Directions

1. First, you will need some soybean. You will find 2 different forms on the market. The whole one still got the skin on which makes it hard to soak. Probably will take 15 hours. The split one - you want to use this one for convenience because it takes less time to soak, probably 5-6 hours. Both of them will work. The whole one, because it has the skin on, you will need to do an extra step to remove that, which I will show you how to do that later.

2. Soak the soybean with room temperature water for 5 hours or overnight depends on which type of soybean you are using.
3. How to remove the skin from the whole soybean. When they are completely rehydrated, grab a handful and rub them with your hands. As you doing it, the skin will separate from the beans. You just keep rubbing them until most of the skin comes off. Rinse it with water. Carefully pour it out and skin will float away as the water goes. Do this several times and you can start the grinding process.
4. For every 200 grams of dry soybean, you will get about 2.5 cups of soaked soybean. To that, we gonna match it with 6 cups of water.
5. Put the soybean in the blender. Add just enough water to cover the soybean. You don’t need to add all the water in once. I found out it blends better this way. If you add too much liquid, the soybean kind of floating around and don’t get grind well.
6. Use a double-layered cheesecloth. The sieve is no fine enough. Pour the soybean puree in. Remember we still got some remaining water? Use that to rinse the blender. And pour it to the cheesecloth as well. Stir the soybean puree because sometimes they sink to the bottom of the cheesecloth and the liquid is hard to go through. Squeeze all the liquid out.
7. Then you have the raw soy milk. It is actually just soybean juice. We call it milk is that it does look like milk and it contains lots of protein as well. By the way, if you ask what to do with the leftover soybean solid part. I usually discard it but you can sun dry it and mix it with soil. That will provide lots of nutrition for the plant.
8. Next step is to boil the soy milk. You want to use a big pot because it does overflow easily. Use medium heat, and be sure to stir it all the time because if not, you will end up having a pot that is coated with a burned soybean layer on the bottom. In about 10 minutes, you will see the soy milk starts boiling and the bubbles suddenly enlarge the value. Turn the heat to low immediately. And the liquid will calm down. If you are not next to the stove, it will be a huge mess and you don’t want that. Keep the soy milk at this slightly simmering stage for another 5 minutes. I guess this is the only annoying part of this recipe. Because you have to babysit your soy milk until it is done boiling. And the total process will be about 15 - 18 minutes.
9. Once the soy milk is made, you can season it with some sugar and a tinny pinch of salt. Or you can be fancy, add some vanilla or some cocoa powder. There are many ways you can try. Or you can also drink it without sugar. It will be much healthier but pretty tasteless. Soy milk only last 3 days in the fridge. It is better to make it fresh. Yes, you can freeze soy milk. It is just better to drink it right away after it is defrosted.