My very first attempt at making homemade soy milk was a major disaster! Not only did the milk have a very unpleasant smell, but it also made me sick within half an hour of consuming it. Does anyone relate? 

My second attempt, several months later, thankfully yielded good results. Pheww! I learned the soaking technique from an acquaintance Daisy Pruthi, who owns a vegan takeaway/restaurant in Gurgaon. 

This method is quite easy to make and yields around six measures of milk per measure of dried soybeans. The milk is really smooth, creamy, and tastes so good—not at all “beany!” It’s perfect for tea, coffee, and hot chocolate. I even drink it as it is! You can also make thick and creamy curd with it.