Laura Soybeans, new crop and Non-GMO - directly from the Chambers Family Farm in Iowa. Makes best Soy Milk, Tofu, or Tempeh.

I can taste the difference. I like that these are non-gmo, and harvested and processed without a chance of gluten contamination. I purchased these at the same time I bought my Joyoung CTS-2038 soy milk maker. IN there is also a sample, just enough to make one pot. I was making blender versions before, and using local soybeans. Which I had no idea what I was getting and having to be paranoid about cleaning. Much milder flavor and blend up well. These are worth the money. IF you did buy a soymilk maker, this particular item is Prime so you can get more quickly. They aren't very dirty or dusty, fairly clear of foreign material, and not many bad beans, period. (still rinse them and pick them over) Quality crop material. Edit: bought another bag because I'm using 8-10# a month. 24 hour soak, gives a smoother milk. I use 2/3 cup dry, then presoak in covered bowl in fridge. When I make a pot I put the next batch on (2/3 c soybeans in a 1 quart glass bowl, fill about 1/2 full of filtered water). If you need a thicker milk with more body and can do so, add 1/4 cup rinsed rice (do not soak) in with the batch. Do not do this to make tofu or yogurt. I discussed brown (darker) beans and some purplish marked ones with the farm/company. They said that is a natural variation, and normal. They harvest through October and sometime during that month they switch over to shipping the fresh crop. Their product keeps well over a year so don't worry during that month. They also check their bean size at a per-pound-average and said 2015 were very uniform but are running about 2080/lb for 2015. They also sell to Japan where the beans are used to make soymilk and tofu. I have figured out how to make tofu and this is a good mild flavored version. These beans are excellent for producing tofu. My efforts at yogurt are still ongoing, the results are of a good consistency at least, the issues are mine. The 5# bags I have been getting are a dark green sort of shiny outside and white inside plastic with a seal tab like oreo cookies and a built in twistie to fold over to hold the top shut as well. I did go to buying 50# lots, which Amazon doesn't carry (that box is HEAVY and not many are going to be using that much). Those come in bigger versions of a clear bag like the picture shows, double bagged, twistie sealed. A 5# bag easily fits into a gallon jar. The attached pictures are the front and back labels on the green bags I've been getting.

I am a proud food-snob who likes to support family farms and smaller businesses, as long as they provide top-quality goods at a reasonable value for the money. So, when I'd decided that the cost of packaged organic soy milk and tofu was becoming outrageous, I looked for non-GMO soybeans from a family farm that uses environmentally friendlier agricultural practices. I found Laura Soybeans at a reasonable price for a 5 pound bag, downloaded recipes for making soy milk, tofu, and for using the left-over okara (I waste nothing!), and purchased some nigiri from a vendor in Japan. When the beans arrived, I started making the freshest, most delicious soy milk, tofu, and okara fritters that my family has ever tasted. I soaked one-pound of the surprisingly attractive beans in the refrigerator for about 24 hours. Following the recipe for soy milk produced about 6 quarts of milk and 12 dinner-sized portions of okara in less than 1 hour, using only a blender, a stockpot, a colander, a thermometer, and some cloth. The 6 quarts of milk can be turned into about 3 pounds of fresh tofu in about 30 minutes, using only a few spoons of nigiri, the same cloth and colander, and a plate. Thinking in these terms, I can prepare the proteins for a week's worth of dinners for a family of 4 in less than 2 hours, using the stock in my pantry. And, all those dinners come at the cost of a pound of beans. The soybeans are the most inexpensive source of non-GMO protein I've ever used. The taste of the tofu was excellent, and it varies depending on the type and quality of nigiri used (magnesium chloride, magnesium sulfate, potassium chloride, calcium sulfate, etc.) In making my own tofu, I have the freedom to choose to use chlorides instead of sulfates to minimize the risk for migraines, and that helps our family quite a bit. The okara byproduct is endlessly useful and I have used it as a protein enhancing flour in chocolate chip cookies with excellent results. I have also served it as a chicken-flavored, breaded cutlet that the kids loved. I will definitely reorder from this company when I need to restock

The beans are really clean, and the soy milk that comes out is excellent—very fresh and truly great.

These are a wonderful product. I use them for soy milk and making natto. However, best to buy them directly from Laura as they are half this cost. The seller marks them up 100%.

I had a good experience with this company. Fast shipping. I had read some of the negative reviews, and I completely disagree with them. The soybeans arrived in a heavy duty bag very similar to high quality coffee bags. The bag was sealed, without any cuts or openings. Some of the reviews had referred to unpleasant odors and discolored beans. I took a good sniff and found only a clean, pleasant smell. I carefully checked the beans and could find no discolored or broken beans. They were almost completely uniform. I prepared the soymilk and okara, and there was only a clean, pleasant scent and mild taste. It was a little bland, but I think that was my fault because it was my first time making it; and I think I need to try different recipes until I find the one I really like. The soymilk I made from these soybeans was a much more "drinkable" soymilk than the storebought. I only used the commercial soymilk in coffee, drinks, oatmeal, etc. I just didn't like the taste. I needed to flavor it with other ingredients. The freshmade soymilk is tasty when I pour a glass. I, actually, wasn't a fan of soymilk; and much preferred oatmilk, but thought that soymilk had more protein. This is tasty enough that I just pour a glass and drink it. Excellent quality, well packaged, American farmers, non gmo; this hits all of my requirements. Very pleased, and will definitely order again.

I really wasn’t going to bother with trying to make soymilk if it tasted bad. And it always did. I tried extra cooking and soaking, blah blah blah, I tried a bunch of ways to reduce the nasty flavor. I’d rather buy it or drink something else if it tastes like that. But since these Laura beans are advertised as being for soymilk specifically I thought it was worth a shot. Big difference from normal soy beans! Zero offensive weird taste. Smooth easy taste. It will need some doctoring with thickeners or sugar or whatever if you want that store bought taste but this is good plain. So I guess it looks like I’ll be making my own soy milk from now on afterall, but only if I have these exact beans to use. Also the beans were super fresh. They started sprouting when I did an extended soak- like at twelve hours. I’m a fan and will probably start getting their 30 lb bag.

I bought this brand of soybeans for making soymilk, having used a different brand before. There was a huge difference - the soymilk made with Laura Soybeans tasted far better! I do remove as much of the skins as possible after soaking the beans as it makes a big difference in the end result. I'm very happy with this brand, and will buy this again.

These are soybeans alright, but I’m not sure if these are great for soy milk. I’m a little disappointed as the flavor isn’t good. I cooked it and did followed all the steps, which I’ll say it is such a pain to make fresh soy milk! No wonder why people end up buying a machine. I soaked my beans for almost 2 days, took as much of the skins off the soybeans as possible, washed them blended, strained and then cooked for an hour, what a tiring mess! I was going to cook them less but I was hoping the flavor improved the longer I cooked the milk. But it didn’t. Maybe I did something wrong. Perhaps too long in the soak time or cooked them for too long? Or perhaps I used too many soybeans? I don’t like the flavor at all. Now I I have to figure out what to do with this huge bag of soybeans that I don’t really like. Maybe I’ll try tempeh or tofu. Seems like a lot of work though. Bleh… P.S. this is the first I’ve ever worked with soybeans. So perhaps it’s suppose to taste like this and I’m just not use to it. It has a strong beany taste and it comes through if using it things like coffee or something. But is that what fresh soy milk is like? I have to say it is very creamy though. I’ll have to experiment with other beans. I thought this was the right ones. But perhaps it’s not. Awww well… It looks delicious though, too bad it’s not.