Clean the Soybeans:

• First, rinse the soybeans thoroughly to remove any dirt or debris.
• Pick out any damaged or broken beans.

Soak the Soybeans:

• Soak the soybeans in water overnight or for at least 12 hours. This helps soften them and reduces the cooking time.

Cook the Soybeans:

• Drain the soaked beans, then place them in a large pot.
• Cover with fresh water and bring to a boil.
• Reduce the heat and simmer for about 3 hours, or until the beans are soft and tender. You can also use a pressure cooker to speed up this process.

Remove the Skins (Optional):

• After cooking, you can remove the skins from the soybeans. While this step is optional, it will result in a smoother, finer flour. To remove the skins, rub the beans between your hands or use a colander to help separate the skins from the beans.

Dry the Soybeans:

• After cooking and skinning (if desired), spread the soybeans on a baking sheet in a single layer.
• Dry them in an oven at a low temperature (around 150°F or 65°C) for a few hours until they are completely dry. Alternatively, you can air-dry them in a well-ventilated area or use a dehydrator.

Grind the Soybeans into Flour:

• Once the soybeans are fully dried, grind them in a food processor, spice grinder, or high-powered blender until they turn into a fine powder.
• For a smoother texture, you may want to sift the flour through a fine mesh sieve to remove any larger particles.

Store the Flour:

• Store your homemade soya flour in an airtight container in a cool, dry place. It will stay fresh for up to 3 months. For longer shelf life, you can refrigerate or freeze it.