Soy Milk

Instructions

Put the soybeans and 1 L of water into a pot and leave them to soak for 8 to 12 hours.

Rub or crush the soaked beans between your fingers to loosen the hulls. Pour away the soaking water, then add fresh water to the bowl and tip it out quickly enough to carry the lighter hulls off while the beans stay behind. A few leftover hulls do no harm.

Add 1/2 L of fresh water and blend until creamy. Add another 1/2 L and blend until completely smooth.

Bring the raw milk to a boil while stirring, then turn the heat to its lowest setting, cover, and simmer for 20 minutes. It can foam over, so check often. Lifting the lid lets steam out and calms the foam, and a little cold water poured on top of the lid also helps.

The bitter smell of the raw milk should be gone by now. Take the pot off the heat and stir in 1 L of cold water.

Line a can with cheesecloth so the cloth covers the inside completely and hangs over the rim. If the can is much wider than its opening, use a large bowl instead.

Pour the cooked milk carefully into the cloth-lined can. Gather the cloth at the top and lift it out so the milk drips through into the can. Twist the bottom of the cloth against the top and squeeze the soy mass with your hands, taking care not to burn yourself.

When you can no longer squeeze out much milk, open the cloth and move the crumbly, rubbery okara ball into a container. Keep it in a cool place for up to 3 days, or freeze it.