Instructions

Step 1: Soak the soybeans in 2 to 3 cups of water overnight. They will swell to around three times their original size!

Step 2: Strain the soybeans and peel off the outer skins. Removing the outer skins is not mandatory, and it does take some time, but it will make smoother milk. Don’t worry if you cannot get all of them!

Step 3: Add the peeled soybeans to a food processor and pulse for 15 seconds until they have broken down.

Step 4: Add the 4 cups of filtered water to the blender and blend until smooth and creamy. If your food processor is too shallow, it may leak. I ended up having to transfer mine to a blender. 

Step 5: Strain the mixture through a sieve into a pot. Press with a wooden spoon to remove as much moisture as possible. You could also do this with a cheesecloth or nut milk bag, which would extract more of the liquid. 

Step 6: Bring the mixture to a boil in the saucepan. You will need to stir it constantly so the soybean pulp doesn’t burn on the bottom of the pot. Skim the foam off the top of the milk as it boils; get as much as possible.

Step 7: Lower the heat and cook for 20 minutes, stirring occasionally and continuing to skim the foam off the top. If the milk looks too thick for your liking, add a little extra filtered water here.  

Step 8: Transfer the milk from the pot to a jug with a spout and let it cool down.

Step 9: Transfer the milk to a glass jar or bottle. If you want it strained even more finely, use a cheesecloth, nut milk bag or dish towel to strain it again. Add the vanilla extract and maple syrup here if you want to, and shake well. 

Step 10: The milk should last 3 to 5 days in the refrigerator.