Making Soy Milk
This post is in response to a reader who wrote me to ask if I made my own soy milk. Yes, I do sometimes. It's very cost-effective and besides, I'm a sucker for kitchen appliances. 
It's quite easy if you have a decent soy milk maker (which can also be used for other non-dairy milks, like almond, hemp, oat etc.) Here's an overview of the process in case you're wondering if you'd like to take the plunge.
First you soak soy beans overnight in water.
Here's what my soy milk maker looks like before it's all assembled and ready to go:
After the machine is assembled, I add the soaked soy beans through the opening at the top, then add filtered water the same way.
I turn the machine on and it first grinds the beans,
Then boils the milk for about 10-15 minutes, which infuses the soy into the water.
The foam settles and the soy milk is ready. I pour it into a clean pitcher and refrigerate.
I save the ground soy beans (called Okara) for use in bean burgers or un-meatloaf type dishes.
It can be frozen for later use.
It's quite easy if you have a decent soy milk maker (which can also be used for other non-dairy milks, like almond, hemp, oat etc.) Here's an overview of the process in case you're wondering if you'd like to take the plunge.
First you soak soy beans overnight in water.
Here's what my soy milk maker looks like before it's all assembled and ready to go:
After the machine is assembled, I add the soaked soy beans through the opening at the top, then add filtered water the same way.
I turn the machine on and it first grinds the beans,
Then boils the milk for about 10-15 minutes, which infuses the soy into the water.
The foam settles and the soy milk is ready. I pour it into a clean pitcher and refrigerate.
I save the ground soy beans (called Okara) for use in bean burgers or un-meatloaf type dishes.
It can be frozen for later use.
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