· ½ cup dried soybeans (80 g)· 4 cups water (1 l)· ½ teaspoon vanilla extract or a piece of vanilla bean (optional)· 4 dates (optional)
Step 1Soak the soybeans in water overnight (ideally 12 hours or longer).Step 2Drain 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 3Blend the soybeans with 3 cups of water (750 ml) until well blended and almost smooth.Step 4Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer.Step 5Pour 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 6Cook over medium heat, stirring occasionally, for about 20 minutes.Step 7Let cool the soy milk. You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.Step 8Keep leftovers in a sealed container in the fridge for about 3-5 days.