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Homemade Soy Milk


This great recipe for homemade soy milk should be used in the recipe for Cold Tofu and Warm Tofu from New York City's En Japanese Brasserie.

  • Yield: Makes about 8 cups

Source: The Martha Stewart Show, April Spring 2008


  • 1 pound dried shelled soy beans


  1. Place soy beans in a very large bowl. Add enough water so that the ratio of water to soy beans is 2 to 1; let soy beans soak overnight at room temperature.

  2. Drain soy beans. Working in batches, transfer soy beans to the jar of a blender. Add enough water to the jar of the blender so that the ratio of water to soy beans is 1 to 1; blend until smooth. Transfer pureed soybeans to a large bowl. Repeat process with remaining soy beans and water.

  3. Place 6 1/2 cups water in a large saucepan and bring to a boil over high heat. Stir in soy bean mixture using a kibera or a wooden spoon. Bring mixture to a simmer and immediately remove from heat.

  4. Line a fine mesh sieve set over a large bowl with cheesecloth. Pour soy bean mixture into lined sieve; let stand until cooled.

  5. Squeeze remaining soy milk through cheesecloth; discard cheesecloth and any remaining solids.

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