Basic Soy Milk
|Soybeans||2⁄3 Cup (10.67 tbs), dry|
|Water||4 Cup (64 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
Soak soybeans in cold water overnight.
If the weather is hot, refrigerate them.
Drain soaked soybeans and add enough water to the soaking water to measure four cups.
Put soybeans and 2 cups of the water into container of an electric blender.
Blend at medium low speed for about three minutes.
Strain soybean mixture through a cheesecloth lined strainer.
Rinse out top of double boiler and return strained soy milk to it.
Cook thirty minutes over rapidly boiling water.
Strain soy milk through cheesecloth lined strainer.
Pour 2/3 cup hot soy milk into container of electric blender, add oil and blend on medium low speed for five minutes. (The full time is necessary in order to obtain an emulsion.)
Add remaining soy milk, salt and honey and blend about two minutes longer.
Store in a covered jar in the refrigerator.
Shake vigorously before using.
Keeps well for a week.