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Mommy's Milk

~laced with extra phytoestrogens especially for soft gay catgirls~

Version: γ1 (2022.9)

This is a very creamy, soy-y milk for fem-aligned people who enjoy the taste of soy. It ‘curdles’ to strong acid; if you want milk for very acidic coffee, consider making oat milk instead. If you want to use it for cooking, cut down on the sugar.

Utensils

Low-tech vegan milker (Chufamix or similar)
Hand blender
Large closed container
Large colander or sieve
Large pot or pressure cooker
(Optional) cute milk bottles, + funnel to put the milk in

(MioMio Mate is a great source of cute bottles; the label peels cleanly after soaking for a few hours.)

Ingredients

Makes a little over 1L, keeps to around a week. Adjust proportions if you need more.

100g dry soybeans (80g if you like it thinner)
1.5L water (ambient temperature)
1tbsp brown cane sugar (other forms of sugar acceptable)
dash of ground cloves
dash of cinnamon
dash of salt
bit of orange or lemon peel (in a pinch, a drop of vinegar)
dash of vanilla (optional)

To lace it for transfems:

1tbsp Pueraria mirifica powder
1tbsp Flaxseed flour

The full process is:

1. Soak

2. Cook

3. Blend

1. Soak the soys for some 6 to 12h (do not overdo the timing). Put them in a closed container well-covered by water, and set an alarm.

Be sure to add lots of water; the level will lower as it soaks into the beans.

2. When the soys are ready for milking, discard the soakwater, put the grains in the pot, cover with fresh water, bring to a boil and simmer closed for 1h. (On a pressure cooker, 20min).

The water can rise if it's too hot, so keep an eye until you're sure that your simmer is low enough.

3. Again discard the water and wash the soys in the colander. Put them in the milker, add 1L of clear water and all the other ingredients. Blend for ~1min til it's nice and creamy.

Pull the filter up while still blending, to squeeze in most of the water. Then pour the filtered milk on a large container. Put the filter with the soy back into the milker, add 0.5L more water and repeat the process.

Once you have milked'em twice, remove the blender and use the pestle to squeeze all the milk you can. This second milking is more runny than the first; mix them together for a nice consistency.

The soy left in the filter after squishing is okara. Put it in a closed container on the fridge. Okara can be added to stir-fries and sauces for easy protein; it will add a grainy texture. There are many fancier ways of using it, look online for recipes. It's also great for worm composting (worms love it), and will freeze well.

Once the simmering is finished, pour the milk in the final bottles and distribute to girlfriends. If you sterilise the bottles and funnel by boiling them, the milk will last longer. Note that the lemon zest, clove, salt and sugar additions all help with preservation.

Wash the blender and milker immediately, before the okara grit hardens. This way you won't need soap or scrubbing; just rinse with water.

Ideas to test

The cookwater could be reused.
Shorter soaking or cooking times still work, but too short gives a bad raw soy taste; I think some combination of shortening on both times will still taste good and make it significantly faster.
The cooked, washed beans can probably be frozen and later briefly cooked again, then milked with the cookwater. I'm not sure if the taste will lose too much.