# Handmade Soy Milk — From Bean to Bowl

## Step 1: Soaking the Beans

Golden soybeans cascade into a clay bowl of clear water. The soak is patient work — 8 to 12 hours, sometimes overnight. The beans swell, soften, and wake up. This is where the flavor begins.

## Step 2: Stone Grinding

The stone mill turns slowly, heavy and steady. Soaked beans and water feed into the center, and thick white soy milk flows from the gap between the stones into a wooden bucket below. No machines, no shortcuts. Just stone, water, and time.

## Step 3: Filtering

The raw soy milk pours through a white cotton cloth stretched over a wooden tub. The cloth catches the okara — the soybean pulp — while the smooth liquid passes through. What's left behind is pure, silky soy milk, ready for the fire.

## Step 4: Boiling

The soy milk simmers in a large iron wok, steam rising in soft curls. A wooden ladle stirs gently to prevent scorching. The heat brings out the sweetness, kills the raw bean taste, and fills the kitchen with a warm, nutty aroma. This is the moment — fresh soy milk, done the old way.

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*Four steps. No additives. Just beans, water, stone, and fire.*