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You didn't say- assuming you want to make soy milk from scratch?
Pour 1 cup of dried soybeans into a large bowl. Add 4 cups of cold water, and soak overnight, but no longer than 8-10 hours. The soybeans will expand to about 2- 2 1/2 times their original size.
Drain the soybeans, and place 1 cup into a blender. Add 1 ½ cups of fresh water, and blend for about 2 minutes. Remove the soybeans from the blender and place them back into the bowl. Continue blending the beans, one cup at a time, until they're all processed.
Pour the soybeans into a large pan, and add 5 cups of fresh water. Bring the mixture to a boil, and then lower the heat to medium-low. Simmer for 10 to 15 minutes, stirring occasionally.
Line a large colander with a piece of cheesecloth, and place it over a large bowl to catch the soy milk. Pour the soybean mixture into the colander using a cup or ladle, and strain out the liquid into the bowl. Push the mixture down with the back of a spoon to get as much of the liquid out as possible.
Fill a large bowl with cold water, and gather up the cheesecloth from the colander. Twist the top to keep the mixture from falling into the bowl. Holding the top of the cheesecloth, dip it into the bowl of water. Dunk the cheesecloth through the water to extract any remaining soy milk from the soybeans.
Place the cheesecloth-wrapped soybean mixture back into the colander, and strain the liquid into the bowl again, pushing with the spoon to extract all the liquid. Pour 2 cups of water through the soybeans, and strain this through the cheesecloth. Press, squeeze and twist to get out as much liquid as you can. The remaining liquid is the soy milk