This natural soymilk recipe will give you about a gallon. The great thing about making your own is that you know exactly what goes in it, has no preservatives and you can even make tofu from this same milk if you save some sugar free. You get the nutritious Okara left over and can make an infinity of dishes with it. In my country 1lb of soybeans is 69c and I used to buy my gallons of milk for $5.00. Its less expensive and healthier. Give it a try!

I wanted to make cottage cheese.More than 90% of radioactive materials dissolve in whey.The Belrad Institute of Radiation Safety says, "Never absorb whey from contaminated milk. Caesium dissolves in the whey. Be sure to dispose of the whey of strained yogurt." Recipe by pogue

My mom made soy milk from soy beans, so I decided to make simple tofu from soy milk. I love the taste of homemade tofu.Use additive-free soy milk.If you don't, the soy milk will not harden. Recipe by Yoshikun- mama

Although you can find tofu anywhere, you can't find okara. Since I wanted to use fresh okara for dieting, I decided to make my own from scratch.Thoroughly reconstitute the soybeans in plenty of water. If you microwave the moisture out of the okara, you can use it right away in any recipe, at any time. Recipe by Radorin

Make homemade tofu from homemade soy milk.If the heat under the tofu is too high or too low, it will not set properly.Store-bought soy milk is too thin, so it is not suitable for making homemade tofu. Try it with your own thick homemade soy milk. Recipe by Mille=miru

A COOKPAD member asked me about making okara, so I asked a fried of mine who is a certified dietician. According to her, you can make soy milk and okara from soy beans at home without any special equipment! I tried it out right away. It was surprisingly easy! Soy milk and okara that you make yourself is so delicious! I really enjoyed it.In Step 2, when blending the soy beans, add 1 cup of the soaking liquid and the soy beans first, then add the remaining soaking liquid little by little, to make the liquid as smooth as possible.In Step 3, the liquid can burn easily so watch out for that. The green-smelling soy beans will gradually start smelling sweet. Once that happens, cook for a further 5 minutes.In Step 4, squeeze as hard as you can to extract as much soy milk as possible. Be careful not to burn yourself. Recipe by healthy*

#heirloomMy grandmum often makes porridges for my younger cousins using soybeans because they are healthy and there were always leftover beans. My brother and I loved to use them to make soy milk. This is our recipe for the creamiest, most flavorful and delicious soy milk.

Even though condensed milk is just milk, it's expensive.If using raw sugar, I recommend cane or beet sugar.Light brown sugar is simply processed refined white sugar. Many people think that light brown sugar is the same as cane sugar or brown cane sugar, which has lots of calcium and minerals, but it's actually more processed than refined white sugar.It contains zero minerals.As with white sugar, it will cool the body and lower your metabolism. Recipe by pogue

I made these for my friend's child who has an egg and dairy allergy.Make this in a food blender. Use the attachment for mayonnaise. Recipe by COCOnchino daidokoro

We make tofu from soy milk. We make a quart of soy milk from a cup of whole non-GMO soybeans. Here is the recipe to make fresh soymilk at home. You also end up with delicious fresh bean cakes for breakfast, when you mix the filtered solids and foam with whipped eggs and some flour.

I tried putting vinegar in soy milk and it thickened and became creamy. I thought it looked like yogurt!1. I used the type of soy milk you can make tofu with (a full fat, unsweetened soy milk). When I tried making it with reduced-fat soy milk, it didn't thicken. But when I tried it with a mixture of half regular soy milk and half reduced-fat soy milk, it worked.2. Once the soy milk has thickened, if you add more vinegar afterwards, the creaminess will be gone.3. Depending on the kind of soy milk used, you may need to add more vinegar. Adjust the amount if necessary. For 1 serving. Recipe by Wagamamamusume

Since I was making a Bûche de Noël, I wanted a thick and substantial dairy-free filling. That's how I came up with this fruit mousse without the odor of soy milk. Since gelatin is typically derived from a bovine source, I used kanten to make it vegetarian.The fluffiness of the mousse is essential. If you make a mistake in the amounts or process, the cream may flatten. In that case, turn it into blancmange, or add and egg yolk and lemon juice, then chill it in a mold to make bavarois. Mixing meringue with the blancmange will give you mousse. If it's too stiff, think of it as a soy milk yokan. Recipe by Modokiya