Soy Milk
Homemade soy milk needs only dried soybeans, water and sugar, and it works anywhere you would use dairy milk. Soaking the beans overnight softens them for blending, and rubbing off the skins before you grind keeps the finished milk smooth. Squeezing the pulp through cloth gives you the liquid, and a slow cook with a little sugar finishes it. Use it in pancakes, cereal or smoothies.
Instructions
Put the soybeans in a pot or bowl and cover them with water. Leave them to soak overnight.
Drain off the soaking water and replace it with fresh water. Rub the beans between your palms until the skins come loose, which they should do easily, then rinse well to wash away any leftover skin.
Blend the beans with a little water for about 2 minutes, until you have a smooth paste.
Lay a clean cloth or cheesecloth over a pot and pour the blended mixture into it. Squeeze the cloth firmly to press out as much milk as you can.
Cook the strained milk over medium heat for about 25 minutes. Stir often so it does not boil over.
Turn the heat down to low and stir in the sugar until it dissolves. Cook for another 2 to 5 minutes, then take the pot off the heat.
Let the soy milk cool, and lift off any thin skin that forms on the surface.
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