1 palm full dry organic soybeans, rinsed
1 cup water, room temperature
1 cup water, boiling
1 teaspoon organic, fair trade vanilla extract, or to taste (optional)
I use this soymilk for all my cooking & baking needs. I usually triple this recipe when I make it, have never done more than that.
1. Place soybeans in a glass jar. Add room-temperature water, cover, and let sit overnight.
2. Pour water and beans into a blender (I use a Vita-mix) and liquefy 1 minute on low, then 1 minute on high.
3. Pour into a large pot, add boiling water and bring to a boil. Watch closely; it froths giant and will boil over. Turn heat to very low, cover, and simmer 30 minutes, stirring occasionally. (I was told to tilt the lid on the pot of simmering soymilk until the last few minutes because it does tend to boil over. I always do so. Soymilk will adhere around the pot while simmering, putting the lid on for the last few minutes helps soften for scrapedown.)
4. Cool, add vanilla extract, strain if desired, and refrigerate. Shelf life about 3 days.
I have done side by side comparisons with my baking (store-bought soymilk versus this soymilk) and there is no taste difference in the final product. I do not, however, like to use this on cereal and such, as it's way too beany, and I do not go through steps such as in Nannys Simple Soymilk recipe to reduce the beany taste. This is just a super quick soymilk to keep on hand and I can control the type of soybeans used. I hope someone finds this as useful as I have.
Source of recipe: This recipe was given to me by a woman I met at my local supermarket. Somehow as we were both picking up tofurkey or something similar, we began chatting about what Silk has done to their soy milk (organic/non-organic) and she gave me this recipe as a super fast, inexpensive way to make soy milk for cooking and baking purposes.