Homemade Soy Milk

"What?" you say. "Why in the world would you make that?" Well, because soy is really healthy, and, with a 25-pound bag of dried soybeans in my pantry, I cannot justify buying soy milk. Homemade soy milk is so inexpensive that it hardly registers on the cost scale.
(This is a graphic illustration of homemade soy milk hardly registering on the cost scale. I know, it doesn't really fit, but it got my family-heirloom scale pictured on my site, and that's good.)

For bean consumption in general, I put a handful of beans into my smallest crock pot every night before bed, along with a half-teaspoon of salt and a quart of water, and have the beans with lunch the following day (no pre-soaking necessary). On the days when it's soybeans in the crock pot, I have soy milk with my lunch. Here is how it is made:

Put one cup of cooked soybeans into the blender.
Add two cups of ice cubes,
two cups of water,
one tablespoon of sugar,
and 1/2 teaspoon of vanilla.
Whir it around on the blend setting for at least a minute.
Pour it into a glass, plug your nose, and drink. Okay, I don't really plug my nose, but it really doesn't have a pleasant aroma. More sugar makes it taste better, as does chocolate, which also makes it smell good, but I'm giving you the healthiest version. A banana is also a great addition. Just toss it into the blender with everything else. Much tastier.