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Homemade Soy Milk

Homemade soy milk

Homemade Soy Milk is an alternative to cow’s milk and we love it because it’s cheap and easy to make. Soy is pretty controversial, it has supporters and detractors, in fact, we prefer other plant milks. Our favorite is almond milk because of the flavor and the properties and nutritional benefits almonds have.

Soy milk isn’t as simple to make as other plant milks (for example to make almond milk you only have to blend almonds with water) but it’s still easy to make and besides, it’s cheaper than other milks.

Homemade soy milk

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We recommend you to buy organic or at least non-transgenic soybeans. It’s more expensive, but it’s totally worth it, your health is so important. Take care of your body, you only have one!

Homemade soy milk

To make homemade soy milk, you only need two ingredients: yellow soybeans and water. Easy peasy! You can also add vanilla beans (or homemade vanilla extract), cocoa or carob powder, some sweetener (we love dates!) or your favorite ingredients, it’s up to you.

Homemade soy milk

I drink a juice or a smoothie almost every day and I always use a glass straw. I prefer glass instead of plastic because it’s cheaper, healthier, more minimalist and it’s also better for the planet, all advantages! I bought my glass straws Glass Dharma’s website, but you can also buy them at Amazon, here is the link.

You need to try this recipe, homemade soy milk tastes much better than store-bought and it’s also cheaper and healthier. You only need two ingredients, a blender, a strainer, a saucepan and a spoon, that’s all!

Homemade soy milk

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Homemade Soy Milk

★★★★★ 4.6 from 12 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 2
  • Category: Drink
  • Cuisine: Vegan, Gluten-free

Homemade Soy Milk is an alternative to cow’s milk and we love it because it’s cheap and easy to make.

Homemade soy milk
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Ingredients

  • ½ cup yellow soybeans (80 grams)
  • 4 cups water (1 liter)
  • ½ teaspoon of homemade vanilla extract or a piece of vanilla bean (optional)
  • 4 dates (optional)

Instructions

  1. Soak the soybeans in water overnight for a minimum of 12 hours.
  2. Drain the soybeans and remove the outer skins.
  3. Blend the soybeans with 3 cups of water (750 milliliters) until well blended and almost smooth.
  4. Strain the blended mixture using a cheesecloth, a napkin or a strainer.
  5. Pour the mixture in a saucepan, add 1 cup of water (250 milliliters). Place the saucepan on the stove over high heat and bring to a boil. Stir and skim foam.
  6. Cook over medium heat, stirring occasionally, for 20 minutes.
  7. Let cool the soy milk. You can add other ingredients such as vanilla or dates. Blend the mixture if necessary.
  8. Store the soy milk in a sealed container in the fridge for four or five days.

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About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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Reader Reviews

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  1. Becky says

    December 17, 2014 at 05:13

    Hi – thanks for the recipe! Question: why do you cook the milk?

    Reply
    • Iosune says

      December 20, 2014 at 11:06

      Hi Beck! Because you can’t eat soy if it’s not cooked 🙂

      Reply
      • Daniel says

        March 22, 2017 at 14:32

        Becky, you can certainly eat uncooked soy or drink uncooked soymilk………….But 99% of people do not like the taste…….It will be bitter & unpleasant….

        Also, soy supposedly has alot of toxins that are neutralized by cooking the soybeans…..

        Personally, i feel organic soybeans are a great food, but you gotta SPROUT them first…………The more you sprout, the better……..

        Then if you want to make raw soymilk, go for it……But i don’t think you will like the taste

        Reply
        • Vanessa Méril-Mamert says

          March 23, 2017 at 17:01

          I can confirm: i made soy milk with uncooked soy beans, then I used this milk to make soy yogurt in a yogurt maker. The taste was VERY unpleasant: acidic, bitter, not good at all. I will try again but this time cook the beans.

          ★★★★★

          Reply
          • Daniel says

            March 24, 2017 at 04:17

            Right on, Vanessa……….I feel ya………..

            I usually just put all the sprouted soybeans into a crockpot for about an hour…….I can tell by the smell when that bitterness is gone…..

            But i don’t make milk…….I make sprouted soybean yogurt…… That’s gonna be the healthiest, safest thing that you can do with a soybean……

            I don’t strain anything…….I want the soy pulp also……..Im greedy!

            I want the fiber, the pulp, the calories, the bacteria, the whole 9 yards!

            You know, we might be able to just boil the beans for 1 minute or so……

            I think what you gotta do is pour boiling water over the soybeans…..I have seen instructions like that……..But i never did it……

            I will try that & report back to you all……

            Peace out!

