Yesterday I went to a chinese supermarket and bought a bag of dried, white and unprocessed soy beans because I wanted to make my own soy milk.
I took about 100 grams of them and let them soak in water for about 20-22 hours.
Then I put them into a blender with around 400ml of water. The result was a creamy and thick liquid (maybe a bit too much water) with some tiny chunks of beans. I was a bit disappointed because at this point the mixture smelled really nasty kind of toxic to me but I kept going.
I put this mixture into a kitchen towel and strained it to get the raw soy milk.
Afterwards I cooked the raw soy milk for around 10-20 minutes (didn't really measure the time) on low heat. At the beginning it nearly overcook because of all the foam, just like all the recipes mention.
The result was a yellowish, watery liquid.
The result still smelled quite bad, just like I mentioned above. Not as strong as the paste I got after mixing the whole beans but still a weakened version of this "toxic" smell.
Yet I tried a tiny portion of the cooked milk and beside the fact that I might have used too much water it still didn't really taste like soy milk from the supermarket, not even close.
I know that the milk from the supermarket contains some sweeteners and other additional ingredient but really, I wouldn't be able to recognize mine as soy milk if I would blindly taste it.
Is there anything I could have done wrong?
Is the smell I mentioned just normal?
Any further suggestions?