Eat Drink And Shrink

It's fun and extremely cost effective making naturally nutritious and healthy soymilk right at home in your own kitchen. Simply stated, this can be done in one of two ways. There is the traditional method that takes some time and effort, though real traditionalists prefer a more hands-on approach. And, there are the modern and easy to use soymilk makers that produce perfect soymilk in minutes. These fast and convenient appliances are now very popular with our rapidly growing health-minded society that has less time for kitchen tradition. Both methods are well worth the time and effort.
Making traditional homemade soymilk begins by soaking dry, organic soybeans in water and leaving them in the refrigerator over night. When ready the following day, the soaked beans will have increased three to four times in volume. In a blender, put one cup of beans and three and one half cups of water. Three cups of water is fine if you like your soymilk thicker. Blend this together for about two minutes, and then strain it slowly through a fine cheesecloth. This is done by placing a large cheesecloth over a deep cooking pot, and then pouring the soymilk into the cloth. After all of the soymilk had been poured into the cloth, pick up the four corners and squeeze or wring out all of the soymilk through the cloth, then simply discard the solids.

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This entire process is repeated three more times. At this point, there will be foam at the top of the strained soymilk that should be skimmed off. Then the straining process should be done again, two more times.
OK, now you have basic soymilk, though its not quite finished. Most people like to flavor their soymilk to their own tastes. It's at this point that almond or vanilla or other flavorings can be added. Your new batch of soymilk is then put on medium heat for about twenty minutes. Just before it comes to a boil, add about a half-cup of sugar, depending on your desired taste. Bring the soymilk to a boil and immediately reduce the heat and turn off.