The Book Of Tofu

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Prepare pressing pot and sack in advance as for Homemade Tofu.

[1] Heat 1/2 cup water over very low heat in covered cooking pot. While water is heating, combine beans and 2-2/3 cups water in a blender and puree at high speed for about 3 minutes, or until very smooth. (If using a grain mill, food mill, or meat grinder, grind beans without adding water and add 2-2/3 cups more water to cooking pot.)

[2] Add soybean puree to water heating (or boiling) in cooking pot, rinsing out blender with 1/4 cup water to retrieve any puree that may cling to blender's walls. Increase heat to medium-high and continue cooking, stirring bottom of pot constantly with a wooden spatula or spoon to prevent sticking. When foam suddenly rises in pot; quickly turn off heat and pour contents of pot into pressing sack. Using a rubber spatula, retrieve any soybean puree that may still cling to sides of cooking pot and transfer to pressing sack. Quickly fill cooking pot with water and set aside to soak.

[3] Twist hot sack closed. Using a glass jar or potato masher, press sack against colander, expressing as much soymilk as possible. Open sack, shake okara (soybean pulp) into one corner, close, and press again. Now open sack wide in colander and stir okara while blowing on it to hasten cooling, then allow okara to stand for 3 to S minutes while you wash cooking pot. Sprinkle 1/2 cup water over surface of okara. Close sack and press well as before, then squeeze sack by hand to express last of soymilk. Empty okara into any large container and set aside for use as a treat for pets or livestock, or as a nutrient-rich additive to soups or scrambled eggs.

[4] Pour soymilk into cooking pot and bring to a boil over medium-high heat, stirring bottom constantly to prevent sticking. Reduce heat to medium and cook for 5 to 7 minutes, then turn off heat.

Serve soymilk hot or cold as Rich Soymilk. To serve chilled, stir desired sweeteners and seasonings into hot soymilk, cover pot, and set into cold wafer for 10 minutes. Pour into a bottle, cover, and refrigerate. Chilled soymilk can be served just as is, like dairy milk, on your favorite dishes such as hot or cold applesauce, crunchy granola, or fresh strawberries.

VARIATIONS

For soymilk with a refreshing but subtle citrus fragrance and a slightly richer creaminess, add a very thin wedge of lemon, lime, or yuzu to soymilk at the beginning of step 4, and remove wedge just before serving.

For soymilk with a milder flavor (more like that of dairy milk), remove hulls from soaked beans by rubbing under water, then skimming off with a mesh skimmer.

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