
thanks so much but for clarity do I blend with soaked water?
Love this, thanks.
thanks just to confirm if I missed any of the steps
<p>Thanks for the simple recipe. I will try it.</p>
<p>hi! I just made this tonight and it had a very strong soy taste. Is that how it should be or should I boil it longer? I brought it to a boil and then timed 3 mins. then removed from the heat. I waited 10 mins then added 1/4 c sugar and 2 tsps vanilla.</p><p>I am nervous that perhaps I soaked the beans too long, all night and all day and perhaps the beans began to ferment. In the photo above, your soaked beans are in clear water. My bean water had some bubbles and slight foam, though there was no fermented smell. Help :/</p>
Hi can you make soy milk wothout soaking it
<p>You must soak ALL beans and PEAS for at least 8 hours, no quick way like some recipes that say you can soak for an hour, then boil for an hour (this is why people get intestinal disturbances at home, restaurants and with canned beans). Just think how many people think they are allergic to beans, when it is only the fact that the beans they have consumed in the past were 1- Not soaked 8 hours and 2- Not cooked long enough. Here's info on bean toxins that does not apply to soy beans, but addresses: &quot;This toxic agent is found in many species of beans, but it is in highest<br> concentration in red kidney beans (Phaseolus vulgaris). The unit of <br>toxin measure is the hemagglutinating unit (hau). Raw kidney beans <br>contain from 20,000 to 70,000 hau, while fully cooked beans contain from<br> 200 to 400 hau. White kidney beans, another variety of Phaseolus <br>vulgaris, contain about one-third the amount of toxin as the red <br>variety; broad beans (Vicia faba) contain 5 to 10% the amount that red <br>kidney beans contain. SOYBEANS: </p><p>For human consumption, soybeans must be cooked with &quot;wet&quot; heat to destroy the TRYPSIN INHIBITORS (SERINEPROTEASE INHIBITORS). Raw soybeans, including the immature green form, Edamame, are toxic to all. All beans must be cooked. Dried beans must be soaked 8 hours minimum, up to 12 hours.</p>
<p>After straining the milk in a nut milk/juicing mesh bag, I cut and scraped the seeds from a 5-6&quot; Fresh Vanilla Bean, mashing the clumps against the side of the pan to break them up and added the pod, too. I bake with soy and other nut milks, so don't want the sugar added at this time. Great recipe! Thank you.</p>
<p>thanks I learn how to make a delicious soya milk. Yummy Yummy.</p>
<p>can we make tea from soyamilk?</p>
<p>you need to make tea from tea. You can add soy milk to tea, if that is what you are asking....depends on your taste.</p>
These instructions are great! Is the sugar (or any sweetener) actually required? I'm on a diet where I can't have any kind of sugars or sweeteners.
<p>or try stevia. You can even grow your own and put the leaves in with the beans in the blender.</p>
<p>try xylitol :) chemically it is not a sugar ... (and it doesn't have calories) so I think you can use in any diet.</p>
<p>It is definitely not required, so it's up to you and your tastes. </p>
<p>Hi! This recipe looks great, but, because I've never done this before, do the soybeans that you use start out dried?</p>
<p>The solids that are left are called Okara. The Japanese have some interesting ways of utilizing the rather bland by-product. I use it in baking and as a soup thickener. Any left-overs are added to compost as a soil conditioner. Mulch with dried Okara.</p>
<p>This is great! Thanks for the info...</p>
<p>i make homemade soy milk and make money out of it....</p>
<p>thank you so much - this re-united our family</p>
nice i made it
<p>I used your process with chick peas cause I am very allergic to soy and it's not half bad as a nondairy milk</p>
<p>Thanks so much for this great post.Please, what size of cup of soybeans do i apply eleven cup of water to.Thank you.</p>

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