1/2 cup dried soy beans
water for soaking
6 cups of water for soy milk
1 tsp salt
Flavorings: See below
Rinse the dried soy beans and place them in a 1-2 quart bowl. Add enough water to cover the beans by about 3 inches. Soak overnight or for 8-10 hours.
Rinse the re-hydrated beans and drain. Pour 6 cups of water into the basin of a soy milk maker (up to the line), add the soy beans, attach the top and plug in the cord. Press the "soy" button. See below for stove-top directions.
When the machine has finished the cycle, remove the cord and remove the lid. Pour the soy milk through a seive to remove the soy bean pulp (okara). Catch the milk in a large cup or bowl. Add the salt and flavorings if desired. Let it cool and put it in a glass pitcher or container. It will keep for about a week.
You may want to put the soy milk maker in a pie pan in case it boils over.
Use the okara in burgers, baked goods, granola or bread.
You can add 1/2 to 2 teaspoons of flavorings such as vanilla, carob, cocoa, almond or hazelnut.
You can also cook soy milk on your stove top. Grind the re-hydrated beans in about 1 cup of water in a food processor. Add the remaining 5 cups of water and the soy bean slurry to a large stock pot. Bring to boil, lower to simmer and let it cook for 15-20 minutes. Stay by the pot and stir occasionally as it tends to boil over. When finished cooking, strain as described above and store in a glass container.
Soy beans are very sticky. Wash the soy milk maker or the stock pot immediately after using.