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HOMEMADE SOYMILK

(Recipe courtesy of Naoko Moore, the most AMAZING cook!  Check out her website at www.naokomoore.com).

Ingredients:

• 10.5-11 oz dry soybeans
• 2,700 ml water (1,200 ml + 200 ml + 1,300 ml) for making the soymilk
• A large cotton cloth for straining

Preparation:

The night before, rinse the soybeans thoroughly and soak in 1,200 ml water overnight (10-12 hours)

Directions:

1. Put the soybeans and soaking water in a powerful blender such as a Vita-Mix (2 qt. or more capacity) and blend until smooth (about 1.5-2 minutes).  Meanwhile, in a large pot (6 qt. or more capacity), boil 1,300 ml water.
2. Add the pureed soybeans mixture to the pot.  Rinse the inside of the blender with 200 ml of water and add to the pot as well.
3. Turn down the heat to medium to medium-high and stir constantly to prevent the bottom from sticking or burning.
4. Once the foam starts to rise, turn down the heat to medium-low and continue to stir for about 5 minutes or until the mixture no longer smells raw.  (It should smell more like “soymilk”).
5. On a large bowl, set a strainer and line it with a wetted cotton cloth.
6. Strain the mixture through the strainer into the bowl.  Squeeze out carefully so that all the liquid is strained.  It should measure about 2,300 ml.  Soymilk is ready!

* Signature Soy Suggestion:   for a “sweeter” taste, try adding some sea salt, organic sugar and/or vanilla extract!

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HOMEMADE TOFU

NATTO

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Here is a GREAT way to use Okara!  For those of you not yet familiar with okara —  it is the by-product of the soymilk and tofu making process.  So, after making soymilk, use the leftover okara to make these yummy cookies!