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DIY Easy Soy Milk Recipe

Ever wondered how to make soy milk? Making your own soy milk is super easy and super cheap! All you need is some soy beans, water, a blender, a pot to cook it in and something to strain the milk like a nut milk bag, a jelly bag, or a few layers of cheesecloth. You can flavour it with your choice of sweetener or use this plain soy milk to make your own tofu or cultured cheese. Keep in mind that this soy milk tastes very different from most commercial brands which usually have a dozen ingredients or more. But this is so easy and super cheap to make, I hope you’ll try it.
Click here for the printable recipe.

Video Tutorial for DIY Easy Soy Milk

First, soak some dry soy beans. You can find usually find them in the supermarket where dry beans are sold. If you don’t see them there, you can get them online at places like Amazon or look for an Asian grocery store.

Dried soybeans in water and soaked soybeans side by side.

One cup of soy beans soaking (on the left). The volume of the beans triple after a day of soaking (right).

If your tap water is chlorinated like mine, be sure to filter your water or at least let it stand for a few hours for the chlorine to dissipate.

Once rehydrated, you’ll remove the skins and blend them up with water. Strain the pulp, cook the soy milk on the stove and that’s basically it. You can add sweetener or other flavours. I usually just add a bit of maple syrup as it’s my favourite sweetener.

So what to do with the pulp? Try these fishless Vegan Okara Sea Burgers!

cup of soy milk flavoured with maple syrup

Printable Soy Milk Recipe

Easy Soy Milk
This is the traditional way of making soy milk with just water, soy beans and a little optional sweetener. It tastes quite different from most store-bought brands.
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Ingredients
  1. 1 cup dry soy beans
  2. 5 cups water (plus more for soaking and rinsing)
  3. Optional sweetener to taste (like sugar, agave, maple syrup or stevia)
Instructions
  1. Soak the beans in fresh water for one or two days in a large container. Make sure there is enough room for the beans to expand to triple their size. Add water if the water level drops below the top of the beans.
  2. Drain the beans and transfer to a large bowl. Add enough water to completely submerge the beans.
  3. Rub the beans between your fingers to remove the skins. Remove the skins from the bowl by mixing the beans around and letting the beans settle to the bottom. Then skim the top to get at the loose skins. Discard the skins. Try to get most of the skins but don't worry if there are a few left.
  4. Drain the beans.
  5. Blend the beans with 5 cups of water until the beans well pureed. This took about one minute with my regular 12 speed Oster Blender on the Liquefy setting. If you have a high speed blender, take care not to over blend. You may need to work in a couple batches depending your blender's capacity.
  6. Strain the liquid into a large pot using a nut milk bag, jelly bag or a few layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes.
  7. Heat the milk on high heat until boiling while stirring regularly. The milk tends to form a skin at the bottom of the pot so stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off.
  8. Let the milk boil for a couple minutes; stir and reduce the temperature as needed to prevent the milk from bubbling over.
  9. Reduce the heat to medium or medium low. At this point, it's a good idea to taste the milk. It may be a bit beany tasting and bitter. As the milk is cooked, the beany and bitter taste will be reduced. Let the milk simmer for anywhere between 10 minutes to 2 hours. How long is up to you.
  10. When ready, strain the milk into a container.
  11. Serve the milk hot or cold. Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup.
Mary's Test Kitchen http://www.marystestkitchen.com/
Showing 16 comments
  • Veganopoulous
    Reply

    Thanks for this and the video is great too πŸ™‚ I still haven’t made my own soy milk and I’ll follow your steps.

    • Mary
      Reply

      Thank you, dearie! It’s so easy. I use the soy milk mostly for baking, sauces and things like that since I prefer almond milk for straight drinking. But it’s sooo super cheap to make and is great for reducing the amount of packaging my household goes through that I think I will be trying to create different flavour variations too.

  • Joey Neniu
    Reply

    Hi, I tried it twice now but must be doing something wrong. The milk is watery even after reducing it. Making tofu with what I have does not work, no “brains” form when adding lemon. What am I doing worong?

    • Mary
      Reply

      My guess is that you’re not getting enough out of your soy bean pulp. You may have to run your blender for a longer time to break down the soy beans. Or you’re not squeezing the pulp dry enough. Good luck!

  • Joel
    Reply

    I just wanted to let you know that I saw your soy milk video last week and I was totally inspired! I bought some fine strainers and a nut milk bag from Amazon and some soybeans. Soaked them overnight and just finished making my first batch! I can’t believe how delicious it is! Thank you so much for inspiring me ?

    • Mary
      Reply

      That’s wonderful, Joel! Thank you for sharing your experience πŸ™‚ I’m so happy you enjoyed the recipe!

  • Jennifer
    Reply

    I’ve just finished making soy milk using your recipe. It turned out delicious (I added vanilla and agave syrup). I used a slow juicer to separate the pulp from the liquid. The most boring part was discarding the skins from the beans ? Can I skip this step? I’d love to make another batch to try your tofu recipe. Cheers from Italy ?

    • Mary
      Reply

      Hi Jennifer, thanks for your question. Oh yes! Skip it!! There’s so a marginal difference that most people don’t find it worth it to skin the beans. Especially if you’re not planning to use the okara afterwards. Even if you are, that just means a more fiber rich okara (pulp).
      Cheers,
      Mary

      • Jennifer
        Reply

        Thank you! I made soy milk skipping that step and it turned out great! I even used it to make tofu ?? Again, thank you!

  • Beth
    Reply

    I make my milk by simmering the whole beans after soaking for about 45 minutes (I always add a piece of kombu seaweed too during this step which I then chop up and add to stews afterwards). Once they have cooled and been rinsed I blend them on high speed with water for a couple of minutes. Then I strain. Is there a benefit to blending the beans raw, and then cooking, vs. my way of cooking the whole beans and then blending? Am I loosing any nutrition or anything doing it my way? Will be trying the tofu in the next little while. Thanks so much for all your recipes!

    • Mary
      Reply

      Hi Beth! Your method sounds just as good. There are many ways to make soy milk πŸ™‚ I find this way easier to separate the pulp from the milk.

  • Sarah
    Reply

    HI! so, i tried making this recipe, but my soy milk curdled right away in the pan.. what did i do wrong?

    • Mary
      Reply

      The soy milk will curdle if there’s something acidic present. It also could be that you’re heating the soy milk too quickly. Try using medium heat, rather than high heat. Good luck! – Mary

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