Homemade soy milk is made by soaking dried soybeans, blending them with water, straining the mixture, and cooking the strained liquid. The result is a fresh, lightly nutty plant-based beverage that can be enjoyed on its own or used in oatmeal, smoothies, baking, sauces, and homemade tofu.
This step-by-step recipe uses simple ingredients and allows you to adjust the thickness and flavor to suit your preferences.
Important: Soy is one of the nine major food allergens recognized in the United States. This recipe is not suitable for anyone with a soy allergy.
Homemade Soy Milk Recipe
Prep time: 15 minutes, plus overnight soaking
Cook time: Approximately 20 minutes
Total time: Approximately 35 minutes, plus soaking
Yield: About 4 cups, depending on straining and evaporation
Ingredients
- 1 cup dried soybeans 👉 Shop Organic Soy Beans
- 4 cups fresh water for blending
- Additional water for soaking
- Pinch of salt, optional
- Maple syrup, dates, vanilla, or cinnamon, optional
Equipment
- Large bowl
- Colander or fine-mesh strainer
- High-speed blender
- Large saucepan or heavy-bottomed pot
- Nut milk bag, cheesecloth, or fine-mesh strainer
- Heat-safe spoon
- Clean glass jar or covered container
How to Make Soy Milk From Dried Soybeans
1. Sort and rinse the soybeans
Look through the dried soybeans and remove any discolored beans, small stones, or debris.
Place the beans in a colander and rinse thoroughly under cool running water.
2. Soak overnight
Transfer the rinsed soybeans to a large bowl and cover them with several inches of water. The beans will expand considerably as they soak.
Let them soak for approximately 8 to 12 hours, preferably in the refrigerator.
After soaking, drain and rinse the beans again. Do not use the soaking water in the finished soy milk.
3. Remove loose skins if desired
After soaking, some of the soybean skins may loosen. Rub the beans gently between your hands and skim away any skins that float to the surface.
Removing the skins is optional, but it may create a smoother flavor and texture.
4. Blend the soybeans
Add the soaked soybeans and 4 cups of fresh water to a blender.
Blend until the mixture looks smooth and creamy. Depending on the size of your blender, you may need to work in two batches.
Do not fill the blender beyond its recommended capacity.
5. Strain the mixture
Place a nut milk bag, several layers of cheesecloth, or a fine-mesh strainer over a large pot or bowl.
Slowly pour in the blended soybean mixture. Squeeze or press out as much liquid as possible.
The remaining soybean pulp is called okara. It can be refrigerated and used in recipes such as veggie patties, baked goods, granola, or soups.
6. Cook the strained soy milk
Pour the strained liquid into a large, heavy-bottomed saucepan.
Bring it toward a gentle boil over medium heat, stirring frequently and watching closely. Soy milk can foam and rise quickly, so use a pot with plenty of extra room.
Once it begins to boil, reduce the heat and simmer gently for approximately 15 to 20 minutes, stirring regularly to prevent scorching or sticking.
Cooking the soy milk is an essential part of the recipe. Raw soybeans should not simply be blended and consumed without proper heating.
7. Add optional flavoring
Remove the cooked soy milk from the heat.
For plain soy milk, leave it unsweetened or add a small pinch of salt.
For a lightly flavored version, add one or more of the following:
- Vanilla extract
- Maple syrup
- Blended dates
- Cinnamon
- Cocoa powder
Add flavoring gradually and taste as you go.
8. Cool and refrigerate
Allow the soy milk to cool briefly, then transfer it to a clean, covered container and refrigerate promptly.
Do not leave homemade soy milk sitting at room temperature for an extended period. General FDA food-safety guidance emphasizes clean preparation, proper storage, and prompt refrigeration of perishable foods.
Shake before serving, since natural separation is normal.
How Thick Should Homemade Soy Milk Be?
The ratio in this recipe produces a creamy soy milk, but the consistency can be adjusted.
For a lighter soy milk, add a little more water after cooking.
For a richer soy milk, begin with slightly less blending water or simmer it a little longer.
Keep in mind that homemade soy milk does not contain the stabilizers or emulsifiers often used in packaged beverages, so separation is expected.
How to Reduce the “Beany” Flavor
Homemade soy milk naturally has a more noticeable soybean flavor than many store-bought varieties.
To create a milder result:
- Use fresh, good-quality dried soybeans.
- Rinse the soaked beans thoroughly.
- Remove loose soybean skins.
- Cook the strained milk thoroughly.
- Add a small amount of vanilla, salt, or sweetener.
- Serve the soy milk well chilled.
Avoid scorching the milk, since burnt solids can create a stronger, less pleasant flavor.
What Can You Do With Homemade Soy Milk?
Use homemade soy milk anywhere its creamy texture and mild flavor make sense, including:
- Smoothies
- Oatmeal
- Breakfast cereal
- Chia pudding
- Coffee or tea
- Soups and sauces
- Pancakes and muffins
- Homemade tofu
- Soy yogurt experiments
Soy milk is also the starting point for traditional tofu production.
Making tofu next?
Link this sentence to your future recipe:
Read: How to Make Homemade Tofu From Dried Soybeans →
-SunOrganic Farm
