# Homemade soy milk **URL:** \ **Category:** Cafe Society\ **Tags:** soda-softdrinks\ **Created:** [March 6, 2010, 8:16pm UTC](https://boards.straightdope.com/t/homemade-soy-milk/531555 "2010-03-06T20:16:21Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 6, 2010, 8:16pm UTC](https://boards.straightdope.com/t/homemade-soy-milk/531555/1 "2010-03-06T20:16:21Z")
In another thread I remembered the fresh soy milk I’d pick up from a Vietnamese place in Orange County. Really good, and only a dollar a quart. So I decided I’d buy a [soy milk machine](http://www.amazon.com/Joyoung-CTS1048-Automatic-Milk-Maker/dp/B002R44IXC) and make my own. This morning was my first attempt. I bought four pounds of organic soybeans from the Food Co-Op (they were on sale). Last night I measured out 70 g of soybeans and put them in water to soak overnight. (The machine came with a little measuring cup, but I weighed the beans on a kitchen scale.) There are two lines pressed into the metal of the ‘jug’; one marked ‘minimum’, and the other marked ‘maximum’. After putting the soaked beans into the jug I filled it to the ‘maximum’ mark with cold water. After 18 minutes the machine signaled it was done. I poured the contents of the jug through the (included) sieve into the (included) plastic pitcher. I put the okara (soy pulp) from the strainer into a container for later use, and covered the jug and put it into the fridge to cool. The result: It tastes a bit thin to me; not as good as what I used to get at the Vietnamese market. I’ll fix that next time by either using the minimum amount of water, or by using 80 g of beans, or both. Since I don’t know how I’ll be using the milk, there are no additives. When I have more I’ll add a teaspoon each of honey and vanilla. For me, cow’s milk is an ingredient; not a beverage. Soy milk is the other way round. The machine should pay for itself after about 20 quarts. ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [March 6, 2010, 8:54pm UTC](https://boards.straightdope.com/t/homemade-soy-milk/531555/2 "2010-03-06T20:54:27Z")
Beware: I have no idea what it is that they do to commercial soy-milk to cut down on the flatulence, but there’s got to be some extra processing going on. I used to make my own soy-milk regularly (not with a purpose-built appliance, just with a big old pot, a blender, and cheese-cloth. the old-fashioned way,) and I found that I had to be very moderate with it. For me, neither cow’s milk or soy-milk are something I’d consider drinking, just for cooking. If I made up 4-litres of soy-milk, I’d have to ration it out or face the consequences. Going back to the well too many times in a day would be terrible. (eg, soymilk over oatmeal in the morning, mushroom soup made with soymilk in for lunch, and then a white sauce made with soymilk for dinner.) A few days like this and the flatulence would be terrible. I don’t mean just _frequent_ gas, I mean eye-watering, pestiferous, room-clearing gas. Frequently. Ouff. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 6, 2010, 8:59pm UTC](https://boards.straightdope.com/t/homemade-soy-milk/531555/3 "2010-03-06T20:59:57Z")
> [@Larry\_Mudd](#): > > a white sauce made with soymilk _Nooooooooo!!!_ :eek: