making soymilk from soybeans?

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I drink a lot of soymilk, but at $2.00 quart I would like to make it. Walnut acres has a machine for about $150. that can make a quart for just 13 cents worth of soybeans. Has anyone done this? Any other methods? Any sources of cheaper machine and good organic soybeans?

-- Kate Henderson (sheeplady@catskill.net), July 17, 2000

Answers

Kate, I posted how to make soybean milk awhile ago,it is in the uncategorized section under how do i make soybean milk.Raleys sometimes carrys organic soy beans,or health food stores.

-- kathy h (saddlebronc@msn.com), July 18, 2000.

There are two or three soymilk machines out there. This is one I've heard best things about: http://www.notmilk.com/deb/061399.html $124 plus $12 shipping. I have seen another brand sold as cheap as $89 in surplus catalog but dont know sqat about it.

Its sold at least two or three different web sites but this is cheapest place I saw. One of the other sites is a soybean grower in Iowa (sorry dont have URL right off) that produces specialty varieties of soybeans. They even claim one of their varieties is especially good for soymilk, it processes without beany flavor. I've never tried it so cant say personally. I really dont mind the beany taste if drinking it straight.

-- Hermit John (ozarkhermit@pleasedontspamme.com), July 18, 2000.


Kate, I soak 2cps of soy beans overnight. Drain water then put bean with a some water in blender and whirl. Do a cp of the beans, a cp at a time. When finished put in pot add about half a gallon of water and bring to boil. Then simmer for 30 minutes. strain in cheese cloth. wala you have soy milk.

-- Judy Livengood (Jamesalan@GA.freei.com), July 19, 2000.

Kate, this old time recipe is long. Judy's might be the modern version. But here it goes: Take 1lb soybeans, soak overnight, covered with water. In the a.m., wash them, cover with fresh water, bring to a boil. If the water is changed a couple of times, it helps to remove the bean taste. Drain and grind. Put into a sugar sack (sugar sack?), or cheese cloth, that is not course, tie the top, tight. Put the sack into a large basin, pure two quarts of warm water. Knead the sack, washing and squeezing the milk out-pour off in large pan. Pour on 2 more quarts of warm water, knead and squeeze. Pour the second 2 qts of milk with the first into a large flat-bottomed dish, boil twenty minutes, stirring constantly with a pancake turner, until it boils. Sweeten with malt, honey or malt(?) sugar, do not make it too sweet. Salt to taste. DO NOT COOK IN ALUMINUM. Seems like a whole lotta work, maybe Judy's method is better.

-- Back to Eden (Book@knowledge.com), July 23, 2000.

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