Soaking the beans makes them easier to de-hull and also makes it easier to blend them to make the milk.
You can individually pick the skins off the beans as you rub them, or you can drop the beans back into the water. The loosened skins will come off and float to the surface of the water.
It’s ok if you have missed a few skins, or if a few of the beans still have their husks. This won’t dramatically affect the milk.
If your blender isn’t big enough to hold four cups of water, put in half the soybeans and two cups of water. After you have finished blending the first batch, do a second batch.
If the mixture doesn’t look completely blended, blend for another fifteen seconds and check again.
If you have no use for the okara, you can dispose of it.
You can also add a teaspoon of vanilla extract, a stick of cinnamon, or even a few tablespoons of melted chocolate to give the soy milk additional flavor.
