Soy Milk

Measure out 1 cup of dried soybeans and rinse them thoroughly under cold running water to remove any debris or dust.

Place the rinsed soybeans in a large bowl and cover with at least 3 cups of cold water. Allow the soybeans to soak overnight or for a minimum of 8 hours until they are fully plump and softened.

Drain and rinse the soaked soybeans, then add them to a blender along with 4 cups of fresh cold water. Blend on high speed until the mixture is as smooth as possible, approximately 2 minutes.

Line a large bowl or pot with a nut milk bag, cheesecloth, or fine mesh strainer and pour the blended soybean mixture through it. Squeeze or press firmly to extract as much liquid as possible, discarding the remaining pulp.

Pour the strained soy milk into a medium saucepan and bring it to a boil over medium-high heat, stirring frequently to prevent scorching on the bottom.

Once boiling, reduce the heat to low and simmer the soy milk for 15 to 20 minutes, stirring occasionally and skimming off any foam that forms on the surface.

Remove the saucepan from heat and allow the soy milk to cool slightly. Sweeten with sugar, vanilla, or a pinch of salt to taste if desired.

Transfer the finished soy milk to a sealed glass container or pitcher and refrigerate until completely chilled before serving. Store in the refrigerator for up to 4 days.