Soy bean magic !! This is taken from a cookbook called Oats,Peas,Beans,&Barley written by Edith Young Cottrell published in 1979. I just found this recipe and wanted to share with everyone. I am sure this is much healtier than buying processed soy milk and products. I know we all will find short cuts in doing this proceedure. I typed this exactly out of the cookbook as written. Happy New Year everyone, and here is too Good Health !!

Dawn

Soybean Concentrate
Replaces Milk and Eggs in many recipes

Concentrate made from the entire soybean is used in place of milk and eggs in making many interesting dishes. It may be in the form of milk or whipped topping to used in making foods with a texture that would mask its slight graininess.

Suggestions for use are in making muffins, cookies, pies,sauces, soy cheese, and other foods in an intersting assortment.

Equipment and procedure: Some of the equipment needed and the methods are the same for the first part of both the concentrate and the whipped topping.

Blender
Large Kettles
Large double boiler
Shallow bowl
Colander
Measuring spoons
Rubber spatula
Large strainer
24" square of fine mesh nylon curtain material

The Following ingredients

1 pound soy beans
2 kettles of boiling water for preheating
7 cups of water (for soaking)
4 1/2 to 5 quarts of boiling water for blending

Directions:

Sort and measure 2 1/4 cups (1 pound) unbroken soybeans.
Wash and soak in 7 cups of water from 4-16 hours. Have ready large kettles of boiling water.
Drain beans. sort out beans which have been broken while soaking.
Fill top of blender wiht hottest water from tap and let stand.
Measure 1 1/2 cups sorted, soaked beans into falt bowl or pan.
Set bowl of beans in sink.
Let hottest water from tap fill bowl and continue to run slowly over beans.

Empty top of blender and fill with boiling water.
Drain beans into colander or strainer.
Pour water from blender over beans in strainer.
Put hot beans into hot blender.
Cover with 2 cups boiling water.
Put lid on securely, place thick hot pads or folded towel on top.
Cover with plastic.
Press down firmly on cover while startin blender or steam my cause water to spurt out.
Blend 2-3 minutes at high speed.

Caution: Do not allow children around while working with boiling water.

To this point the process for making Soybean Concentrate is the same-------only proportions of water are different.

For Soybean Concentrate, empty the slurry(blended soybeans) into a pan. If raw concentrate is desired, cool. Refrigerate. If cooked concentrate is to be used, cook in top of double boiler over hot water, then cool and chill. To fortify with calcium add 1/2 teaspoon calcium lactate per cup of milk, concentrate or cream.

Soy Milk and Concentrated Soy Milk

Use concentrate as prepared above.
Place large strainer over deep kettle or bowl.
Put square of nylon curtain material over strainer.
Pour slurry (blended soybean concentrate) into cloth -lined material. Gather up edges of strainer-cloth in fingers and twist.
Press lightly with rubber spatula.
Empty contents of strainer-cloth back into blender.
Add 2 cups cold water.
Blend briefly. Pour again into cloth lined strainer.
Twist strainer-cloth and squeeze with hands.until most of the liquid is extracted. (Some sediment will come through mesh. This will settle to bottom and milk can be drained off.)

Pour into top of large double boiler. ( If a large double boiler is not available, improvise by setting a large pan in a large kettle)
Repeat process until all of the beans are used.
Heat pan of soy milk over large kettle of boiling water, 20-30 minutes.
Cool quickly by emptying boiling water and filling bottom of double boiler with cold water. Set in frige to chill.

To Flavor of Fortify SOY MILK. This step is of EXTREME importance and may need to be worked out to suit individual or family tastes.
Flavoring commonly used and amounts per quart are:
Oil 1 tablespoon
Salt 1/8 teaspoon
sugar,brown 1 to 1 1/2 tablespoons
vanilla a few drops
Coconut flavoring 1/4 teaspoon
Vitamin B12 Dissolve one 50mg tablet of vitamin B12 in 1 tablespoon of hot water. Stir. use 1 tablespoon of liquid per quart.

Blend one quiart of milk at a time. Add oil gradually, add flavorings. The milk is now ready to serve. It is essentail that people on a total vegetarian diet have a dependable source of vitamin B12. It should be used to fortify all soy milk products. To fortify with calicum add 1/2 teaspoon calcium lactate, mixed with a teaspoon of lemon juice-per cup of milk, concentrate or cream.

SOY MILK CONCENTRATE

Follow Method of making SOy Milk except use one half the amount of water or less.

Cream Sauces

1 cup uncooked concentrated soy milk ( see above) 1/4 cup vegetable juice

Stir uncooked Concentrated Soy Milk into hot vegetable juice in sauce pan. Boil gently. Stir until thickened. Serve over cooked vegetables.

SOY WHIPPED TOPPING

1 cup chilled, cooked concentrated soy milk (see above)
speck of salt
2 tablespoons to 1/4 cup chilled oil
1/2 teaspoon vanilla
1 tablespoon brown sugar,molasses, honey, sorghum, or 2 tablespoons chopped dates.
few drops lactic acid

Measure Soy Milk and put in blender. Add seasonings. Blend until light and foamy. Add oil gradually while blending.Add latic acid, a few drops only enough to thicken. Lemon juice may be used if desired. Use sparingly-only enough to thicken.

SOY CREAM

1 cup chilled cooked concentrate (see above)
1 teaspoon brown sugar
speck of salt
1/4 teaspoon vanilla
1 tablespoon oil

Blend all ingredients except oil until well mixed. Add oil gradually. Chill. Serve on cereal, or pudding.
Note: for creaming vegetables or for use in cooking use uncooked Concentrate SOy Milk.

SOY SOUR CREAM

1 cup chilled cooked concentrate (see above)
1 tablespoon to 1/2 cup oil
1/4 teaspoon salt
1 to 2 teaspoons lemon juice or few drops to 1/8 teaspoon lactic acid

All ingredients should be chilled. Blend until light and foamy. Add salt. Add oil gradually. Add lemon juice or lactic acid to thicken.

SWEET CREAM CUSTARD SAUCE

2 cups uncooked soy cream
1/8 teaspoon salt
1 tablespoon brown sugar
1/2 teaspoon vanilla