Ingredients:
After dozens of experiments, I have finally succeeded in making soy milk that tastes almost as good as Silk Soymilk at a fraction of the cost. This process assumes the use of a 6-cup soy milk maker.
7 ounces of Laura® Soybeans
3 quarts water
1 quart commercial soy milk, well chilled
4 ounces glucose
½ teaspoon sea salt
½ teaspoon food grade carrageenan
1 tablespoon sodium bicarbonate
Instructions:
Bring water to full rolling boil in 6-quart stock pot with a small amount of cooking oil and salt, and add soybeans. Blanch for 2 minutes. Remove from heat and add bicarb. Cover and soak for 1 hour. Drain, rinse thoroughly with cold water, and dehull. Separate beans by weight into two separate piles. Process each pile in soy milk maker, decanting into a 1-gallon container. Add glucose, salt and carrageenan and stir. Add commercial soy milk for a total of 16 cups (1 gallon) soy milk, and mix completely.