First I turned the dry beans into flour in my Vitamix blender, then removed the flour, and added water to the blender. With the blender on low, I added the flour back to the blender and ran it up to high for several minutes. Meanwhile, I boiled the rest of the water in a large pot, then added the soy/water blend, and returned the mixture to a boil, stirring occasionally.

After boiling, I let the mixture cool in the pot for 30 minutes. Then I carefully removed the milk with a cup while leaving the soy residue on the bottom of the pot. When I reached the soy residue on the bottom, I put it into a strainer for a while to drain, but there wasn’t much liquid left. This method seems faster and easier than trying to strain the residue out.

The soy residue doesn’t taste bad, so I’m having it for breakfast with some sweetener instead of oatmeal.

The best way to eliminate “beany” flavor and maximize nutrition is as follows:

1) Soak the beans 12 hours. Change the water once or twice if possible/convenient.
2) After soaking, handle beans carefully because any injury to the beans releases the LOX group of enzymes that is responsible for creating the “beany” flavor which is actually due to free radicals formed by the enzymes. Toss out the soak water.
3) Boil the whole beans in a 10:1 water:bean ratio by weight for no more than 10 minutes. This will inactivate the LOX enzymes. Scoop the scum off the top of the water.
4) Pour the beans and water into a sturdy blender and blend on high for at least a minute.
5) Pour contents of blender into a pot and boil for at least 20-30 minutes. This will further inactivate/destroy anti-nutrients such as trypsin inhibitor.
6) Strain through multiple layers of cheesecloth into an airtight, sealed glass container and either drink immediately or refrigerate.
7) Soymilk should keep for about 1 week. Maybe up to two weeks.

An alternative method that may save time and be even more effective would be to drop dry soybeans directly into boiling water for 10 minutes, scoop off the scum, drain in a colander/sieve, and then soak for 12 hours. After soaking, blend the beans and make the soymilk as described above.

Thanks.
Gu.