Soy Milk

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

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.