|Not remembering that your blender has a lid will lead to this vomit-like spectacle.|
Making Soymilk is SOOO cheap (this batch of organic soymilk cost .68 cents) and easy, albeit a pain in the neck. A Chinese customer at the grocery store that I work at laughed when I told her that I try to make my own soymilk, since machines are made to do that. Guess I'm a little oblivious - I've only known about rice cookers for a few years.
Ok, soymilk: it's easy. After soaking a cup or so of soybeans overnight, rinse them in a sieve or colander and place them blender, adding fresh water until it's about two inches above the soy beans. Grind to a chunky pulp; this will help break down the bean so that the enzymes are more easily utilized in the cooking process.
Now bring your soy slush to a boil. After it reaches a boil, leave it to simmer for about a half hour. Skim the fluff that rises constantly.
After simmering your soybeans for 30-40 minutes, strain it, ideally in a cheesecloth-lined strainer. I always use a sieve, and bits of bean usually remain in my final mixture. One of these days I'll remember cheesecloth. Please don't think you're doing yourself any favors by undercooking the soybeans; like many beans, raw soy is pretty much toxic! The bean needs to defend themselves from being eaten somehow, right?
|Okara makes great soymeat.|
After straining, you'll have this mush: it's Okara. Mix it with oat flour and marinara, coat it in Italian seasonings and whole wheat flour, and bake it on an oiled cookie sheet for an *AWESOME* soy chicken. I found the recipe on a blog of okara recipes, and it's called "Maria's Un-Chicken." I don't know who Maria is, but many thanks to her.
Soymilk made this way is somewhat beany-tasting. But it works. I drink it because it's healthier than boxed soymilk. You can add a little salt or agave if you like, but I have many times ruined soymilk trying to make it taste like the stuff from the store, which is actually just watered down and thickened with fillers.
FOR TOFU: the next step would be coagulation. I've tried vinegar, I've tried limes... what did I get? Lime-flavored curdles/ vinegar-flavored curdles (the vinegar curdles were admittedly better.) It looked just like baby spit-up. From experience, I'd suggest taking this soymilk and adding a REAL coagulator made specifically for tofu. Just mix the soymilk/coagulator and pour it over a cheesecloth-lined strainer. It will harden in the strainer, and the liquid will spill out as it hardens. After it hardens, you should "press" it with something. More on this later.