2 cups dry soybeans
5 cups water
12 cups water
agave nectar or other sweetener, to taste, optional
1. Add the beans to the 5 cups water; cover and soak 10 hours. Heat 12 cups water to boiling in a large saucepan. Drain and rinse beans. Discard soaking water. Pour heated water into a pitcher. Line a colander with cheese cloth, and place colander on top of saucepan.
2. Add about a quarter of the beans and about three cups of the heated water to the blender and puree well (I usually just barely cover the beans with water at first, and add the rest gradually). Pour the blender contents into the colander and allow to drain into the saucepan.
3. Repeat step 2 until all of the beans and water have been used up. Ball up the cheese cloth inside the colander and squeeze out as much of the remaining milk as you can (I fold the cloth against one side and press on it with the spoon).
4. Pasturize the milk by simmering for about ten minutes on low or low-medium heat, stirring occasionally. During this step, add sweetener, if desired (I use about 2 tablespoons of agave cactus nectar when I make the full recipe). Pour finished soymilk back into the pitcher; chill or freeze.
Save the leftover soybean puree (called "okara"). Spread it out on a cookie sheet and bake it, stirring occasionally, at 350 degrees or lower, until dry (about thirty minutes). Use as TVP or textured soy protein in other recipes (stir fry, meat analogs, baking, etc.). I store my dried okara in a zippy bag in the freezer until I need it.
Source of recipe: This is my modified version of a recipe given to me by a friend years ago.