Recipe for Fortified Soy Milk

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Fortified Soy Milk from Laurel's Kitchen:

 

1 cup dry soybeans

6 cups boiling water (plus 2 cups boiling water to heat blender)

4 tbs. honey or 1 tbs. honey and 3 tbs. barley malt extract

2 tbs. oil

1 tbs. calcium carbonate (1800 mg)

1 tablet vitamin B-12 (25 or 50 micrograms)

 

Inspect the soybeans carefully, discarding any that are broken. Wash them

thoroughly and soak in 3 cups cold water for 4 to 16 hours. The beans will

double in size during soaking, so allow room in the container. If the water

bubbles a bit, it means the beans have fermented slightly. No problem:

just rinse them off before grinding. Drain the beans well.

 

Put a large kettle full of water on to boil. Divide the beans into 3 equal

parts. Preheat the blender by blending 2 cups of boiling water for

approximately 1 minute. Grind each portion of beans with 2 full cups of

boiling water for 2 to 3 minutes. During the grinding, insulate the blender

with newspaper to keep the temperature high.

 

Strain the mixture in a muslin bag to remove the insoluble residue. Squeeze

the bag to get as much of the milk as you can.

Heat the milk for at least 30 minutes in an open saucepan set over boiling

water to prevent scorching. Stir the milk occasionally to prevent a film

from forming on the top. Take note of the original quantity of milk and

after the cooking time is finished, add water to make up for the amount lost

to evaporation. Fortifiy and refrigerate immediately.

One cup of dry beans will make 6 to 7 cups of milk.

 

Fortification:

After the milk is cooked, we suggest blending in, for every cup of soy milk:

1 tsp oil, 2 tsps honey, and 1/2 teaspoon (300 mg) calcium carbonate.

To every batch, add one 25 or 50-microgram tablet of vitamin B-12, crushed

into a powder (use 2 spoons to crush the tablet).

Calcium carbonate does not dissolve, so the soy milk should be stirred or

shaken before every use. Calcium lactate, which does dissolve, can also be

used, but if the soy milk is hot, it will curdle.