When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid?  My observations:   When pouring through any kind of a screen, the screen becomes clogged almost immediately, and the material removed from the screen still contains a lot of liquid. Cheesecloth works well to remove the remaining liquid, except that it is a difficult and awkward procedure because the liquid is so hot.   Does anyone have a "secret weapon" for this process?  Some thoughts that have occurred to me (but which I haven't actually tried) include:   Using a large French press (of the type ordinarily used to brew coffee) Sending the thick liquid through a Juiceman-type fruit juicer (because juicers seem to do a good job of drying out and ejecting pulp) Using a smaller version of the centrifuges used in soy milk factories (but where to buy such a thing?) Simply waiting for the liquid to cool before attempting to separate it (time-consuming, but definitely would simplify the cheesecloth approach)   What is the best way? 
I have done this in a few different ways and Cheesecloth works the best for me.   The only difference between you and me is I separate the okara (fibrous material) when it's cold. I usually separate the okara as soon as I get the mixture out of blender. I then boil the liquid (soy milk) afterward, so it's pretty simple. 