2 cups of dry soy beans will make approximately 1 gallon of soy milk. Adjust recipe if you wish to make less.
2 cups organic soy beans
Soak in double amount of water overnight (8-10 hours). Replacing water at least 1 time (2 preferable)
Drain and rinse beans. Grind beans (add ¾ c. beans to blender and 1¾ c. water at a time). Blend till it looks like oatmeal. Pour into large heavy pot…NOT ALUMINUM OR TEFLON. It is preferrable to use stainless steel, glass or enamel.
1/2 cup brown rice (optional…makes a creamier, better tasting milk)
1/3 piece of vanilla bean (optional…can use 1 ½ teas. vanilla extract when milk is finished)
Bring to a slow boil (stir constantly), then turn down heat. Simmer for 30-40 minutes. (I put a lid on and cook on low or simmer.) If heat is low enough you will not have to stir. If it still starts to scorch…you need to add more water. Try 1 cup at a time.
Pour through a strainer first to remove bulk of “sludge”, pressing sludge to get out milk. Line a colander with a thin cloth (several layers of cheese cloth works well) and set it up over a big bowl or another pot. Pour some of strained milk into colander. Let drain…then pick up ends of cloth bring together and twist to squeeze out milk. It helps to wear kitchen gloves since the milk is hot.
When strained. Season to taste with:
Olive oil (optional -approx. 1 tablespoon)
Be careful not to add too much water. It should be thick like cream (or paint) in consistency. Refrigerate, enjoy!