Soy Milk
Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Ingredients
1 pinch sea salt
1/2 teaspoon natural vanilla extract (optional, plus more to taste)
1 tablespoon cane sugar (or other sweetener, plus more to taste)
4 cups filtered water
1/2 cup soybeans (white or yellow)
Step by step
To soak the soybeans, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1/4 teaspoon of sea salt and a splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. The beans are ready to use when they split easily when you squeeze them.
Drain, and discard the soaking liquid (do not use this water to make the milk). Rinse the soybeans thoroughly and remove the outer skins.
Throw the soybeans and 4 cups of clean filtered water into your KitchenAid® blender, secure the lid, and blast on high for 30 to 60 seconds, until the beans are completely pulverized.
Strain the mixture using a nut-milk bag or filtration bag.
In a large saucepan over high heat, bring the mixture to a boil. Reduce the heat to medium, and simmer partially covered for about 20 minutes, stirring regularly from the bottom of pot to prevent the mixture from sticking. The mixture will rise and foam (which is why you don’t put it in a medium or small saucepan). The mixture is ready when it has a thick layer of foam and froth on the top. Remove the pot from the heat, and use a slotted spoon to skim the foam, froth, and skin from the top of the water. Allow the milk to cool completely.
Push the milk through a fine mesh strainer. Stir in the sugar, vanilla, and salt while the milk is still warm so it dissolves.
Store the milk in a sealed container in the fridge. The soy milk will keep for 3 to 4 days.