I cup Soy Beans (Dried)
2 tsp Baking Soda
1-2 Gallons Boiled Water
Optional: You can add ½ to 1-cup splenda and/or 1-3 teaspoons of vanilla extract. I prefer it plain.
Soak soybeans overnight in a bowl of water. I soak them before I go to work and when I get home, there ready.
Boil 1-2 gallons of water in a large pan.
Drain and rinse soybeans. Blanch soybeans in one quart of boiling water with 1-teaspoon baking soda for 5 minutes in a separate pan. Drain, repeat blanching. Rinse with very hot or boiling water.
Remove the small plastic cover from blender cover and place a small towel or washcloth over hole. If you don’t remove the small plastic cover from the blender cover, it will explode and soymilk will be all the over the place.
Add 3½ cups boiling water to blender. Add 1-cup of soaked soybeans to blender. Blend at highest speed for 5 minutes. Add to another pan. Repeat blending 1cup of soybeans to 3½ cups of boiling water until all soybeans are blended and added to pan. You should have 3-4 cups of soybeans after soaking.
Bring soybeans to a boil and simmer for about 30 minutes. Watch the soymilk very closely. It will boil over and create a mess if you don’t watch it closely when it begins to boil. Stir often. Add splenda and vanilla or other sweeteners either before straining or strain milk and add sweeteners and heat on store for several minutes longer after straining. Experiment a little.
Strain soymilk in a nut bag. I use a plastic strainer and repeat straining with a piece of nylon stocking to remove as much soybeans as possible.
I cover a pitcher with a piece of nylon stocking and hold it in place with cloth pins.
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