Instructions

1. Drain the soybeans from their soaking water and rinse them thoroughly under cold running water to remove any impurities.
2. In a high-powered blender, combine the rinsed soybeans with 6 cups of fresh water. Blend on high until the mixture is smooth and creamy, about 2-3 minutes.
3. Pour the soy milk mixture into a large pot. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent it from sticking to the bottom of the pot.
4. Once the soy milk reaches a boil, reduce the heat to low and let it simmer for about 20 minutes, continuing to stir occasionally.
5. Strain the soy milk mixture through a cheesecloth or a fine mesh strainer into a large bowl. Be sure to squeeze out as much liquid as possible to extract every bit of creamy goodness. The remaining soy pulp, known as okara, can be saved for other recipes such as veggie burgers or baked goods.
6. Return the strained soy milk to the pot. Stir in the sugar and vanilla extract, and continue stirring until the sugar is fully dissolved, about 2-3 minutes.
7. Allow the sweet soy milk to cool down before transferring it to a clean bottle or jar. Store in the refrigerator and consume within a week. Shake well before each use to ensure even sweetness.