Step 1

Soak the soybeans in water overnight (ideally 12 hours or longer).

Step 2

Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do.

Step 3

Blend the soybeans with 3 cups of water (750 ml) until well blended and almost smooth.

Step 4

Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer.

Step 5

Pour the mixture into a pot or a saucepan and add 1 cup of water (250 ml). Bring to a boil, stir and skim foam.

Step 6

Cook over medium heat, stirring occasionally, for about 20 minutes.

Step 7

Let cool the soy milk. You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.

Step 8

Keep leftovers in a sealed container in the fridge for about 3-5 days.