1-1//3 cups soy beans
6 cups boiling water
2 tablespoons honey
Be sure to pick over and wash the beans thoroughly. Soak at least four hours. I usually let them soak overnight. Put them in the fridge to soak because, unlike other beans, soy beans will ferment. They should swell to about three cups. Divide them into three one-cup amounts.
Put two cups of boiling (not just hot, but boiling) water in your blender with one cup of beans. Blend for a minute or two. Repeat with the next cup of beans, then the next.
Strain the bean fluid through muslin into the top of a double boiler. Be careful because the bean mixture is still really hot.
The mash that’s left in the muslin (okara) can be disposed of or used in other recipes. The soy milk should be simmered in the double boiler for 30 minutes. At this point, I add the two tablespoons of honey. Mix well. Then pour soy milk into a clean half-gallon container and add water to fill. I usually add some of the water as ice to cool the soy milk quickly before putting it in the fridge.
The soy milk should last close to a week.