- Yields: about 1 gallon
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 2 1/2 cups (1 pound) soybeans
Directions
Soak soybeans in 3 quarts water in the refrigerator overnight.
Drain and grind to a fine, gritty paste in a blender, in 4 to 5 batches, using a total of 2 cups very hot water to process.
Whisk paste into 3 1/2 quarts rapidly boiling water. Reduce heat to medium-low and cook for 15 to 20 minutes, stirring occasionally. Keep 1 cup cold water at hand to add if the pot begins to foam over! Remember, soy milk acts like dairy milk and scorches easily.
Strain through cheesecloth. Set colander in a larger bowl or pan to catch the strained milk. Then, using a quart jar filled with water for weight, push the soybean pulp repeatedly to extract as much liquid as possible.
Taste soy milk. It benefits from a pinch of sea salt and a little sweetener, plus a bit of vanilla or almond extract (optional).
Cool, then refrigerate in covered jars for use within 4 to 6 days. You may freeze in appropriate containers, leaving ample head space for expansion. Thaw in the refrigerator over several hours for use as needed.
![PCC Member Card Illustration](/wp-content/uploads/2021/12/member-card-illustration-800.png)
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member