Traditional Japanese Soy Milk (Method 1 // Dry beans 1 cup : Water 1.5-2 cup)

1. Rinse and soak the beans in water overnight. Drain the beans and give it a quick rinse. Add it to a blender with 1.5-2 cups of water and blend. Pour it into a pot and bring it to a boil over medium high heat.  Once it begins to boil, reduce the heat to medium low to low and simmer for 10-12 minutes, stirring continuously. Pour over cheesecloth and a fine mesh sieve (or nut milk bag) and once cool enough to handle, squeeze out the milk over a bowl. 

Small Japanese Soy Milk Batch (Method 2 // Cooked beans 1 cup : water 1 cup)

1. Rinse and soak the beans in water overnight. Drain and add it to a pot with 2 cups of water. Bring it to a boil over high heat. Once boiling, reduce heat to medium low and simmer for 30 minutes or until soft. Drain the beans. 
2. From here, you can make soy milk by blending 1 cup cooked beans with 1 cup of water, and some sugar to taste. Straining is optional, depending on how smooth you like your soy milk and the power of your blender. I like to divide the amount into 2 cup portions and freeze some in batches for easy removal and daily fresh soy milk.