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HOW TO MAKE SOYMILK
1. Sort the soybeans and soak in enough filtered water to cover the beans by at least 1 inch
(2.5 cm). Change the water every 6 to 8 hours, adding more to keep the beans covered.
The beans are ready when they are doubled (or more) in size and are easy to cut or bite
through.
2. Rinse the beans thoroughly. Although not necessary, you can remove the outer hulls
before pressing to improve the milk’s flavor. To remove the hulls, cover the beans in
water, then rub them gently between your palms and fingers until the hulls come off and
can be rinsed away.
3. Assemble the juicer. Attach the Juice Outlet Stopper in the closed position.
4. Turn on the juicer and pour the soybeans into the feeder tube, alternate between beans
and filtered water, using roughly twice as much water as beans.
5. When the level reaches the 300 ml open the Juice Outlet Stopper and allow the soy milk
to flow out into the Juice Catcher. Close the Juice Outlet Stopper and repeat steps 4 and 5.
6. Place a strainer over your 4 Litre utensil and pour in the soymilk allowing it to sit until
the soymilk no longer flows into the utensil, up to a maximum of half full. Use the
Spoonula or a large wooden spoon to press the remaining soymilk out.
7. Place the 4 Litre on the stove over medium low heat and bring the milk to a boil, stir
often. Stirring reduces the amount the soymilk will bubble. You can also pour a small
amount of filtered water into the utensil if it is bubbling too much.
8. Once the milk has boiled, add salt, flavoring and any sweeteners to taste. Turn the heat
to low and cook for another 20 minutes, continuing to stir to keep it from bubbling over.
9. Turn off the heat and allow the milk to cool before you use it or store it. Scoop out the
“skin” or film that forms on top.
10. Serve immediately or store in the refrigerator up to one week.
• 1 cup or 160 g dry organic soybeans
• 6-8 cups of filtered water (1.5 to 2 liters)
• Salt, to taste
• Sugar, to taste (optional)
• Optional Flavorings: vanilla, cinnamon,
chocolate or flavoring of choice
• Large Bowl
• Strainer or fine sieve
• 4 Litre Utensil
• Spoonula or large wooden spoon
Ingredients
Instructions
Equipment Needed:
Notes:
You choose how thick you want the soymilk by either adding more or less water.
Soymilk is boiled to inactivate typsin inhibitors, improving nutritional value.
