Homemade Soy Milk
- 1 pound dried shelled soy beans
Place soy beans in a very large bowl. Add enough water so that the ratio of water to soy beans is 2 to 1; let soy beans soak overnight at room temperature.
Drain soy beans. Working in batches, transfer soy beans to the jar of a blender. Add enough water to the jar of the blender so that the ratio of water to soy beans is 1 to 1; blend until smooth. Transfer pureed soybeans to a large bowl. Repeat process with remaining soy beans and water.
Place 6 1/2 cups water in a large saucepan and bring to a boil over high heat. Stir in soy bean mixture using a kibera or a wooden spoon. Bring mixture to a simmer and immediately remove from heat.
Line a fine mesh sieve set over a large bowl with cheesecloth. Pour soy bean mixture into lined sieve; let stand until cooled.
Squeeze remaining soy milk through cheesecloth; discard cheesecloth and any remaining solids.