Milk your beans

A little different way on Tes’s blog (here). She is a specialist of vegetable milks.
Remember the corn milk.

Mine is KSS.

Take dry soy beans (on the left on the photo, the others are roasted).

Rinse and soak them overnight (or over-day).
Change the water and grind in a blender or with a hand-mixer, let sit 10 minutes, grind again.
Bring everything to boil, cook a little.

Separate the grounds and the milk. I use a very thin sieve and after I pass the milk through a metallic coffee filter.

The grounds are okara. I want to keep them (that’s why I cooked everything). Because I can make u-no-hana and even diet cookies…

u-no-hana

The liquid is your tonyu. I don’t want to say “soy milk” because in the countries of most readers you can buy a drink sold as “soy milk” and it is not this. It is tonyu + water + sweeteners + vanilla + whatever. A different product.
It’s with tonyu only that can make tofu :

torori tofu

Well here is a street-stand classic, the tofu shops sell it sometimes at the market :

kurogoma tonyu (black sesame soy milk)

-2/3 glass of fresh soy milk + 1/3 glass of water
-0 to 1 ts of honey/syrup, as you like
-1 tbs of black nerigoma (sesame butter, tahini)

Mix in the blender, or whisk well. Serve fresh.
I always see black sesame, but that can be good with other colors or other nut butters.