Homemade Soybean Milk Recipe

Ingredients For 4 Cups of Soy Milk

  • ½ cup (100g) organic yellow soybeans
  • 5 cups (1250 ml) water, plus more for blending (see instructions)
  • ½ teaspoon raw sugar (or more/less to taste)


  1. Soak the yellow soybeans 24 to 36 hours in abundant water. Strain, rinse and change the water about half-way through this soaking period (or every 12 hours if soaking longer). Strain and rinse the soybeans before using.
  2. In a small chopper, add the soy and ½ a cup of water.
  3. Puree at the highest setting for 90 seconds.
  4. Pour the raw soy pulp into the pressure cooker.
  5. Add 5 cups of water and mix everything together well. Make sure that the contents of the pressure cooker do not exceed the ½ full mark.
  6. Bring the uncovered pressure cooker to a boil stirring occasionally. You will know the soy is boiling when the foam increases in volume quickly.
  7. Using a skimmer, remove the foam from the top.
  8. Close and lock the lid of the pressure cooker. 
  9. Electric pressure cookers: Cook for 9 minutes at high pressure. 
    Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 7 minutes pressure cooking time.
  10. When time is up, open the pressure cooker with the Natural pressure release. 
    Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes). 
    Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
  11. In the meantime, prepare a wide-mouth pitcher or bowl, and add the sugar inside and top it off with a fine mesh strainer.
  12. Carefully pour the hot contents of the pressure cooker through the fine-mesh strainer. Then push down on the pulp with the spatula to wring out any remaining milk from the pulp.
  13. Mix the contents in the pitcher well and let cool.
  14. Cover tightly and refrigerate – keeps for 3-4 days in the refrigerator.
  15. Shake before using.

Link to original recipe in case you need it. So delicious and worth the time & effort! Promise.

Happy Spring

My friend planted these daffodils when she was on a furlough a few years ago.
I spotted them this morning blooming happily in the garden. It is 70+ degrees today!
Safe to say, Spring is here!

Tomato Soup for the Reader’s Soul

Imagine having dinner surrounded by lovely books to read.
Yep! Barnes & Noble now has a restaurant right inside the bookstore.
My happy place!
The tomato soup was delicious! Grilled cheese was ok.
But dipped with the soup and it’s better.
Love this quote. It’s from a book called How To Be Calm by Anna Barnes.