Directions

1. Rinse the soaked soybeans in clean, cool water and drain in a colander. Run the beans through your fingers and remove as many soybean skins as possible, then add the soybeans to your KitchenAid® K400 Blender. Drain the soaked almonds (no need to rinse them!) and place them in the blender. Add 4 cups of water, cover the blender, and pulse the mixture 5 times.
2. Add remaining 2 cups of water to the blender, cover and blend on speed 5 for 60-75 seconds. The milk will be very frothy. Slowly pour the mixture from the blender through a fine mesh sieve placed over your extra large bowl mixing bowl. Use a large spoon to press the mixture through the sieve until no more liquid extrudes. Discard the pulp and set the bowl and sieve aside.
3. Lay an extra fine cheesecloth into a 4 quart saucepan so the edges overhang the top of the pan. Slowly pour the milk from the bowl into the cheesecloth, being sure the cheesecloth doesn’t fall into the mixture. Gently gather the cheesecloth edges into your hands, then twist the cheesecloth to press the liquid from the mixture. Discard the pulp and the cheesecloth. (We recommend doing this either near, or in, the kitchen sink. It can be a bit messy as you squeeze the liquid through the cheesecloth.)