|Making your own soy milk takes a little time, but it’s very easy, it will last for a week in the refrigerator, and you don’t need to worry about any additives.|
|Time||5 to 30 minutes (plus overnight soaking)|
|Directions||Place the soybeans and 3 c water in bowl, and leave to soak overnight. Drain and rinse beans.
There are three different ways to make soy milk, all of which taste a bit different, so experiment to see what you like best.
Line the colander with muslin and place over bowl. Pour soy milk purée through muslin into bowl, then squeeze the muslin to release remaining liquid. The grainy paste that you strain out is called okara and is full of fiber.
Season the milk as desired and chill.
|Notes||Since there are no additives, this does not taste exactly like commercial soy milk. If you want to drink it, experiment with additions like sugar, brown rice syrup, salt, vanilla, and a dash of mild vegetable oil to improve the flavor. For baking, however, you can use it to replace dairy milk as is.|
|Key to abbreviations and conversions|