Soak soybeans in 3 quarts water in the refrigerator overnight.

Drain and grind to a fine, gritty paste in a blender, in 4 to 5 batches, using a total of 2 cups very hot water to process.

Whisk paste into 3 1/2 quarts rapidly boiling water. Reduce heat to medium-low and cook for 15 to 20 minutes, stirring occasionally. Keep 1 cup cold water at hand to add if the pot begins to foam over! Remember, soy milk acts like dairy milk and scorches easily.

Strain through cheesecloth. Set colander in a larger bowl or pan to catch the strained milk. Then, using a quart jar filled with water for weight, push the soybean pulp repeatedly to extract as much liquid as possible.

Taste soy milk. It benefits from a pinch of sea salt and a little sweetener, plus a bit of vanilla or almond extract (optional).

Cool, then refrigerate in covered jars for use within 4 to 6 days. You may freeze in appropriate containers, leaving ample head space for expansion. Thaw in the refrigerator over several hours for use as needed.