Things you'll need:
Full-fat soy flour -Available from Arrowheadmills.com
Cheesecloth or butter muslin
Patience and peace and quite
Pour 3 cups of water into a saucepan.
Set the stove to medium-high and let the water boil.
Next add 1 cup of soy flour to the water.
Make sure to put it in slowly or it will make a huge mess.
Pour it in slowly and whisk the mixture at the same time.
Continue whisking until the water and flour are completely mixed .Now you can reduce the heat to medium-low and let it simmer for 20 minutes. Stir it every couple minutes or it will stick to the bottom of your pan. If it begins to look too thick, add a little more water until it's the right consistency. If it looks too thin, let it simmer for five to ten more minutes so more water can evaporate.
Now the next step is to drain the heavy part off…Place cheesecloth or butter muslin inside the colander. Make sure the entire bottom of the colander is covered. Put the colander over a bowl that is large enough to catch the liquid. Pour the soy milk into the colander. Let all the liquid strain through. Wring any excess liquid out of the cheesecloth. Put the milk in the refrigerator immediately after straining it. Unless you are making tofu, than get ready to do that.