Soak the soy beans overnight in plenty of water, I usually add about 5 times the quantity of beans;

Discard the bean water the next day, soaking the beans is to remove anti-nutrients like phytic acid, which will then be released into the water so do not use the soaking water to cook!

Drain the beans and transfer to a high speed blender, add the fresh water, blend on high until smooth;

Pour the blended soy milk through a milk bag over a large bowl or pot, squeeze out as much liquid as you can, don't throw out the pulp! It's nutritious and delicious, use them to make Okara patties using the recipe linked in notes;

Bring the soy milk to a boil over medium-high heat, stir frequently to prevent burning at the bottom, keep simmering for 15 minutes;

Meanwhile, take a clay pot, donabe, or dutch oven, or any thick-walled container you have that can maintain heat well, add the GDL into the bowl and dissolve with 20-30 ml warm water;

Once soy milk is done cooking, pour soy milk directly into the bowl and the dissolved GDL, close the lid, keep the container warm for 20 minutes;

Afterwards the soy milk will have coagulated inside, enjoy warm and fresh with your preferred sauce or refrigerate and have it cold, it can keep in the fridge for up to 5 days, enjoy!