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>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>Hi! This recipe looks great, but, because I've never done this before, do the soybeans that you use start out dried?</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>Great recipe! Any advice on what to do with the remaining pulp?</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>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>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>
<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>
Hi thanks soo much... What should I do with the left over soya bean mixture?
THANKYOU! Can soymilk be frozen?<br> Also, I bought 2 soymilk machines (use 1 as a powerful juicer) for UNDER $10 each! Salvation Army thrift store (articles are donated) and proceeds go to charity. (A new one is expensive! One was never used -probably a gift; the other maybe once or twice !) *bread machines too- I use mine to make the dough...then cook it in the oven - which I HIGHLY RECOMMEND for &quot;real&quot; bread. I always make my own now - it's that easy!<br> (and beer) NOW I will add soymilk to that list.<br> Thank you again. Things often appear daunting until you understand them. You did a great job in the teaching of this process!
<p>can we make tea from soyamilk?</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>
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>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>Thanks for the recipe, it is useful to learn English.</p>
<p>I have a Kitchen Aid mixer. After soaking the beans, I drain and rinse them and then put them into the mixer with a quart of water, then run the mixer with the flat beater. This does a good job of removing the bean hulls (gets maybe 80 percent of them, maybe more if I let it run longer).</p>
Hi <br>I just made the milk but was wondering if it is ok to eat the soy paste? Any opinions?<br>Thanks
<p>OK. I just made a batch of soymilk. I am using an Omega juicer, which does a great job of squeezing the soymilk out of the mean paste, leaving a fairly dry pile of soybean flakes behind. The milk is also good, and free of discernible particles.</p><p>I decided to use the dry soybean flakes (too dry to really describe as a &quot;paste&quot;) to make a toasted soy flour product called &quot;kinako&quot;. This is often found as a coating over daifuku mochi, and is generally sweetened. It has a nice toasty aroma.</p><p>I simply dry- toasted the soy in a hot cast iron pan. I stirred until the water evaporated off, then continued to stir to keep the soy flakes separated. I also added a bit of salt and sugar. When the soy became brown and had a toasty smell, I poured it into a bowl to cool. It tastes pretty good, and may make a good topping for muffins or something.</p>
<p>I have seen other recipes that recommend using the paste to augment other foods. One says to make some kind of Korean bean pancake thing with it. I am sure there are other uses.</p>
<p>I like the simplicity of this method! A couple of recommendations I have seen elsewhere that could enhance this process include:<br><br>- rub the soaked beans to loosen the hulls</p><p>- replace the liquid remaining after soaking with fresh water after rinsing away any loose hulls</p><p>- Microwave the soaked beans for 2 minutes to destroy the enzyme that inhibits nutrient absorption</p><p>- When cooking, use a pot at least twice the volume of the milk and skim the top inch of the pot with shortening, to reduce the chance the foam will boiling over onto your stove.</p>
<p>I made this and it's great. I hate buying store products that are often laced with sugar, preservatives and oil. I made mine sugar free and use it with smoothies and make porridge with it. Thanks again.</p>
<p>Thanks for this. I haven't tried your recipe yet, but it sounds good. The reason I'm writing, though, is to remind people that soy milk can boil over really quickly, so you need to pay close attention at this step if you don't want a mess!</p>
<p>how long does this last in the fridge </p>
<p>Could you use canned soybeans?</p>
<p>How long can it stay,could it be up to 30 days</p>
<p>no only keep it for 2 to 3 days but trust me we drink it so fast that our house can barely keep up with the demand. In our fridge is a mason jar of almonds soaking and a jar of almond milk being consumed. we add 1/4 cup organic sugar and 2 teaspoons of vanilla and blend one more time before storage.</p>
<p>it is so easy after reading. Thank you ...</p>
<p>thanks for this!</p><p>What kind of soy beans you're using? it seems that the ones I use look different. Whiter and smaller I think. Are you using the green soy beans?</p>
i made this and was thrilled , but the soya milk is no good in coffee, even if put in before the hot water, it curdles and forms a curd, any ideas? would this recipe be better as a smoothie ? i really want to move from dairy to soya because of animal abuse.
<p>try homogenizing it with some coconut oil(refined). To do so, put the milk into the blender and slowly drizzle the oil in. Taste here and there for consistency but for a coffee creamer, a good start is around 1/2 a cup or so. This is especially good if you add the sweetener to the milk and a little bit of vanilla. With that, you have a nice vanilla flavored creamer for your coffee. Add a little cinnamon and it changes the whole game. Not into vanilla, use some cocoa powder or hazlenut extract. I hope this helped!</p>
When you bake with this do you use the same amount you would use of cowmilk?
<p>yup! soymilk is the standard over almond milk and the likes because it is able to sub out the same. It also curdles like regular milk, so if you need a quick buttermilk, add some lemon juice and you're set! </p><p>If you want to thicken it a bit, get some organic refined coconut oil and add a fat content. Each quart, maybe a 1/4 to a 1/2 cup of the oil. When doing it, keep the milk in the blender and slowly add the oil until it is incorporated. You can add more to make it thicker. It's just like the fat content in dairy milk! I think soymilk is somewhere around skim and 2% fat content. </p>
I think so...I haven't done that before, but I've heard the proportions are the same. If you want whole milk, maybe add some butter but other than that, go for it!
Thank you for sharing the procedures. Do we need to wash the soy beans first before soaking it? Some of the beans float, are these okey to include?
<p>You can definitely do an initial rinse, but no intense washing is necessary. And floating beans are fine!</p>
<p>Thanks for the information! I have just some questions. How many days will it take before it spoils? And how to prolong? Thanks again and GOD BLESS!!</p>
<p>I would probably say that it's the safest to consume it within a week. However, definitely complete the boiling step while you're making the batch and also refrigerate it. Thanks for the nice comment!</p>
<p>i made it with no sugar added</p>
Does the &quot;boil&quot; step have to be followed? Doesn't this destroy some of the natural enzymes?
I am not sure if it destroys natural enzymes, but it is much safer to boil the soy milk. Consuming raw soy milk can be dangerous because of possible dangerous bacteria.
There are certain enzymes in raw soymilk that reduce your body's abbility to digest the milk (trypsin inhibitors, if you care).
<p>By that same logic, one should avoid lima beans as they contain trypsin inhibitors as well.</p>

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