Soymilk

After much thought about all the soymilk we buy (which we mostly use for cereal during the days Jeremy works and we don't have time to make a proper breakfast) and all the other added who-knows-what they add in the stuff to make it thicker and taste more like cows' milk, I have decided to start making soymilk from scratch, which is an easy enough process. It also has the added benefit of the beany flavor that I love which is usually mostly removed from most brands on the shelf here. So today was my first attempt. I called my mom to get the recipe from the person I've watched make soymilk the most. She gave me the following:

Measure 2 cups of dried soybeans. Soak overnight in approximately 10 cups of water for 12-24 hours.
Drain and rinse beans several times in cold water. The soaked beans will come out to approximately 5 cups of soaked beans.
Puree 1 cup of soaked beans with 1 cup of water in blender until smooth. (You can probably do this 2 cups at a time depending on your blender). Continue with this 1:1 ratio until all beans have been pureed.
You can either 1) pour the puree in large saucepan, add 4 cups of water and bring to boil over medium to high heat or 2) strain the puree first through a sieve or cheesecloth (the way my mom always does it). This time around I thought maybe more soymilk would be extracted from if I boiled it all together so I used Method 1.
Stir constantly to avoid burning the milk. Then simmer for 10-15 minutes.
Strain through sieve or cheesecloth (for Method 1). I recommend you wait a bit until the soymilk has cooled down significantly before straining it so you can squeeze the milk out better (without burning yourself or enveloping yourself in steam--like I did). I added about 4 more cups of water to the soymilk because I found it too thick and put about 3 T of honey (or you can use sugar) in it to sweeten it and make it more palatable for us. Ahn had a beautiful description with her recipe that I just found now. She also recommends that for a richer taste you can soak some peanuts with your beans the night before and/or add a few drops of vanilla afterwards. If you have a hold of pandan leaves, you can boil the milk with a pandan leaf for the pandan flavor. Experiment to see what is best for you. I used only 1 cup of dried beans for this and filled a small 1 liter or so pitcher. I read somewhere that it keeps for 3 days so I didn't want to make too much. It really is not hard to do and if you want to avoid those extra preservatives or thickeners, this is the way to go.