Save the soybean pulp from this recipe (shown in picture and called ‘okara). It can be used in soy burgers, breads, and many recipes.
Makes 1/2 gallon of soy milk.
- 2 c soy beans
- water to cover
- 3 quarts fresh water
- 1/8 tsp vegetable oil
- Sort beans and check for pebbles. Rinse very well.
- Soak soybeans overnight in water to cover by 2 inches. In morning, drain beans completely.
- Place beans in food processor or blender and pulverize until ground up well.
- Prepare a fine sieve by lining it with cheese cloth and placing it over a 2 quart or larger heat-proof pitcher or pot.
- In a tall, 8-quart or larger pot, boil the 3 quarts fresh water and add the pulverized beans.
- On medium heat, stir constantly with wooden spoon until boiling again.
- Add oil and continue to stir, scraping bottom of pot to prevent scorching or boil-over. Boil 7 minutes.
- Strain in the prepared sieve, pressing milk from soy meal (‘okara’). Reserve okara for future use. Cool soy milk before use. If skin forms on top, remove with spoon. Keep chilled.