Homemade Soy Milk

Soak 1lb of dried soybeans in water overnight (or at least 8 hours). Drain and rinse the beans the next day. In a blender, transfer about half of the beans into the blender and add 4 cups of water. Pulse a few times until creamy (don’t overblend, doesn’t need to be a thick puree). Strain the mixture through a mesh sieve set over a big bowl (or you can use a nutbag). Press out as much soy milk as you can by pressing the mixture with a flexible spatula. Repeat this process with the remaining half of your soybeans. Pour the soy milk into a big pot and bring the soy milk to a simmer. Adjust the heat to maintain a gentle simmer. Skim off any foam that forms on top and discard. Stir and simmer the soy milk until the raw taste of the soybeans cooks away (it tastes a little acidic), about 30 minutes. The soy milk should taste mellow with a slight natural sweetness. Add a 1/4 cup of sugar or more to taste (or none at all) and stir to dissolve. Allow the soy milk to cool before storing in containers. Store in the fridge for up to 5 days. Serve chilled or warmed up!