Homemade Soy Milk

Ingredients

Dried soybeans

1 cup

Water

6 cups (divided)

Sugar or sweetener

to taste (optional)

Instructions

1. Begin by soaking the dried soybeans in a large bowl of water overnight, or for at least 8 hours. This softens the beans and makes them easier to blend.
2. Once soaked, drain the soybeans and gently remove the outer skins by rubbing them between your fingers. Rinse the beans thoroughly under fresh water.
3. In a blender, combine the soaked soybeans with 3 cups of water. Blend on high speed until the mixture is well blended and almost smooth, about 2-3 minutes.
4. Place a cheesecloth or nut milk bag over a large pot and pour the blended soybean mixture into it. Squeeze the cloth or bag to extract as much liquid as possible. This liquid is your fresh soy milk. Discard the remaining soybean pulp or save it for other uses, like making veggie burgers or adding to baked goods.
5. Add the remaining 3 cups of water to the pot containing the soy milk. Bring the mixture to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
6. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally. This cooking step enhances the flavor and helps eliminate any raw bean taste.
7. After simmering, you can add sugar or sweetener to taste, if desired. Stir well to incorporate.
8. Allow the soy milk to cool before transferring it into a jug or bottle. Store your homemade soy milk in the refrigerator for up to 3 days.