• Rinse soy beans and discard the water. In a large bowl, add the soy bean and fill it up with water that is 2 inches above the beans. Soak over night.
• Rinse the beans a few times until the water is clear and not with a yellow tint in the water. If some of the skin of the shell sheds, discard them.
• Add the soaked beans with the 11 cups of water. Blend on high for 30 seconds. You will need to alternate a couple times to blend everything together.

Instant Pot Guidelines

• Press the "sauce" function and wait for the liquid to warm up. Once it starts to simmer, start to stir and skim off the foam at the top. Keep stirring until it starts to boil. Turn off the "saute" function and give it a good stir and making sure there's nothing stuck at the bottom of the pot.
• Close the lid and switch the steam release valve to sealing. Press "pressure cooker" and switch the mode to high pressure. Set time to 10 minutes and when it is done, allow it to be natural release. Once the valve unlock itself carefully unlock the lid.

  Close the lid and turn the steam release valve to sealing. Press "pressure cooker" and make sure it's on high pressure. Set the timer to 10 minutes and then natural release, which may take 15 minutes or a bit longer. The valve will collapse on its own. Carefully unlock the lid
• ***If you get a burn alert it is because the soy bean residue is stuck at the bottom of the pot. Release the lid and give the mixture a good stir. Make sure you're releasing the residue at the bottom of the pot. Close the lid and continue with the pressure cooker***

Using a pot guidelines

• Add the mixture to a pot big enough where there's still room at the top and not filled all the way to the top. Find a non stick large pot as well for the soy bean residue (okra) will stick to the bottom once the fire is on.
• Heat the pot with the soy milk on medium high. When you see the milk is close to a boil, DO NOT WALK AWAY. It will boil over very quickly and cleaning up soy milk residue from the stove top is not a fun task.
• When you you notice the milk is simmering, foam is still to form at the top. Skim the foam out.
• When the milk is starting to rise and foam more, turn the heat to low and give it a good stir to slow down the foam from rising too quick. Stir to release some residue from the bottom of the pot. Simmer on low for 10 minutes. You can simmer longer if you want a thicker consistency.
• Prepare a large jug and place the strainer or cheesecloth, or a milk bag. Be careful the steam does not burn you. Let the strainer hang and let the okra cool as it slowly drains the last drop of liquid. When it is warm enough for the hands to touch the okara, squeeze the rest of the soymilk out from the soybean pulps inside the cheesecloth or strainer.

Dried Date as Sweetener

• Soak 4-5 dried dates in hot water for 30 minutes. Once it is soft enough for hands to handle, tear the seed inside and discard it.
• In a high speed blender, add the dates and 3 cups of soy milk to the blender. Blend on high for 30 seconds.
• In the jug of where the rest of the soy milk is, put a strainer at the top and strain the date mixture in. Give the jug a good stir. Optional: add vanilla extract for more flavour.

Sugar as Sweetner

• Once the liquid is strained from the pulp and it is still hot/warm, add the sugar to the mixture. Give it a good stir until the crystals are dissolved. Optional: add vanilla extract for more flavour.