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.
The Martha Stewart Show, April Spring 2008
- 1 pound dried shelled soy beans
- 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.
- 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.
- 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.
- Line a fine mesh sieve set over a large bowl with cheesecloth. Pour soy bean mixture into lined sieve; let stand until cooled.
- Squeeze remaining soy milk through cheesecloth; discard cheesecloth and any remaining solids.
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