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

I like this brand of soybean. I hope it won't disappoint in the future. I love drinking soymilk, plain. Other vendors selling organic labels do not have quality control. I have to hand-pick the bad beans out every time I make soymilk, but not with Laura's. Even though it is not organic, I'd settle for non-GMO soybeans. I hate to drink soymilk with mold or half-broken beans. Those are highly toxic -- Aspergillus flavus.

Packaged like fine coffee, with great aroma on opening. Beans are uniform, cream colored. 1/2 cup beans soaked overnight produces a quart of “dairy whole” consistency soy milk. Cost less than one dollar / batch, plus labor, which is less than 30 minutes hands-on. 3/4 cup dry beans, soaked 12 hours produces half and half consistency soy milk, slightly less than a quart, and lots more challenge, separating it from the Okara. i’ll be re-ordering about monthly.

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 have tried this brand before from my sister so I know the quality is top notch. However, the deduction of 1 star is for the package arriving with an open slit on the bag (may have been tossed too hard) so some of the beans spilled into the box.

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