Soymilk has been enjoyed in the east for thousands of years. The fist document of its usage is a mural engraved in stone depicting its production in a culinary scene. There have been references made in a diary by the Shinto priest Nakaomi, and in cooking books dating back to 1782. This exotic nectar has now captured the west and graces restaurants, stores, and kitchens throughout America. I was surprised to see how easy it is to make it yourself, and gladly took on the challenge. This way I could cut out all the sugar, oils, and emulsifiers, and just enjoy it in its purist form. Here is the recipe:
1 lb of organic soy beans
1 gallon (16 cups) of filtered water.
1. Soak the soybeans for 10-16 hours
2. Knead the beans and flush with water to remove the hulls. This will make the extraction process more efficient and removes some of the phytic acid.
3. Heat the soybeans in a pan to remove the “beanie flavor” (Optional)
4. Put the beans and water in batches into the blender. Filter out the bean puree from the liquid with a sieve or cheese cloth. (The left over bean puree is called okra. The okra can be used in recipes to make bread, croquettes, etc)
5. Bring the liquid to a boil, and boil for 5-10 minutes. When it has cooled, it is ready and can be kept in the fridge for up to 3 days. (I like to put in a pinch of salt and 2 tbs. of agave nectar to flavor.)
Enjoy the soy milk by itself, in a smoothie, with cereal, or as traditional Chinese breakfast, Dou Jiang which can be either salty or sweet, and is served with bread