The Book Of Tofu

(Page 4 of 6)

January/February 1977
WILLIAM SHURTLEFF & AKIKO AOYAGI 
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HOMEMADE CHINESE-STYLE SOYMILK
(MAKES 5 CUPS)

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Chinese-style soymilk (Doufu-chiang) is usually thinner than the Japanese variety and, in our opinion, considerably more difficult to prepare. Moreover, since unheated puree does not pass as easily through the pressing sack, this method gives a 10 percent lower yield of nutrients. If the okara is to be used in other recipes, be sure to cook it thoroughly since it is not cooked with the soymilk.

1 cup soybeans, washed and drained 3 times,
soaked in 2 quarts 70° f water for 10 hours,
then rinsed and drained twice
5-1/2 to 6 cups water

 Soymilk being pressed from a sack of okara (soybean pulp) in a Japanese tofu shop.

Combine beans with 3-1/2 cups (warm) water in a blender and puree at high speed for 3 minutes. Empty puree into a moistened cloth pressing sack lining a colander set over a large pot. Twist sack closed and squeeze sack gently but thoroughly to expel as much soymilk as possible. Remove okara and return to blender with 2 to 2-12 cups more (warm) water; puree for about 1 minute. Return okara to pressing sack and squeeze again.

Bring soymilk to a boil over high heat, stirring constantly. Reduce heat to low and simmer for 5 to 7 minutes. (If foam begins to rise, remove with a skimmer.) Serve hot or cold with sweetening, as for Rich Soymilk.

HOMEMADE SOYMILK
(FROM POWDERED SOYMILK)
(MAKES 3 CUPS)

Although soymilk prepared from powder is somewhat more expensive than (and not quite as delicious as) that made from whole soybeans, the process is naturally much faster since it is unnecessary to grind the beans or press the milk from okara. The soymilk will be ready less than 10 minutes after you start. This recipe is good for use on camping trips or when the soymilk is blended with other ingredients. Powdered soymilk is now available at many natural food stores and Japanese markets.

1 cup powdered soymilk
3 cups water

Combine powder and water in a 3-to 4-quart saucepan and whisk well until dissolved. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer for 3 minutes. Serve hot or cold.

HOMEMADE SOYMILK
(FROM SOY FLOUR)
(MAKES 4-1/4 CUPS)

 Soymilk is reachin protein and iron, and is thus an excellent food for children.

Here is a recipe you can use if you are unable to obtain whole soybeans or powdered soymilk, or if you do not have a blender or grinder.

1 cup soy flour
3-1/2 cups water

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