- 1⅓kg (3lbs) Soybeans, dry
- 4g (½T) Kosher Salt
- Water to boil
- 2¼-3L (9-12 cups) Cold Filtered Water
- 25-50g (2-4T) Granulated Sugar, optional
- In a large bowl, wash and drain the soybeans 2-3 times, and refill the bowl with fresh water. Set aside for 6-8 hours or overnight.
- Once the soybeans have re-hydrated, pour the beans and water into a large pot, and bring the pot to a boil, covered. Lower the flame, and keep the soybeans on a steady simmer for 10 minutes.
- Drain and rinse with cold water, reserving about 3 cups of the cooked water for blending.
- Scoop about 3 cups of the cooked soybeans into a food processor with a blade attachment. Pour a cup of the reserved water into the processor bowl and blend the beans.
- Using layers of cheesecloth, squeeze the liquid from the ground beans into a collection bowl. Pour 2 cups of the cold filtered water through the cheesecloth, and wring the beans once again. When the liquid has passed through, keep the squeezed ground beans in a separate bowl. This is your soy pulp!
- Repeat the steps of blending and passing water through the soybeans, the liquid measurement totaling 8-9 cups (e.g. 3 cups of cooked soybeans + 1 cup of cooked bean liquid + 2 cups of cold filtered water = roughly 3 cups of soy milk; repeat 2 more times, totaling about 8-9 cups of soy milk and left over soy pulp).
- Pour all of the soy milk into a pot, add the desired amount of sugar, and bring the contents to a boil. Once it starts boiling, turn off the flame, cool, bottle the milk, and refrigerate.
- Enjoy your soy milk with a bowl of cereal or a cup of coffee!
- I rinse the beans a bit to get rid of any unwanted dust or dirt.
- Placing the soybeans in a large bowl helps in hydration; these beans will expand to about 2 to 3 times the size of a dry bean, so plenty of space and water is necessary.
- Remember to keep the soybeans covered while cooking, especially in the first couple minutes of simmering. In its half-cooked state, the beans can give off a funky fishy smell, which is made worse by letting heat escape the pot during the cooking process.
- You are welcome to reserve all of the water and use this cooking water for blending and squeezing. This gives the soy milk more flavor.
- Rinsing in cold water stops the cooking. If you choose to peel the soybeans, you would do so at this step.
- I find that about 3 pounds of dried beans comes to 9 cups of cooked beans. 3 cooked cups fit well into the food processor, with 1 cup of cooked water to help blend.
- It's easier to pour the 2 cups of filtered water if the cheesecloth is draped over a sieve. Slowly pour the water and use a spoon to stir and let some of it drip through to a collecting bowl. Taste test to see the concentration of the milk; if it is too thick, add more cold water. If you enjoy it less concentrated, it's an additional 1-1½ cups to every 3 cups of beans, which equals to what is left over of the cold filtered water (e.g. 3 cups of cooked soybeans + 1 cup of cooked bean liquid + 3 cups of cold filtered water = almost 4 cups of soy milk). It's completely up to you in how much more water you want in your soy milk.
- The pulp can be stored in the freezer and used for other cooking projects, like adding it to Kimchi Jjigae, or to breads and cookies.
- If you want a plain soy milk, omit the sugar. In fact, omitting the sugar allows the liquid to be used in different applications.
- I give the soy milk a quick boil to kill any bacteria. It lasts longer in the fridge.