Rinse 2 1/2 cups of soybeans. Soak overnight (8-10 hours) in 5 cups of cold water.
Combine in a blender 1 cup of soaked soybeans and 2 1/2 cups of warm water. Blend for about one minute. Pour contents into heavy pot. Repeat until all beans have been blended.
Bring to a boil over medium heat. Turn down immediately then simmer for 20 minutes. Strain the soy milk through a cloth lined colander, squeezing as much liquid as you can out of the pulp. (BTW, the pulp is good on sandwiches or in roasts.) Open the cloth and stir in 2 cups of boiling water to rinse through any remaining milk.
Now, if you want, you can put this stuff in jars and use it as soy milk. I did for half of mine. It was okay, but I think commercial soy milk tastes better. Anyway, if you want to make tofu, there are more steps:
While the milk is still hot, prepare the solidifier. I used a couple of tablespoons of lemon juice, and it tasted very nice. You can also use salt or vinegar. Start stirring the soy milk in a circular motion, and add half the solidifier.
Sprinkle a small amount of the remaining solidifier over the top of the milk, and immediately cover with a well-fitting lid. Let the soy milk stand undisturbed for 5 minutes. If it is still looking milky, poke at the top layer and add the rest of the solidifier gently (don't break up the curds). Cover with a lid and leave to stand for a few more minutes.
Poke holes in a cylindrical plastic container lined with cheesecloth. Put curds and whey into the container. Place a tight-fitting plate over it and put something heavy on it to weigh it down. Let it sit for 30 minutes in the sink to drain. Cover wi th cold water and refrigerate.---------- Around 1978 sometimes, my dad used to make my sister and I produce about 2 gallons of this every week! We were a big family... Soy beans Water Cheese Cloth Soak beans overnight. Rinse them a couple of times the next day and place 1 1/2 cups of beans into a blender. Add about 4 cups of water. If using a smaller blender or if milk is too watered down, reduce to 3 or 3 1/2 cups of water. Blend to a smooth mixture. This shouldn't take more than 1 minute. Pour mixture through cheese cloth and squeeze liquid to a pot. Do this until all beans are gone. Bring the soy milk to a soft boil and reduce to a very low simmer for 30 minutes. Do not let it burn, else you'll ruin the whole pot. Ladle off the foams on top. Stir once in a while so the bottom doesn't burn. Let cool before serving. You can add sugar to taste. But, unsweetened soy milk lasts longer. Suggestions: 1) You can add vanilla along with the sugar. 2) Heat up ginger, some water and sugar for a ginger flavored caramel to add to the milk. ~~~ ----------- Making Soy Milk --------------- (based on directions from Louise Hagler's _Tofu Cookery_) Equipment - 2 large pots - stockpot size (big enough to hold the volume of milk you want to make, with some room to spare - I use 1.5 - 2 gal.) Muslin straining cloth (cheesecloth will do, but muslin is reusable and works better) A large collander or strainer A blender or food-processor A heatproof (Pyrex, etc.) measuring cup Ingredients - soy beans, soaked overnight in lots of water if dry (I forgot to mention that in my previous posts) water Procedure - * Measure your soaked soybeans to see how many cups you have. In one stockpot, put 3 cups of water for every cup of soaked soybeans you intend to use. Bring to a boil. * Meanwhile, put the soaked soybeans, two cups at a time, into the blender and process until ground into a coarse paste (not too fine, though - it only takes a few seconds in my food processor) * Stir the soybean paste into the boiling water when it reaches full boil. Reduce heat and simmer for 15-20 minutes. Keep a cup of cold water handy and keep an eye on the boil - in the first few minutes it has a tendency to foam up - if it does, dowse it with some of the cold water to calm it down. You can also skim off some of the foam, but be careful not to take out too much soy pulp with it. * Line the collander or strainer with the muslin or several layers of cheesecloth and place it over the second, empty (and clean) stockpot. Remove the soy mixture from the heat. Using a heatproof (Pyrex, etc.) measuring cup, scoop the soy mixture into the collander, slowly, so it doesn't overflow. * The second stockpot contains your finished soy milk. Pour it into a closable container and refridgerate it when it reaches room temperature. You may optionally sweeten it to taste (which makes it more like cow's milk) by adding a small amount of honey or brown rice syrup (works best, IMHO). You can also add vanilla if you like. I generally don't sweeten at bottling time, because you can always add it when you use it, and it keeps longer unsweetened. That's it! It's very simple - I've gotten so I can make up a batch while talking on the phone, etc.