Recipe: Kristy Lorson, Earth Savvy
1 litre jar of soybeans (bought package-free from the bulk store)
Optional additions: honey or other sweeteners, a pinch of salt, vanilla essence
Heat a large pot of water. When boiling, add soybeans and boil for one minute. Cool, then drain, reserving the cooking water. Blitz 1 cup of soybeans with 3 cups of cooking water (or regular water) in a blender.
Strain through cheesecloth. Discard solids (okara), or use them in other recipes. Bring soy milk to the boil and simmer for approximately 8 minutes. Cool and put in jars.
This milk will last for about one week in the fridge, or it freezes well — remember to leave space in glass jars for the soy milk to expand as it freezes. This amount of soy milk lasts the Lorson family for two weeks, used for breakfast and in baking.