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

THE BOOK OF TOFU" 1975
		Typed by Dorothy Hair 6/94 ---------------------------
1 1/2	c	Soybeans, dry; washed and drained 3 times, soaked in 4 to
12	c	Water (hot)

This delicious soymilk contains about 3.7 percent protein (vs 3.3 for dairy milk) and takes only 20 minutes to prepare. Using store bought soybeans it will cost roughly less than one third the price of dairy milk. The "boiling water-grind" technique, developed at Cornell University, is quicker and easier than traditional methods, and it inactivates the soy enzyme lipoxygenase yielding soymilk with a flavor more like that of dairy milk. The necessary utensils are found in any typical kitchen. A stainless steel or glass blender is ideal. If using a plastic blender bowl that will not standing boiling water, or a food mill or juicer, see the first Variation below. To make silken tofu or yuba, use the rich soymilk described in the second variation. Note: do NOT use soybeans that are more than one year old: they yield a starchy thick milk that clogs the pressing sack.

Step 1. Run 12 cups water (preferably hot) into a large teapot or kettle and bring to a boil. Place a deep, 6-to-8 quart pot in sink, set a large colander in mouth of pot, and line colander with a moistened pressing sack 15 inches wide and 15 inches deep made of coarse-weave linen ( with the mesh big enough to poke a pin through) or a coarse-weave 2 foot-square dishcloth. Divide soaked beans into three equal portions (about 1 1/3 cups each).

Step 2. Preheat a glass, stainless steel, or heatproof plastic blender bowl by slowly pouring in 2 to 3 cups boiling water. Allow water to stand for 1 minute, than discard. In the blender combine one portion of beans with 2 cups boiling water (from teapot) and puree at high speed for 1 minute, or until very smooth. Pour puree into sack in colander. Puree remaining portions of beans with 2 cups water each and pour into sack. Rinse out blender with 1/4 cup boiling water to retrieve any puree, and pour into sack.

Step 3. Twist mouth of sack closed. Using a glass jar or potato masher, press sack repeatedly against bottom of colander to extract as much soymilk as possible. Shake solids (okara) into one corner of sack, twist further closed and press again. Open mouth of sack wide in colander, stir okara briefly, then pour 2 1/2 cups boiling water over okara. Stir again. Twist sack closed and press repeatedly with jar. Transfer pot containing soymilk to stove. Reserve okara for use in cooking. (Or, to get 1/2 cup more soymilk, open sack wide, allow okara to cool for 5 minutes, then twist closed sack and use your hands to squeeze out remaining soymilk.)

Step 4. Bring soymilk to a boil over medium-high heat, stirring bottom of cooking pot constantly with a wooden spatula or spoon to prevent sticking. When foam suddenly rises in pot ( or milk comes to a boil) reduce heat to medium and simmer for about 7 minutes. Remove pot from burner. Or heat for 30 minutes in a covered double boiler or in a covered saucepan set in a pot of boiling water.)

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