Recipe Source: In Asia, a lot of families make their own soy milk. My friend Phuong from Vietnam explained the process to me while we were in Germany. This is how her family in Hanoi makes it.

To make this, you will need to strain a bean puree through cloth; something like a muslin cloth. Phuong tells me that her mother uses two different cloths to strain her soy milk to make it very fine and pure.

Ingredients
Dried soy beans
water
sugar (optional)

Method
Soak the soy beans overnight in plenty of fresh water.

Each bean has a transparent skin which must now be removed. Rub hand fulls of soaked beans between your hands to loosen the transparent skins. These will then float to the top where you can easily scoop them off and discard them. When all of the skins have been removed, drain the water from the beans.

Measure how much prepared soy bean you have in litres. For every litre of prepared soy beans, you will need to add two litres of fresh water: that's two parts fresh water to one part beans by volume.

Puree the beans to a very fine paste, adding water as required to facilitate blending. Mix any remaining water into the bean puree and mix well.

The bean puree now needs to be strained through cloth, something like a muslin cloth. You may do this by laying a large cloth over a deep bowl, pouring some of the puree in, and then gathering the cloth edges up and twisting them to seal in the puree. Continue twisting the cloth from the top down to squeeze out the strained liquid into the bowl below. Discard the solids which are left in the cloth.

When you have strained all of the puree, put the liquid into a pot and heat it on the stove. Don't let it boil! When the liquid is very hot and almost boiling, take it off the heat. If you are using sugar, mix in a little to suit your taste.