My husband only drinks soy milk. He uses it in his coffee, tea, etc.
Before we moved to town (about 3 years ago) we made our own. Being in town
it was so easy to go and pick up so we quit.
However we are back in the country and it is just harder to find soy milk.
The stores do carry it although in limited quantity and variety.
For example: one time all the store had was chocolate.
Another time they had several cartons all expired.
In our food storage we have organic soy beans.
3/4 of a cup will make a goodly amount of soy milk.
I flavor this with a tiny bit of sugar and a dash of vanilla...nothing fancy.
When it cools I will put it in mason jars and refrigerate.
Of course we end up with okara left.
I've yet to try it in baking, but I have used it as a filler in veggie burgers with good success.
I'm going to have to find some other uses for it though.
On average I will have to make a new batch every third day and that is more veggie burgers than I want to eat.