Homemade Soy Milk

Ingredients

• 1 cup dried soybeans
• 3 1/2 cups water
• Optional flavors or sweeteners such as vanilla or almond extract; honey, agave nectar, or sugar

Directions

1. Rinse the soybeans, drain them, and cover them with about 6 cups of water. Leave them to soak for 8 to 10 hours, then rinse and drain once more. Put the beans in a blender or food processor with 1 cup of water. Blend until the mixture is thick, smooth, and creamy, stopping to scrape the sides as needed, about 3 minutes.
2. Place a strainer or colander inside a large mixing bowl. Drape it with a large tea towel that is sturdy but not overly heavy, so the liquid can strain through while the soybean pulp stays behind.
3. Pour the puree into a large pot and add 2 cups water. Set it over medium-high heat and cook, stirring now and then so the bottom does not scorch, until the mixture is very foamy and just starts to boil. Carefully pour the hot mixture into the towel-lined strainer, then rinse out the pot.
4. Gather the towel edges and twist them closed. Use a pestle or the base of a sturdy bottle to press the bundle against the strainer, pushing the milk down into the bowl. If you prefer to press the hot bundle by hand, a silicone oven mitt can help protect your hands.
5. Once the pulp looks mostly wrung out, open the towel and pour the remaining ½ cup of water over it. Close the towel again and squeeze out the last of the soy milk. You should end up with about 3 ¼ cups of raw soy milk.
6. Pour the soy milk back into the pot and bring it to a boil over medium-high heat, then lower the heat to medium-low. Simmer it gently until it tastes sweet and no longer has that raw bean edge, about 7 minutes. Add any flavoring or sweetener, if using.
7. Serve the soy milk warm or chilled, and use it within a few days.