1.5litreswater for blendingor 2 litres (8 cups) if you want a thinner milk
sweetener of your choice (sugar, honey, molasses)optional, to taste
Instructions
The Night Before - Soak the Beans
Soak the beans in a large bowl, ensuring that the beans are covered by at least 2.5cm/an inch of water at the top. Use more water, if necessary. Leave to soak overnight.
Next Day - Drain
Drain the soaked soybeans and rinse with fresh water.Many recipes suggest removing the skin, but I don't bother, having come to the conclusion years ago that it makes no difference to the flavour nor the texture of the milk.It is a rather thankless and tedious job. So just rinse the beans and drain as well as you can.
Blend
Get a huge saucepan and place your nut bag in it, opening the top up.If using cheesecloth, place it over a colander or strainer which is resting on the saucepan.
Now we're going to blend the beans. The best way to do this is in batches. Do about a quarter amount at a time, with enough water each time to form a smooth runny liquid.If your blender is on the small side, you'll need to use even less beans each time.
Pour this blended mixture into the bag/cheesecloth. The blend another batch. You should be able to do 2 batches a time, unless your cheesecloth/bag is small.
Lift the bag up and gently squeeze out as much of the milk as possible into the saucepan.Remove the pulp and place in a large bowl and continue blending the rest of the beans and repeating the process.
Heating and Storing
Bring the strained milk to a low boil on medium heat and keep it boiling for 2 minutes while you skim off any foam that appears.
Reduce the heat to its lowest setting and simmer for 20 minutes, stirring from time to time.Add more water, if you would like a thinner soya milk. I think the amount here is perfect, giving you the best flavour.If you are planning to sweeten your homemade soya milk, do it at the 15-minute mark. This is to allow the sweetener to dissolve and for the flavours to develop.If adding vanilla, stir it n in the last minute, so as to retain as much of the flavour and aroma as possible.
Transfer the soya milk to your sterilised bottles. Cover loosely and cool to room temperature before storing them in the fridge.