Soy milk

Preparation

1. Prep: Soak the soybeans for at least 8 hours. They will increase in volume after soaking.
2. Blend: Work in batches so your blender isn’t overloaded. For each batch, blend equal portions of soaked soybeans and water (about 1 cup soybeans with 4 ¼ cups water per batch) for 1 minute.
3. Strain: Pour each blended batch into a large pot through a very fine sieve or a mesh strainer designed for plant milks.
4. Cook: Once all batches are blended and strained, heat the mixture. Stir constantly and skim off any foam for at least 15 minutes, or until it comes to a boil.
5. Cool and store: Let cool to room temperature. Remove the cream, then transfer to bottles or airtight containers. Refrigerate.
6. Shelf life: Keep in the refrigerator for up to 1 week.