Tezukuri Tonyu (Homemade Soy Milk)

⅓ pound small, flavorful dried soybeans

Soak the soybeans in 3 times their amount of fresh spring or well water (2½ cups) for 9 to 15 hours depending upon the ambient temperature.

Scoop one-third of the soybeans and soaking water into a blender, process on high for 2 minutes, and pour into a large mixing bowl. Repeat until all the beans have been processed. Bring 2¾ cups spring or well water to a boil over high heat in a medium well-insulated pot. Add the soybean mixture and bring almost to a boil, stirring constantly, to ensure it does not scorch.  This is important!

Remove from the heat source and let the foam subside for about 15 minutes. Heat again slowly over low heat for 10 minutes.

While the soybean mixture is heating, set a fine-mesh strainer over a large mixing bowl. Line the strainer with a clean muslin cheesecloth.  After 8 to 10 minutes have elapsed, pour the hot soybean mixture through the cheesecloth.

Twist up the free ends to squeeze out the excess liquid, but let it cool for about 10 or 15 minutes before squeezing the bundle to get the last drops of liquid out of the solids. In the bowl you will have fresh soy milk ready to use for drinking or making Soft Tofu.

In the cheesecloth, you will have okara (soybean pulp). Use okara immediately in many recipes or store in the fridge for up to 2 days. After that, freeze it.

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