First, soak the dried soybeans in water overnight. Soaking will make them easier to digest. They’re hard to digest if you don’t soak them first. Don’t forget to rinse thoroughly before continuing with the recipe. If you wish to remove the outer skins, you may do so. I did not see a greater benefit in removing the skins; it is optional.

Put the ingredients in a blender or food processor with ten cups filtered water per 1 cup of dried soaked beans and then blend them. Don’t put in as much water if you prefer a thicker consistency.

Pour this mixture into a cheesecloth-lined strainer set over a large measuring cup or a large pot and let it strain. You can also use a nut milk bag, coffee filter, or fine mesh strainer. Discard the pulp left behind after straining out the liquid by pressing the pulp against the bottom of the cheesecloth/strainer with your hand or a rubber spatula.

Bring the remaining liquid mixture to a boil and then reduce to medium-low heat for about 15 minutes, stirring constantly to prevent sticking to the pot. Afterward, you can taste it to make sure it does not taste bitter. That’s it. Serve warm with your favorite sweeteners. Soy milk has a subtle flavor that pairs well with the sweetener of your choice.