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Soymilk Made From Soybeans

This is a recipe from soymilk provided by Karl Weingartner at the University of Illinois.

Ingredients:

1 cup soybeans
1/2 tsp and 1/8 tsp baking soda
2 oz (60 grams) sugar (quantity of sugar added varies according to taste)
pinch (2 grams) salt

Use clean, good quality soybeans that are free from dirt. Remove cracked, damaged, and discolored soybeans.

Bring 4 cups water to a vigorous boil and add 1/2 tsp baking soda.

Drop 1 cup soybeans directly into the rapidly boiling water and blanch for 5 minutes.

Drain and rinse with hot water.

Drop the rinsed soybeans directly into 4 cups of vigorously boiling water containing 1/8 tsp baking soda and blanch for 5 minutes.

Drain and rinse with hot water.

Grind the blanched soybeans with 7 cups very hot water (near boiling) for 3 minutes using a blender set at high speed.

Filter the soymilk by pouring it through cheese cloth. After the soy slurry in the cheese cloth has cooled to a safe temperature, to avoid buring, hand squeeze the cheese cloth to extract as much of the soymilk as possible.

Add salt and sugar. Flavors (vanilla, chocolate, others) may be added according to preference. Simmer (cook near boiling) for 20 minutes. Stir frequently to avoid burning.

Serve hot or cold.

Refrigerate remainder, if possible, or consume by the end of the day. This will make about 6 cups of soymilk.

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Indiana Soybean Development Council
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