DIY: Soy Milk

Soy milk (sometimes called soya milk) is a well known product that has been used for centuries by Asian cultures thanks to the soy bean. Soy milk has made its way into vegan and vegetarian meals as a healthy substitute to cow's milk. People who cannot drink cow's milk because they suffer from lactose intolerance can also drink Soy milk. Soy milk contains the same proportional amount of protein as cow's milk as well as let fat and carbs. (Source: www.wikipedia.com) However, it can be very expensive. You can make your own and do not have to purchase the expensive machines that can make soy milk in a half hour (although they can be a good investment if you plan on making soy milk on a regular basis. You can find such machines online at such places like http://www.soymilkmaker.com/index.html).

The following recipe is courtesy of The Happy Juicer (www.happyjuicer.com/dairy-free/how-to-make-soy-milk.aspx). It is easy to understand, easy to make and easy to drink. It should be noted that soy milk has a "beany" taste if it is not flavored, but that can be easily remedied by adding flavorings (such as vanilla) and sweeteners (such as one to two tablespoons of sugar, honey or maple syrup to taste).

To make soy milk you will need: a) ½ cup dried soy beans; b) 1 quart water; c) large pot; d) blender; e) cheesecloth; and f) storage jar.

To make: 1) Rinse beans, making sure that all foreign debris is removed; 2) Place beans in large container and cover with enough water to just cover. Let set overnight; 3) The next day, drain and rinse the beans; 4) Grind beans in blender with just enough water to cover and blend until a slurry is formed; 5) Put bean slurry into pot and add one quart of water. Stir to combine [Note, if you wish to sweeten or flavor the soy milk, this will be the time to add the ingredients such as vanilla, cane sugar or honey]; 6) Bring to boil stirring constantly; 7) Reduce heat to a simmer and continue to cook for fifteen to twenty minutes, again continuing to stir constantly; 8) strain through cheese cloth and store in storage jar. This product will last in the refrigerator for up to three days and makes one quart of soy milk.

If you want to make chocolate soy milk, only add cocoa powder (one to two tablespoons) along with one tablespoon of cornstarch when you are ready to cook the slurry. It should be noted that chocolate soy milk will be thicker than plain or flavored soy milk.