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1
Rinse the soy beans, then soak in 6 cups of water overnight.
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2
The beans will soak up the water and become plump.
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3
Discard the top layer of water.
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4
This is how it should look after discarding the top layer of water.
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5
Process the 600 ml of soy beans and soaking water in a blender or food processor.
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6
If the blades of the blender are not moving properly, add water.
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7
It should look like this after processing.
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8
Transfer to a large pot.
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9
Add 6-7 cups (1200-1400 ml) of water, then bring to a boil over medium heat.
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10
It will boil over if covered, so do not cover the pot.
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11
To prevent scalding, stir with a spatula from time to time.
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12
When it comes to a boil, reduce to low to medium heat, then simmer for 20 minutes.
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13
Occasionally skim off the scum from the top.
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14
Remove from heat, then strain to separate the soy pulp from the soy milk.
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15
If using a cheese cloth to strain, it's easy to scald yourself, so wait until it cools before straining.
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16
I tested straining both with a cheese cloth and with a strainer, and surprisingly, it didn't make much difference.
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17
I find it easier to use a strainer.
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18
If using a strainer, I recommend using one that you can press the bottom of a ladle into to help squeeze out the soy milk.
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19
This recipe yielded about 8 cups of soy milk (1.6 L) and about 2.5 cups of okara.
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20
If it's difficult to sterilize the jars at once, use jars that are sterilized by boiling in water or rinsed with boiling water.
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21
Store the soy milk and okara in the refrigerator.
