FRESH MAPLE VANILLA SOYMILK

Steps:

• In a large bowl, cover the soybeans in 6 cups of water.
• Make sure they are submerged completely.
• Set aside and leave to soak overnight.
• When beans have finished soaking (about 8-10 hours), drain out excess water.
• In a kettle or small pot, bring 3 cups of water to a boil.
• In a blender or food processor, blend one-third of the beans with one cup of boiling water until pureed.
• Pour into a large stock pot and set aside.
• Repeat twice with the remaining two-thirds of the beans and add to stock pot.
• Add 7 cups of cold water to the bean puree and slowly bring the mixture to a boil over medium heat, stirring continuously.
• Once boiled, remove from heat immediately, cover with lid, and set aside to cool.
• Once cool enough to safely handle, strain the mixture through a cheesecloth or a metal strainer into a pot.
• Discard the pulp.
• Add the vanilla and syrup to the milk and cook for 30 minutes on medium heat, stirring occasionally, in a double boiler.
• (If you don't have a double boiler, you can use two different-sized pots. Put the milk in the smaller pot and water in the larger one.) Transfer to a pitcher or container and refrigerate.
• Stays fresh for 5-7 days.