Creamy soy milk

Time to prepare: 30-45 minutes
Difficulty: Very Easy
Utensils: Pot, Nut milk bag/Cloth, Blender / Food processor / Immersion blender
Adaptable: Yes
Vegetarian: Yes
Vegan: Yes
Dish origin: [China]

Ingredients:

• 3 liters of water
• 200 g of unsoaked dry soybeans

Optional:

• 1 teaspoon vanilla extract
• 1 tablespoon sweetener of choice
• pinch of salt  

Preparation:

Bring 1.5 liters of water to a boil in a pot. Once it's boiling add the soybeans and boil for 1-2 minutes. Remove from the heat and let the beans soak for 30 minutes. Drain the soybeans and transfer half to a blender/food processor/immersion blender with 750 ml of water. Blend no longer than 20 seconds. Pour the mixture through your nut milk bag or cloth and squeeze or press with a wooden spoon to extract as much of the liquid as possible. Repeat the process with the rest of the soybeans and water and pour the milk into your pot to simmer over medium heat. Continue to simmer at a heat that will not boil over for 5-10 minutes. After this your milk is done. Add the optional ingredients and store in the refrigerator for up to 4 days. If you want to store it longer pour the hot milk into clean wide-mouthed jars, cover and store in the refrigerator for up to 3 weeks. Once opened the milk will keep for 5-7 days.