Homemade Soymilk

If I drink regular milk plain, I wake up in the morning looking all puffy like I stuffed my eyelids with marshmallows. Oh, that's attractive. It doesn't happen with yogurt or any of my homemade cheeses, just on plain milk. If I was more of a rocket scientist, I would have a logical reason for it. As it is, I just steer clear of chuggin' milk from the jug.Unlike my 10 year old. I have to remind him on a regular basis to "get a cup". Really. I feel like the lab assistant at my Dr.'s office...but she's asking for a cup for a totally different reason. There it is. Now you know. I, like Superman, have a weakness. (No...not the cup at the doctor's office. I'm not a total freak. Total.) Milk. My weakness tastes better than kryptonite...and it's really hard to avoid. I try to make my soy milk as much as possible. It tastes just as good as the store kind, except for the fact that it does separate a little and I have to stir it up before I pour it on my cereal. My hats go off to the people at Hodgson Mill. They make this awesome soy flour that I like a lot. Now, I do know you can make the soy milk from the actual soy beans. I just use the flour because it is much faster. Yea, I know. I do have corners to cut sometimes. Bet you thought I just made everything from scratch that took 12 hours at a time right?

You will need:

6 cups water

1 cup soy flour

Combine in a cool pot whisking well and then bring to a boil. Simmer 20 minutes stirring every few minutes so it doesn't burn.

It's that simple. You may strain it if you think yours has lumps. Add a little honey or sugar and a little vanilla or chocolate sauce for flavored soy milk. That's the full rocket science of the project. Remember to keep it in the fridge and stir if needed. Keeps good up to a week.

Enjoy saving money on soy milk.
There you go.