Soy Milk I

Put the soybeans and 1 L of water into a pot and soak for 8–12 hours.

Strip the soaked beans of their hulls by rubbing or crushing them between your fingers, then remove the hulls and pour away the excess water.

To separate hulls from beans, fill a bowl with water and pour it away quickly enough to drag the hulls but not so quickly that the beans follow; repeat if necessary.

Add ½ L of fresh water and blend until a creamy substance forms.

Add another ½ L of water and blend until the mixture is totally smooth.

Bring the raw milk to a boil while stirring, then reduce the heat to minimum, place the lid on, and simmer for 20 minutes.

Check frequently to prevent overboiling; if necessary, pour a little cold water on top of the lid to reduce foam.

Once the bitter odor has disappeared, remove the pot from the stove and add 1 L of cold water.

Line the inside of a can with cheesecloth so it is completely covered, with the edges hanging over the rim; if the can is too wide, use a large bowl instead.

Carefully pour the cooked, unfiltered milk into the can.

Fold the cheesecloth together at the top, lift it out of the can, and let the filtered milk drip into the can.

Rotate the bottom of the cloth against the top and use your hands to exert additional pressure on the soy mass, being careful not to burn yourself.

When no more milk can be extracted, open the cheesecloth and place the resulting okara ball into the prepared container.

Store the okara in a cool place for up to 3 days, or freeze it if desired.