Makes: a gallon, give or take.
Preparation time: 1/2 hr.-1 hr..
Rinse and soak the beans at least 10 hours in the fridge.
either grind the beans into a paste using a grain mill and add to a pot of 12 c. boiling water...OR... process the beans in a blender or food processor with boiling water (3/4 c. beans to 1 3/4 c. boiling water at a time) and pour into a big heavy pot. (Note: It is important to not over estimate your blenders abilities. Be careful to not burn out your blender while grinding beans. A food processor offers better results (with sharp blade)).
Bring yer soy-milky-sludgy goodie to a boil while stirring over medium to high heat. TURN DOWN IMMEDIATELY AFTER IT STARTS TO BOIL OR YOU'LL HAVE A MESS. now you can just let it simmer (no stirring necessary) for 20-30 minutes.
Meanwhile...line a colander with a thin cloth and set it up over a big bowl or another pot. when the soymilk is cooked, ladle it into the colander, straining the pulp (called okara) in the cloth and allowing the milk to collect in the bowl. make sure to squeeze all the milk you can from the okara before transferring it into a jug or two to cool. the last step is to taste yer creation...need more water? how's about a little sweetner, vanilla, carob or some sea salt?
The okara can be steamed for an hour and added to breads in place of some of the flour and liquid, and to burger-type recipes in place of the tofu.