loading

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>Thanks for the tutorial! Is there anything you have made with the leftover soy pulp? </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>
<p>A strong soy taste is fine. In fact, that's how Asians like it. But most Westerners don't like it and prefer it to taste more milk-like so manufacturers have found ways to lessen the soy taste, often with the use of additives. If your beans were under water, it's unlikely to have fermented overnight. Refrigerate if you're worried about spoilage. Also, boil for at least 10 mins at 212F to deactivate the phytohaemagglutinin, a toxin present in most beans. The 2-3 in this recipe is too short. The 10 mins won't affect the taste, but it does make the soymilk safe to drink.</p>
<p>Do the soybeans have to be dry?</p>
thank you, but for clarity do I blend with soaked water
<p>No, discard the water. It contains phytohaemagglutinin from the beans, which can cause gastrointestinal problems. And boil for 10 mins at 212F to deactivate any phytohaemagglutinin that's left. The 2-3 mins in this recipe is not enough.</p>
<p>No, do not blend with soaked water, as toxins could be inside. Use separate water just to be safe.</p>
<p>Does sugar have to be added to it? How much exactly will it affect the taste?</p>
<p>You should make it without the sugar then add sugar (or other sweetener/flavoring) as needed right before drinking. That way, you can tell if you need sugar, and how much sugar, to meet your taste.</p>
<p>No, sugar isn't necessary but it makes it taste better and more milk-like. Animal milk has lactose, which is a natural sugar. Adding sucrose (table sugar) simulates the lactose. But you can add any sweetener, including non-nutritive ones like sucralose (i.e. Splenda), if you're diabetic or counting calories. Or don't sweeten at all. You can buy unsweetened soymilk. I personally don't like the taste of soybean particles suspended in water so I need it sweetened. Sometimes, I mix half unsweetened soymilk with fruit juice for a smoothie kind of drink (without the thickness).</p>
<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>
<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>
<p>Your skepticism is correct, and the request for primary sources is exactly what I encourage patients and students to do. Phytic acid (IP-6 Inositol Hexaphosphate) has not been proven to help cancer in humans. Some studies show that it MAY have an effect on cancer cells in vitro (aka test tube) but that's a far cry from being an effective treatment. In fact, the FDA has officially listed it as a &quot;fake cancer cure consumers should avoid.&quot; Please see my above reply for more details.</p><p>http://www.fda.gov/Drugs/GuidanceComplianceRegulatoryInformation/EnforcementActivitiesbyFDA/ucm171057.htm</p>
<p>I think you've confused phytic acid with phytohaemagglutinin. Phytic acid is not generally considered a toxin. At worst, it binds onto certain nutrients, like iron, reducing its absorption into the body. That's why vegetarians often need to take supplements. Far from toxic, many even consider phytic acid beneficial because it has been shown to prevent cardiovascular disease, cancer and diabetes. On the other hand, phytohaemagglutinin is a toxin that can cause illness by destroying the intestinal lining. This results in extreme nausea, severe vomiting and diarrhea. Phytohaemagglutinin is highest in kidney beans, but is present in most beans, including soybeans.<br><br>You are correct that discarding the soaking water is a good idea. In fact, changing the water several times is advisable for kidney beans. You should then boil the beans at 212F for at least 10mins to deactivate the phytohaemagglutinin that's left. The 2-3 mins in this recipe is not enough although soybeans contain a lot less phytohaemagglutinin than kidney beans. Interestingly, low temperature cooking, such as that in a slow cooker (which generally won't go above 180F), can actually INCREASE the level of phytohaemagglutinin up to 5x! So make sure to soak and boil the phytohaemagglutinin out of kidney beans before using a slow cooker, i.e. for chili.</p><p><a href="http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm" rel="nofollow">http://www.fda.gov/Food/FoodborneIllnessContaminan...</a></p>
<p>I wish you would stop spreading false medical information without documentation. First you claimed that aluminum foil is toxic, then you encouraged the consumption of apricot kernels (which is toxic), and now this. IP-6 Inositol Hexaphosphate is officially listed by the FDA as a &quot;fake cancer cure consumers should avoid.&quot; No reputable peer-reviewed study has shown any positive effects on cancer in humans. At most, it MAY reduce the side effects of chemotherapy.</p><p>http://www.fda.gov/Drugs/GuidanceComplianceRegulatoryInformation/EnforcementActivitiesbyFDA/ucm171057.htm</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>what is cheese cloth?</p>
<p>It's just a mesh that lets liquid through but holds back solids. It's used like a strainer but because it's cloth, you can squeeze the contents to get out as much liquid as possible. You can technically use any clean thin cloth to do this.</p>
A very loosely woven cloth for straining liquids to make cheese; hence, the name.
<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>
<p>No, aluminum foil is not toxic. It's been in use for over 100 years and no longitudinal epidemiological study shows any increase in morbidity or mortality. If you disagree, give some peer-reviewed studies showing otherwise. I'm a medical researcher and have yet to see any.</p><p>On the other hand, apricot kernels are toxic. It has amygdalin, leading to possible cyanide poisoning, which can be lethal.</p><p>&quot;A 41-year-old woman ingested apricot kernels purchased at a health food <br>store and became weak and dyspneic within 20 minutes. The patient was <br>comatose and hypothermic on presentation but responded promptly to <br>antidotal therapy for cyanide poisoning...&quot;</p><p>Suchard JR, Wallace KL, Gerkin RD (December 1998). &quot;Acute cyanide toxicity caused by apricot kernel ingestion&quot;. <em>Ann Emerg Med</em> <strong>32</strong> (6): 742&ndash;4</p>
Excellent info, thanks!!
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>Seriously????????</p>
<p>one cup is about 250ml. It doesn't matter greatly. Just tune the quantity to your liking.</p>
<p>Great DIY. What's the shelf-life?</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>
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>yes..</p>

About This Instructable

981,989views

156favorites

License:

Bio: I'm just your ordinary next door neighbor who just so happens to spend free time at the golf course, in her kitchen, traveling around ... More »
More by jen7714:How to Make Almond Butter Monkey Bread  How to Make Chinese Egg Tarts How to Make Mini French Crullers 
Add instructable to: