Soy Milk with Andrea Nguyen

Sweet, fresh, and beloved by the lactose intolerant everywhere, homemade soy milk is approximately five hundred times better than the store-bought stuff. And making it should be so simple: it takes only soybeans, filtered water, and some basic equipment. So why don't we all just whip it up at home? Nobody ever taught us how. Sad! Well, its time to turn those soy-stached frowns upside down, everybody. Because author and culinary instructor Andrea Nguyen is here to show us the way. As is so often the case in cooking, quality is key. When you're working with just two ingredients, you gotta use the good stuff. Nguyen recommends non-GMO soybeans that are uniform in size -- roughly as big as frozen peas.

Water, meanwhile, should be filtered or come from a spring. None of this straight-from-the-tap business, okay? From there, it's just a matter of practicing a little patience with yourself as you gradually master a recipe that's bound to become a household staple. You can drink this homemade goodness by the glass, blend it with fruit for smoothies, toss it in with your morning cereal, or use it to make some killer tofu that will wow your friends and neighbors. Ready? Let's show some soybeans who's boss.