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Soy Milk

I came across this on the Recipe Forum at www.vegsource.com and recalled
some folks had requested information about making soy milk.  I haven't tried
it myself.  I hope it turns out to be a good recipe.
Sharon Foulk

>Soy Milk
>6 oz dried soy beans
>Pick over the beans and wash them in several changes of water. Drain. Soak
>the beans in 1 1/2pt of water for 10 hours.
>Drain the beans and wash them again in several changes of water. Drain.
>Measure the beans in volume. You probably have enough to fill a 1pt jug.
>Put the beans in a blender. Add and equal amount - that is 1pt - of warm
>water and blend for several minutes until you have a very smooth puree.
>Line a colander with an open 16 x16 in muslin bag or an open pillow case
>(old and clean). Set colander in a large bowl.
>Bring 8 fl. oz of water to a boil in a heavy, 4qt pot. As soon as it is
>boiling, pour in the puree from the blender. Bring to the boil again and
>immediately turn off the heat. Pour the liquid into the open bag in the
>colander over the bowl. Close the bag. Using the bottom of a jar or potato
masher, press
>out as much milk as you can. As the liquid cools a bit, it will become
>easier to handle. Squeeze out watever milk is left in the grounds. Open up
>the bag and let the grounds cool off some more for a couple of minutes.
>Pour 6 fl. oz water over them and squeez out some more milk. You do not need
>the grounds any more.
>Wash out the pot and pour the soy milk into it. Bring to the boil. As soon
>as the milk begins to rise, turn the heat to low and simmer gently for 10
>minutes or until the raw bean taste has disappeared.
>You may serve this milk plain, lightly sweetened with sugar, brown or
>white, or you could pour it into soup bowls and offer sliced spring onions,
>vinegar and Chinese soy sauce as seasonings. Only a few drops of the
>vinegar and soy sauce should be used.
>From Eastern Vegetarian Cooking by Madhur Jaffrey.