i use a Soyajoy G4 automatic soy milk maker, which is well worth the investment if you are going to continuously make soy milk at home as I do. It will also make soy milk from dry soybeans, which I prefer out of convenience. It also seems to me that the soy milk made from dry soybeans doesn't go bad as quickly as that made from soaked beans. I add 4 ounces by weight of non-GMO soybeans and 1/4 cup of old fashioned oatmeal to the milk maker, add the water to between the marks and start the cycle. Once it is done, I strain the mixture through a very fine mesh strainer that is provided with the G4. I usually strain it twice to get as much pulp out as possible. I strain it into a 2 quart plastic pitcher and add 1/4 teaspoon of sea salt, 1/4 teaspoon of ginger, and two packets of sweetener (I use the stuff in the yellow packets), stir it together, add enough water to bring the level up to the bottom of the pour spout, and swish it together to mix. The ginger counters the "grassy" taste of the soy. I have also found that the taste improves considerably once it is chilled and has sat overnight. It is remarkably close to cow's milk in taste, texture, and appearance. I use it exactly as one would use cow's milk with no appreciable difference, including using it in coffee. To make a thicker coffee creamer, I add 3 heaping tablespoons of powdered coffee creamer to 1 1/2 cups of the hot soy milk and store in the refrigerator.