Title: Soymilk, Homemade (From Whole Soybeans) #2/2
Categories: Blank Vegetarian
Yield: 7 1/2 cups

THE BOOK OF TOFU" 1975
		Typed by Dorothy Hair 6/94
HONEY-VANILLA SOYMILK
2 1/2	tb	Honey (to 4 tb)
1/4	ts	Vanilla
	pn	Salt
RICH & CREAMY SOYMILK--------------------------- to any of the flavorings above or below, add:
2	tb	Oil, Vegetable puree at high speed until well dispersed
1/4	ts	Granular Lecithin if extra thickness is desired
CAROB HONEY SOYMILK
4	tb	Honey or natural sugar
	pn	Salt
1/4	ts	Vanilla extract After milk has cooled, whip in
2 1/2	ts	Carob (or cocoa) powder which has been creamed with a litt
MALT MOCHA OR COFFEE SOYMILK------------------------ add to Honey Vanilla soymilk:
2	tb	Malt granular or
2	tb	Mocha or
2	tb	Coffee
SESAME OR CALCIUM-RICH--------------------------- add to Honey Vanilla soymilk:
5	tb	Sesame Butter (to 8 tb) or cool milk and add
1	ts	Calcium Lactate
ORANGE SOYMILK
1 1/4	c	Orange juice into cold soymilk
OTHER FLAVORINGS TO TRY
		Strawberry
		Ginger root; grated
		Cinnamon and anise
		Nut Butters
		Egg yolk
		Egg, whole
		Butter
		Coconut

Step 5. If desired, add to the 7 1/2 cups soymilk one of the popular flavoring combinations. (listed with our favorites first)

Step 6. Soymilk may now be served hot. Or for a richer, creamier consistency, a deeper sweetness, and a flavor more like that of dairy milk, chill by covering and setting pot in circulating cold water for 10 to 15 minutes. This quick cooling increases shelf life. Pour soymilk into clean (or sterilized) bottles and cover tightly. Refrigerated, it will keep for 3 to 6 days; if from it will keep indefinitely.

VARIATIONS: Non- boiling Water Grind: If using a plastic blender that will not stand boiling water, substitute hottest tap water when pureeing, but mix okara with boiling water. If using a food mill or juice, grind beans without water, mix ground beans with 6 cups of boiling water and allow to stand for 2 to 3 minutes.Rinse out mill or juicer with 1/4 cup boiling water, then transfer puree to pressing sack and proceed from step 3.

Rich Homemade Soymilk (makes 3 1/4 cups): Soak only 1 cup dry soybeans. Drain, divide into 2 equal portions, and puree each portion with 1 3/4 cups boiling water. Rinse blender with 1/4 cup boiling water, extract soymilk in pressing sack, then sprinkle okara with 1/2 cup boiling water and re-press. Use to make silken tofu, soft tofu, or yuba. Or, use in cooking like cream.

High-yielding Soymilk: In Step 3, rinse okara with 3 1/2 to 4 1/2 boiling water. Yields 8 1/2 to 9 1/2 cups thinner (but still good) soymilk.

"The Book of Tofu Food for Mankind" by William Shurtleff & Akiko Aoyagi , 1975, First Ballantine Books ISBN 0-345-27809-7

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