Date: Sat, 19 Apr 1997 21:10:19 -0400 (EDT)
From: Dennis Foulk (email@example.com)
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
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.