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February 19, 2009


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Now I'm intrigued--I'm guessing this tastes more like tofu than the packaged milk we're used to. Well worth the work for something this fresh, I'd wager.

Missed you, Lucy! Glad you're back. :)


Bingo!, Ricki, just like tofu. In fact, 'tis the first steps for making one's own. Fresh, as with most things, is best.


Gosh, I'm glad you're back. I'm missed the Lucy-posts.

I completely get you about making things from scratch, no matter how readily available they may be. No, I don't always want to do it, but I always want to know I can.

Great post.

Laurie Constantino

You are amazing. I'm very curious about what it tastes like. The question is - curious enough to make it? I'm thinking the answer is yes. Perhaps you're a relative of the Pied Piper?


I have tried it but I don't like the taste of soy milk any more than moo juice! The only time I have made it is on the way to making tofu (many years ago with a house mate) - every now and again I have a yen to do it again - hope you might post on what you do with the buy products (okara?) sometime?

Glad to hear you are still cooking good simple food and that your chillis in the garden are doing well


gasp...making your own soy milk?...wow. i'm impressed.

are you sure that you don't just stick 'em in a juicer.... ;)

Simona Carini

Very interesting and very nice. Lovely photos, as usual.


Sigh. The ONLY soya beans I could possibly get here would be frozen edamame. Is it worth it, do you think?

Kathleen Perez Hureaux

Yay! you are back. Missed you. KPH


Never fancied the sweet stuff in cartons; always strikes me as over processed, however "natural." This, well...savory soy soup...glorious. Now I'm off to find Jaffrey's book - it's 'round here, someplace.

TA for MLLA8!


Quite pleased that you brought the humble bean drink out of obscurity, it certainly deserves it- & afterwhich Vitasoy is forever a little too strumped up.

And the plants do love that leftover water! Ahhhh...


Ah just the thing I was looking for. I've had a bag of soy beans in the cupboard for legumes and legumes now, and needed the shove to make that soy milk I've always wanted to try my hand at. Thank you for the directions! :)


My sister used to make her own soymilk and tofu once a week, and would use the leftover grounds for a couple of loaves of home-baked soy-linseed bread. She was vegan and on a tight budget and the queen of making from scratch. Now that she lives in the country with her partner and some goats she spends her time making goat cheese and cassava flour bread and cakes (drying and grinding the home-grown cassava by hand). There is indeed something wonderful about taking the time to make these things from first principles.


Your energy levels....what are you taking????


perfect post - and I don't even like soymilk - but that is not the point is it ? this post is bigger than soy, much bigger. Its about making things patiently and lovingly from scratch and the magic transformation which can happen in kitchens and pans and over heat.


With my new blender, I recently started making almond milk. Yum. So soy milk sounds just as easy. I am going to give it a go....

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  • © 2006-2015 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.
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An Honest Kitchen