Last weekend, I tried to make home-made soy milk. We wanted to make our own tofu (as it's impossible to find good, fresh tofu in Copenhagen), but this seems to require soy milk with a higher content of soy beans than what is in commercially available products.
I therefore set out to make some milk and it turned out to be quite an enjoyable process - and the result was great!
When searching for recipes, you'll find many different ways of doing it, but they mostly involve soaking, blending, straining and boiling the beans. The one I followed was this very detailed one with nice photos:http://www.spiciefoodie.com/2013/01/14/homemade-soy-milk-or-how-to-make-soy-milk/
To summarize the process, these were the steps I took:
1. Soak 2 dl (160 g) of beans overnight (10-12 hours) - they will more than double in volume.
2. Remove shells by placing in fresh water and rubbing the beans between your finger tips - this was the most time-consuming step and apparently not absolutely necessary.
3. Blend the beans with water in batches for 3-5 minutes, 1 part beans to 2 parts water (by volume). I had 5 dl of beans and 1 l of water in two batches.
4. Strain the liquid into a pot through a cheese/muslin cloth placed on a sieve.
5. After straining for a few minutes, gather the cloth around the remaining mass and press and twist until all the liquid has been squeezed out. The remaining ground meal (okara) has a boring taste but great texture - we used it for delicious burger paddies together with minced beef (around 1:2).
6. Bring all the milk to a boil and simmer for 20 minutes. It almost boiled over at one point when I had briefly left the kitchen, so pay attention!
7. You can add salt, sugar or flavouring to the milk when boiling. As this was intended for tofu, I kept it plain.
8. Skim off the skin on top and cool down the milk.
9. Enjoy! #soybeans #soymilk #tofu #recipe