I have not been making this as often as I was recently, so last weekend MIL "reminded" me to do it...
Sometimes I like to blend everything--soy beans plus pandan (screw-pine) leaves together. I would get green soy bean milk this way. But as the soy milk cools downs the colour would turn to yellowish green then to yellowish white, as you can see here and also the picture at the top
See? The light green colour which I like:
The method is still the very normal way we usually use to make soy milk, the only difference is I blended all the pandan leaves together. Although my blender doesn't need me to sieve the milk but I still sieve it through a muslin bag as I could still taste some very fine meal inside.
How much water being used is subjective to how thick/thin you want the milk to be. I like my soy milk to be thick, so I usually use 3 cups of water to 1cup of soy beans(soaked)...maybe a little more when I give the meal a second squeeze.
I'm really not an expert when it comes to anything in the kitchen, so you can refer to Wendy or Food-4tots for more explanations. :P
Meldylocks and Her Three Bears