Serving size: Makes about 6 cups of fresh soy milk
- Cheese cloth or fine mesh fabric
- 2 large stock pots
- 2 cups of dried soy beans
- 8 cups of water
- Place soybeans in a glass container and cover with water so that there's about 2 inches of water above the soybeans. Cover and let the beans soak at room temperature overnight.
- After soaking, your beans should have absorbed water and become nearly double their original size. Drain the water and reserve.
- Measure the drained water and add additional water until your total liquid is equal to 8 cups in volume.
- Place your soybeans in the blender with enough liquid to blend. Depending on the size of your blender, you may need to do this in batches. The blended soybean mixture will be very thick.
- Once blended, pour the mixture into your stock pot. Repeat this process until all beans and water have been blended thoroughly and added to your pot.
- Once all of your bean mixture has been blended and is in your pot, heat your pot on medium heat. Be sure to watch your pot and stir often, as this thick mixture can easily burn and make your soy milk taste unpleasant. Heat your milk for 3-5 minutes, just until it starts to slowly boil.
- Remove from burner and allow to cool until it's not too hot to touch.
- Once cooled, setup your straining station. Place your colander in a clean stock pot, and line your colander with your fine mesh straining cloth or a nut milk bag.
- Slowly ladle your soy milk mixture into your straining station and drain out the liquid from the solids. You will most likely need to do this in batches. To get the most milk out of your soy mixture, twist the top of the bag and squeeze out as much milk as possible. Discard the soy pulp when you've gotten all of the milk out. Repeat this process until you've strained all of your pulp.
- Bottle your soy milk and reserve for 3-5 days.