Step 1

In a large bowl, wash and drain the soybeans 2-3 times, and refill the bowl with fresh water. Set aside for 6-8 hours or overnight.

Step 2

Once the soybeans have re-hydrated, pour the beans and water into a large pot, and bring the pot to a boil, covered. Lower the flame, and keep the soybeans on a steady simmer for 10 minutes.

Step 3

Drain and rinse with cold water, reserving about 3 cups of the cooked water for blending.

Step 4

Scoop about 3 cups of the cooked soybeans into a food processor with a blade attachment. Pour a cup of the reserved water into the processor bowl and blend the beans.

Step 5

Using layers of cheesecloth, squeeze the liquid from the ground beans into a collection bowl. Pour 2 cups of the cold filtered water through the cheesecloth, and wring the beans once again. When the liquid has passed through, keep the squeezed ground beans in a separate bowl. This is your soy pulp!

Step 6

Repeat the steps of blending and passing water through the soybeans, the liquid measurement totaling 8-9 cups (e.g. 3 cups of cooked soybeans + 1 cup of cooked bean liquid + 2 cups of cold filtered water = roughly 3 cups of soy milk; repeat 2 more times, totaling about 8-9 cups of soy milk and left over soy pulp).

Step 7

Pour all of the soy milk into a pot, add the desired amount of sugar, and bring the contents to a boil. Once it starts boiling, turn off the flame, cool, bottle the milk, and refrigerate.

Step 8

Enjoy your soy milk with a bowl of cereal or a cup of coffee!