Soy Milk

Instructions

1. Rinse the soybeans thoroughly with water and soak them overnight. The next day, discard the water and rinse the soybeans a few more times. Remove as many soybean skins as you can. Drain and set aside.
2. In a blender, blend the soybeans in five batches. Add 3 cups of water to each batch of soybeans and blend well. Transfer the blended mixture into a large 8-quart stockpot. Repeat the process until all the soybeans are blended.
3. Bring the mixture to a boil over medium heat, stirring occasionally to prevent burning. Once it boils, lower the heat to low and simmer for about 5–10 minutes, or until the soy milk reaches your desired consistency.
4. Turn off the heat once the soy milk is done. Use a cheesecloth or cloth coffee filter to strain out the soybean residue. You can use a ladle to press down on the residue to extract all the soy milk. Discard the residue.
5. Add sugar to taste before serving the soy milk. If you prefer salty soy milk, do not add sugar. You can add fried youtiao or Chinese crullers, cut into pieces, for a more substantial breakfast.