          • Iosune says

            March 24, 2017 at 16:54

            Hi Vanessa! I prefer to cook the soy beans, this way they’re easier to diggest 😀

          • Iosune says

            March 24, 2017 at 16:55

            Thank you so much Daniel 😀

        • Iosune says

          March 24, 2017 at 16:51

          Hi Daniel! Thanks a lot for your comment 😀 Have a nice day!

          Reply
      • Laura says

        November 7, 2017 at 20:51

        I interpreted Becky’s question differently– I understood her to be asking why do you bring the soy milk to boil (Step 5) once you have made it from cooked soybeans.

        ★★★★★

        Reply
        • Iosune says

          November 11, 2017 at 12:12

          Hi Laura! I didn’t used cooked soybeans, they were uncooked 🙂

          Reply
      • matthew says

        June 9, 2018 at 20:05

        There is a protein that prevents digestion of amino acids and can cause pancreas problems in too much/daily consumption called trypsin inhibitor. Cooking makes it harmless and nutritious, high in cysteine.

        Reply
        • Iosune says

          June 13, 2018 at 12:41

          Hi Matthew! Thanks a lot for your comment 🙂

          Reply
  2. Maureen says

    January 9, 2015 at 01:16

    Sorry my question is how do
    You /deshell the soybeans?

    Reply
    • Iosune says

      January 9, 2015 at 11:35

      Hi Maureen! I don’t deshell them, I buy deshelled soybeans 🙂

      Reply
      • Maureen says

        January 11, 2015 at 03:13

        So what shell are you peeling off ? Sorry it’s the second direction…. Or are you saying you can skip this step if you buy a certain type of soy??

        Reply
        • Iosune says

          January 12, 2015 at 11:29

          Hi Maureen! English is not my first language, so maybe I didn’t understand the question. I buy deshelled soybeans, but when I soak them overnight, I remove the outer skins, which are floating in the water. This is what I undertand for soybean shell , but the soybeans have also an outer skin. If you want to remove the skin, this post can be useful for you. Have a nice day!

          Reply
    • Dottie says

      September 24, 2015 at 19:52

      After you soak the beans overnight, you will notice how a layer of translucent yellowish husk has come off some of the beans. I personally don’t mind it and just blend it all the same. But if you’d like to remove them, just rub the beans together and they’ll come off easily. Soak the beans (quickly) and the husk will flow to the top so just drain off.

      Reply
      • Iosune says

        September 25, 2015 at 09:40

        Thanks a lot for the suggestion Dottie! Have a nice day 😀

        Reply
  3. latifah says

    March 7, 2015 at 16:21

    Can i add skimmed milk to the soya Milk is that advisable

    Reply
    • Iosune says

      March 9, 2015 at 12:10

      Hi Latifah! I’m vegan, so I don’t eat dairy products and I can’t help you, sorry!

      Reply
    • Daniel says

      March 25, 2017 at 04:25

      I just read all your comments about soy…………

      You can save yourself ALOT of work & thinking by simply making SPROUTED SOY YOGURT……..

      You don’t need to strain, no deshelling, you don’t need cheesecloth, you don’t need to worry about throwing away the OKARA or the skins, you don’t need to worry about toxins or mineral blockers…You don’t need any soymilk machines… You don’t need to worry about calories………Soybeans have more calories than other beans, but its all very low fat……

      This is a predigested, super high protein, mineral rich whole food………….I consider it a SUPER FOOD, like dulse or algae….

      All you got to do is sprout the soybeans by first soaking them overnight & then rinsing them in cool water 2x a day & making sure they drain well…

      Save the soak water & ferment it at 72 to 75 degrees for a day or 2………..That will become SOY SPROUT REJUVILAC!……Its super delicious, nutritious & smells great!…..Related to sauerkraut juice…..

      Anyways, in 2 days, your soybeans will become SPROUTS & have tails………You can now make your yogurt or sprout them another 2 or 4 days…….

      To make yogurt, just take your soy sprouts & gently cook them with water in a crockpot or regular pot………Then you blend the soy with the cooking water…..

      Now place this puree in a warm part of the house (72 to 75 degrees is great…….80 will work)……..

      Don’t cover it…….Make sure the puree is exposed to air…….Otherwise, it will spoil…..

      Stir every few hours, okay?……In about 5 to 8 hours, you will see seperation & bubbles in the puree……….

      It has become yogurt!……..It will taste sour…..

      If you want it to be like soymilk, just dilute it with water…

      Yes, U R right, soy is excellent with DATES!…….

