Soy Milk: The Freshest Homemade Recipe for Creamy Results

Instructions:

1. Phase 1: Preparation and Soaking. Rinse the dry soybeans thoroughly under cold water. Inspect and discard any damaged or discoloured beans.
2. Place the rinsed beans in a large bowl and cover them with 6 cups of fresh water. Let the beans soak for 8 to 12 hours, or until they are soft and easily split when pressed.
3. Drain the soaking water completely. Rinse the soaked beans thoroughly under cold running water one last time to help reduce the 'beany' flavour.
4. Phase 2: Blending. Transfer the soaked, rinsed beans to the blender jug. Add 6 cups (1.4 L) of fresh, cold water.
5. Blend the mixture on high speed for 3 to 4 minutes until the mixture is completely pulverised and milky white, resembling a fine, frothy slurry.
6. Phase 3: Straining. Set a fine-mesh sieve over the large stockpot. Pour the blended mixture through the sieve to perform the initial strain and remove the coarsest solids.
7. Place a nut milk bag or cheesecloth over the sieve. Pour the already strained liquid back through it slowly.
8. Gather the top of the nut milk bag and squeeze firmly to extract every last drop of milk. The remaining dry pulp (Okara) can be reserved for other uses.
9. Phase 4: Cooking and Finishing. Place the pot containing the raw soy milk on the hob. Stir in the optional sugar/sweetener and salt.
10. Bring the mixture slowly up to a rolling boil over medium-high heat, stirring constantly to prevent scorching the bottom.
11. Crucially, when the milk reaches a boil, reduce the heat immediately to a low simmer. Simmer gently for a full 15 to 20 minutes.
12. Stir frequently during the simmering process, as this cooking time is mandatory to neutralise enzyme inhibitors and eliminate the raw, beany flavour.
13. Remove the pot from the heat and allow the milk to cool down fully, skimming off any foam or skin (Yuba) that forms. Once cool, pour into airtight bottles and store in the refrigerator.