Fresh homemade soy milk -- there's nothing like it. It's nuttier, creamier and certainly more soy-y than the store-bought kind. Now before proceeding, you should know that most store-bought kinds have sugar, so if you want that same sweet taste, you'll need to add a good dose of sugar.
For more on what to do with soybeans, check out our soybean series.
1 1/2 cups dried soybeans
Soak 1 1/2 cups of the dried soybeans overnight in a generous amount of the distilled water. This is fine to leave outside, but if you're doing this in the middle of the summer, you might want to put this somewhere cool or in the refrigerator.
The next day, massage the soybeans around so that most of the skins are removed or float to the top. If this is too troublesome, you can skip this step although this is a way to improve flavor.
Now, to puree the soybeans: add half of the soybeans into a blender with about 1 3/4 cups distilled water. Puree until very smooth. Repeat with the remaining half.
Put 3 cups of water to boil in a large stockpot. Add the soybean puree into the boiling water and cook on medium-high heat for 20 minutes or so, partially covering it with a lid. You'll have to tend to this carefully, frequently stirring and monitoring as this will foam up, bigtime.
While the puree is cooking, layer the cheesecloth (at least 2-3 times) over a colander. Set the colander inside a larger bowl. Pour the cooked soybean liquid through the strainer. When it's had a little time to cool, use a spatula to press the remaining juice out of the strainer. When it's cool enough to handle, slowly squeeze the cheesecloth until all of the soy milk has been pressed out and all that remains in the cheesecloth is the soy pulp (save this! very nutritious and you can make a lot of stuff with it).
Drink hot, or refrigerate and drink cold. You can add salt and sugar to taste, if you like.