The document provides a step-by-step guide for preparing soymilk using 500 grams of soybeans and 3000 ml of water, along with optional flavoring agents. Key steps include cleaning, soaking, grinding, filtering, boiling, and flavoring the soymilk, which can be consumed immediately or refrigerated for up to three days. Essential equipment needed includes a mixer, muslin cloth, and a cooker.

1. Preparation of Soymilk

2. Ingredients:
 Soybean =500 gm
 Water =3000 ml
 Flavoring agents (chocolate flavor) (optional)
Other Material:
 Muslin cloth
 Mixer/grinder
 Cooker
 Gas stove
 Vessels
 Jar with a lid

3. Preparation
1. Raw soybean - Take raw soybeans and weigh it.
2. Cleaning - Clean the soybeans to remove
impurities like dust, stone, stalk , metal
impurities.
3. Washing - Wash the soybean by using clean
water to remove adhering impurities.
4. Soaking – Soak the soybean in a jar or a vessel.
Close the jar/vessel with a lid. Water required
to soak is 1.5 times of the quantity of soybean.
After soaking, volume of soybeans become
approximately double.

4. soybeans before soaking soybeans after soaking
5. Removing of hull – Drain
excess water from
soybeans and remove
outer covering of
soybeans.

5. 6. Grinding - Grind
soybeans in a
mixer. Blend it
until liquefied.

6. 7. Addition of water – In the soybean pulp/paste, add
four times water.
8. Filtration - Filter the mixture through muslin cloth.
9. After filtration we get ‘okara’ (solid portion) and
‘soymilk’ (liquid portion).

7. 10. Heat the soymilk till its
boiling point. Continue
heating for further 15 minutes.
(Temperature gauge)
11. Flavoring of soymilk - You can add natural flavoring
substance or artificial flavor in it.(optional)
12. Let the soymilk come to the room
temperature. Now your soymilk is ready.
You can use it immediately. You can also
refrigerate it and can use it for next
3 days.