I’m not a big user of soy milk. I don’t put it in my coffee or tea, I don’t put it in my cereal, I don’t drink it. I mainly use it when I am cooking, and not all that often. So I especially don’t enjoy paying high prices for quarts of soy milk when I end up throwing out a bunch of it.
Whether you are a big user of soy milk or not, though, making your own makes a ton of sense. For pennies per cup and not a whole lot of effort you can make the best stuff you’ve tasted!
I made my first batch the other day, using directions posted on Kiss My Spatula. The blog is written by Giao, who describes her food as “simple, seasonal, local and organic whenever possible”. She prefers to create home made basics because that’s the only way to know exactly what is going in there.
Giao’s recipe calls for 1/2 c. dried soybeans, 1/8 c. of sugar, 1/8 tsp. of salt, and water. Read her directions and look at the pictures. One of the last steps calls for straining the mixture through cheesecloth. I didn’t have any cheesecloth around so I used my permanent coffee filter, one of those gold ones, and it worked very well.
Giao says her soymilk can be kept in the refrigerator for three days. I wondered if it could be frozen, but my searches online offered conflicting answers. It’s probably best to make it fresh as needed.