Small-Scale Grain Raising by Gene Logsdon

Author:Gene Logsdon [Logsdon, Gene]
Language: eng
Format: epub
ISBN: 9781603582162
Publisher: Chelsea Green Publishing
Published: 2010-01-30T22:00:00+00:00

• Wash soybeans, then remove any foreign particles. Cover soybeans with cold water. Refrigerate or freeze overnight. Freezing will lessen the amount of cooking time needed.

• Next day put the soybeans and their soaking water on to cook, using a large enough pot and leaving the lid slightly to one side so that the soybeans will not boil over. Bring soybeans to a boil, then turn heat down and simmer until they are tender, 2 to 3 hours. (They will never be as soft as navy beans, for example, but they will get tender, when done.)

• Soaking or cooked soybeans ferment very quickly, so should never be left very long at room temperature. They will keep quite long in the freezer, but not more than a few days in the refrigerator.

• One cup of dry soybeans will swell during soaking to 2½ to 3 cups. One pound of dry soybeans is about 2¼ cups.

Basic Soy Milk

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