Hi
Thanks for the recipe which was not in the book I received last month But it made great soy milk (no yoghurt used)

A tip for the soaking of the soy beans -

I soak the soy beans for @48 hours as this allows many of the indigestible enzymes to be released as the beans begin the slow fermenting process. I rinse the beans at least morning and night and resoak with fresh filtered water. If it is warm you could place in the fridge.

The filtered stuff (okara) left over after cooking makes great tofu and I use it in many rissole mixes or food than needs some fill that we make up in our mainly vegan household. 

Fermented soy is supposedly better for the human body. When I worked in a canning factory we soaked the beans on Friday night and began the canning process after midnight on the following Sunday night shift 1100pm start. A quick overnight soak really is not enough.

Thanks once again

For some info on soy see http://www.foodrevolution.org/what_about_soy.htm