This recipe is super simple, and although it takes a few more steps than an almond or cashew milk, the extra steps are very worth it. Homemade soy milk is high in protein, which makes it perfect for cooking and baking.
- ¼ cup dry organic soy beans
- 4 cups filtered water, divided
- high speed blender
- flour sack towel
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Soak your dry soy beans overnight in filtered water.
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Remove the skins from your soaked soy beans one-by one using the "pinch" method, or place your soaked beans in a large bowl of water, rub the beans together, and then skim the skins off the top.
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Add your skinned soybeans to a blender with 3 cups of filtered water. Blend for 1 minute.
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Line a large bowl with a flour sack towel that has been rinsed and rung out. Pour the blended soy beans and water into the towel. Add the remaining 1 cup of water to the blender, and use it to rinse out any remaining soy bits.
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Gather up the corners and any edges of the towel, and begin to twist the towel, from the top down, allowing the soy milk to filter out the bottom. Continue twisting until you can't seem to get any more liquid out.
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Pour the milk into a pot and turn to a medium heat. Watch the pot, stirring occasionally, until it begins to simmer. If it looks like it's about to boil over, immediately pull it off the heat. Once it has reached a simmer, turn the temperature to low, and allow the milk to lightly simmer for about 20 minutes. Keep on eye on it, and stir it every couple of minutes.
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Allow the milk to cool on the stove top until it can be safely poured into a seal-able container. Refrigerate until ready to use.
I'm not kidding when I say to watch the pot, at least until it initially comes to a simmer. It WILL boil over and that's not a fun mess to clean up. You can give it a bit more space after it has started simmering, but trust me, watch it until it does.