Soy Milk Recipe - Pressure Canner - Shelf Stable - Make more - less cleaning

Soy Milk

This recipe is prepare soy milk that can stay on the shelf. No refrigeration required.

Using a pressure canner can prepare a large amount of soy milk with less cleaning of the blender, pots, bowls etc per litre. As the soy milk isn't cooked on the stove top, there is no risk of the bottom of the pot burning the milk. The temperature of the steam is the limiting factor. At 15psi, it could reach 120C, but is closer to 112C as the pressure cycles up and down.

Tools Required

• Blender (giraffe or regular ie Vitamix. 400W is sufficient )
• Kettle or pot to boil water
• Pressure Canner (15 psi is ideal - Throw a towel on top to increase the pressure isn't safe...)
• Sieve
• Large Bowl or Pot  
• Canning Jars
• Heat source 

Ingredients

• 85g of soy beans 
• 1250ml of water

Preparation
1. Soak beans in water for 6-8 hours. Shallow containers work better to avoid the beans on to bottom not swelling equally.
2. Discard the soaking water.

3. Boil water in a kettle or large pot on the stove if available.

Grinding beans
4. Measure 1 cup of soaked beans.
5. Put in Blender with 300-500ml of hot water. Cover lid of blender with a towel to limit the mess from the pressure drop blasts.

( Movement or flow causes pressure drop - the built up vapor pressure in the water is released and cause a burst. Try pouring boiling water out of the kettle into a water bottle. Close the lid and shake it. The bottle will burst and water will spray out.)

6. Pulse blender at lowest speed to break the beans.
7. Run the blender continuously while pouring hot water from the top. Fill up to the lid of the blender.

8. Pour the soy bean water emulsion through a sieve in a large pot or bowl. The okara will be collected in a sieve.
9. The okara can be put aside in a container for a secondary blend or for cooking.

Repeat the above for the amount of soy milk you'll be making 

Cooking
10. Pour 100ml of vinegar in the pressure canner.

11. Add 2000ml of water to the pressure canner ( my pressure canner is 18L).
12. Boil the lids of the canning jars in water for 3 minutes.
13. Pour the soy emulsion in to the jars through a finer sieve. Leave 1cm from the top of the jars.  Discard or collect the okara for later cooking.

Make sure the lids and bands are well seated. Otherwise you'll have tofu, doupi or bean curd film, in your pressure canner and all your bottles as seen below.

One jar's lid wasn't fastened down.

14. Close the canner with lid and pressure weight. Bring to pressure and cook for 35 minutes.
15. Turn off heat source, let cool and pressure drop. Using jar pliers, remove jars and place on a towel. 



Notes :
It may require much less time to cook. I'll have to experiment. Given the volume, low acidity and no salt, I err on the side of caution.

In one bottle, I added some maple syrup with the soymilk before cooking. It curded a bit. It could be the water that had some gypsum or other coagulant. This would be something to consider : dessert tofu in a jar using flavouring, sweetner and gypsum or another coagulant.