Soybean Milk #1
¥ Take ONE POUND OF SOYBEANS, cover with water, and soak them overnight. In the morning wash them throughly, cover with fresh water and bring to a boil. If the water is changed again a couple of times and brought to a boil each time, it helps remove the soybean taste after the milk is made.
¥ Drain and grind the beans. Put the beans in cheesecloth and tie the top securely. Put the sack of soybeans in a large dish or pail. Pour two quarts of water over them; warm water is better as the milk has fat in it. Knead the sack well, washing and squeezing the milk out.
¥ Pour off the milk into a large dish or pail. Pour two more quarts of water over the sack of beans and knead, squeeze and pour off again, before combining the first and second pails of milk and boil again stirring consistently so as not to let it burn to the bottom of the pan.
¥ ADD A LITTLE MALT HONEY, MALT SUGAR OR HONEY, BUT DONT MAKE IT TOO SWEET.