Rinse and soak soyabeans in enough water overnight.

Next morning, soyabeans must have doubled in size. Rub them with your hands so that their skin is removed.

Drain the water and alongwith that, soya skin will also be discarded.

Transfer soyabeans to blender alongwith some of the (out of 8 cups) water. If your blender is small, do it in batches.

Blend soya to very fine puree.

Transfer soya puree to a large container/pan.

As whole 8 cups of water couldn't be used in blending soya, so pour whatever quantity of water is left, directly to the pan.

Place of pan on moderate heat.

Keep stirring deep to the base of the pan to prevent the liquid from burning.

Foam will be seen floating over the surface. Remove it with ladle and discard.

Let the liquid boil for 10 minutes.

In the meantime, take a big bowl and place a sieve over it.

Spread a clean muslin cloth over the sieve.

After liquid is boiled for 10 minutes, pass it through the muslin cloth.

A residue will be collected in the sieve over the muslin cloth and liquid will pass to the bowl.

Liquid in the bowl is your soya milk.

Cool the milk completely before moving it to the refrigerator.