How Do I Make Soy Milk in a KitchenAid Blender?
- 1). Fill two pots with one quart each of water and one teaspoon each of baking soda. Bring one pot to a boil, and place the second pot aside.
- 2). Add the soybeans to the pot of boiling water, and boil for five minutes. Put the second pot on to boil.
- 3). Pour the beans through a colander and rinse them with water.
- 4). Return the soybeans to the second pot of boiling water, and cook for another 5 minutes. Again, pour the beans through a colander and rinse them with water.
- 5). Heat the remaining six cups of water on the stove until it just begins to bubble but not boil.
- 6). Add the soybeans and the hot water to the jar of a KitchenAid blender. Cover with the blender jar lid. Remove the center plastic covering in the lid, however, and hold a towel over the opening to allow steam to escape without letting the soybean mixture fly out of the blender.
- 7). Process the beans and water on high speed for three full minutes to grind the soybeans.
- 8). Line a colander with three layers of cheesecloth, and place it over the stock pot.
- 9). Pour the ground soybean mixture from the blender through the cheesecloth to strain out the milk.
- 10
Wait for the mixture to cool to be handled. Fold the cheesecloth over the soybean solids (okara) and press the cheesecloth against this mass to extract more milk from the solids. Discard the solids or reserve them for another use. - 11
Set the stock pot on the stove and bring to a simmer over medium heat. - 12
Simmer for 20 minutes, stirring constantly to prevent a film from forming on top of the milk. - 13
Just before removing the soy milk from the heat, stir in the optional sweetener and salt. - 14
Store the finished soy milk in the refrigerator for up to 10 days.