Quick and Easy Soy Milk and Tofu Recipe
~All thanks to your home grain mill~

NOTE - These recipes call for freshly ground fine soy flour so you will need to grind some soybeans in your grain mill. Set the pre-setting to fine on your electric mill or place your grinding stones very close together on your hand mill to get fine flour. 8 cups of soybeans will produce about 12 cups of soy flour. You can find soy beans at your local bulk foods store or grocery store.

Soy Milk

Ingredients:

  • 6 cups Hot Water
  • 2 cups Fine Soy Flour
  • Sweetener or Desired Flavoring

Utensils:

  • 1 large colander or strainer
  • 1 large saucepan
  • 1 wire whisk
  • 1 large bowl or pot
  • 4 pieces of cheese cloth (15"x15")

Directions:

Add the hot water to the large saucepan and bring to a boil. Now slowly add or sift in the soy flour, whisking as you add. Stir constantly to prevent lumps. Once the soy flour is all mixed reduce the heat and let the mixture simmer for about 20 minutes. Remember to stir occasionally to prevent burning. Once it is done simmering, line the colander with the 4 pieces of cheesecloth. Place the colander over or in the large bowl or pot and strain the mixture through the cheesecloth lined colander. Stir the desired flavoring or sweetener (we suggest Splenda, sugar or cinnamon) into the strained soy milk, place in a container and refrigerate.

Tofu

Ingredients:

  • 6 cups Hot Water
  • 2 cups Fine Soy Flour
  • 3 Tbl Fresh Lemon Juice or White Vinegar
  • Baking Spray

Utensils:

  • 1 large colander or strainer
  • 1 large saucepan
  • 1 wire whisk
  • 1 large bowl or pot
  • 4 pieces of cheese cloth (15"x15")

Directions:

Spray the large saucepan with the baking spray. Let the man heat up momentarily with the baking spray and then add the hot water to the large saucepan and bring to a boil. Now slowly add or sift in the soy flour, whisking as you add. Stir constantly to prevent lumps. Bring the mixture to a full boil on high heat while stirring constantly. Be careful because it will boil over very easily. NOW, CAREFULLY add the 3 Tbl Fresh Lemon Juice or White Vinegar as you stir slowly. You will see that it will start to form curds and a clear liquid (whey). Now remove the saucepan from heat and line the colander with the cheesecloth. Place the colander over or in the large bowl or pot and pour curds and whey into the lined colander. Gently run the mixture under cool water to cool it down. Now take the corners and edges of the cheesecloth and twist them together to remove the whey from the mixture. Squeeze all the excess liquid out to make a firm tofu. Store in a container and refrigerate. Eat with various foods or as a protein additive in recipes.