      Im buying non GMO soybeans from LAURA’s, up in Iowa, i think…
      I forgot……I gotta look……. Type in Laura’s soybeans

      ★★★★★

      Reply
      • Iosune says

        March 27, 2017 at 11:48

        Hi Daniel! Thank you sooo much for your comment 😀 Have a nice day!

        Reply
      • Nathan says

        February 1, 2019 at 20:41

        Not sure where `Daniel gets save a lot of work haha. Seems like he has made it into a week long process ha. Can wait to try tomorrow, beans have been soaking away

        Reply
        • Iosune says

          February 2, 2019 at 08:39

          Hi Nathan! Hope you like it 🙂

          Reply
  4. Cheng says

    March 30, 2015 at 04:15

    Hi! Thanks for the receipt! Just wondering how you got the 44 calories from? Thanks!

    Reply
    • Iosune says

      March 30, 2015 at 20:39

      Hi Cheng! I use Calorie Counter to count my calories https://www.caloriecount.com/ It’s really useful!

      Reply
  5. Margaret says

    October 2, 2015 at 16:38

    Have you ever used an automatic soy milk making machine? I’m looking at one on Amazon and wondered if you had any experience with them. https://www.amazon.com/dp/B015OUKQZ4

    ★★★★★

    Reply
    • Iosune says

      October 5, 2015 at 09:58

      Hi Margaret! I’ve never used a milk machine, but it looks great! 🙂

      Reply
  6. Lorraine says

    January 23, 2016 at 16:49

    Hi great recipe but are you using cup to mean and American measure or Australian or British please?

    Reply
    • Iosune says

      January 25, 2016 at 12:20

      Hi Lorraine! I’m using American measure 😉

      Reply
      • Lorraine says

        January 30, 2016 at 20:21

        Hi again
        I have now made this recipe a second time and I wonder if I am doing something wrong. I end up with quite a lot of soya been pulp left and the milk is quite watery. I wonder if my blender isn’t good enough or is usual to end up with lots of pulp. Also have you ever tried to cook the waste pulp? Seems like it could make something maybe?

        Reply
        • Iosune says

          February 1, 2016 at 13:23

          Hi Lorraine! I think maybe your blender is not powerful enough, I use a Vitamix blender to make this recipe. I haven’t cooked the waste pulp, but maybe you could use it to make a soup with some veggies…

          Reply
        • Molly Broxton says

          March 12, 2016 at 21:52

          Lorraine- this pulp is called Okara and is chock full of protein, fiber, and nutrients (don’t throw it away). You can find lots of recipe ideas for okara at okaraproject.blogspot.com, or on pinterest, but I like to quickly saute it with onions, peppers, etc and eat it as a savory breakfast (it is alost like polenta/grits in texture). I love it, and I love using it because it feels like it is “free”! The other thing I make most often is the okara crumble (a sweet topping for yogurt and such, almost like granola) from lafujimama.com

          Reply
          • Iosune says

            March 21, 2016 at 09:35

            Thanks a lot for the amazing ideas! 😀

        • Nonette Tsang says

          February 16, 2017 at 16:02

          Try the ratio 1 cup soya to 4 cups water. I use this ratio in all my plantbased milk. No need to have a powerful blender. Just a better sieve or bag. Pulp- don’t waste. That’s pure fiber. Google recipes for it.

          ★★

          Reply
          • Iosune says

            February 23, 2017 at 10:03

            Hi Nonette! Thanks for your comment!

  7. Betina says

    February 8, 2016 at 19:11

    Lorraine, the pulp is called okara. You should definitely save it. You can use it many recipes including bread and veggie burgers. Just do an internet search. There is no sense in wasting all of the fiber and protein!

    Reply
    • Iosune says

      February 12, 2016 at 14:11

      Hi Betina! Thanks a lot for the info 😀

      Reply
  8. CORRS says

    April 23, 2016 at 17:15

    I want to make this, but 99% of soybean now is GMO.

    Reply
    • Iosune says

      April 25, 2016 at 10:03

      Hi Corr! That’s not exactly true and most of the GMO soy is for feeding the animals, just look the label and buy non GMO soy or even better, organic soy products 😉 Have a nice day!

      Reply
  9. Beth says

    June 21, 2016 at 16:45

    Hi,please explain what you mean when you say “bring to a boil” also ” stir and skim foam” . Thank you

    Reply
    • Iosune says

      July 6, 2016 at 17:28

      Hi Beth! The water has to boil and then you need to stir and remove the foam 🙂

      Reply
  10. SoniaFairy says

    July 18, 2016 at 11:35

    The okara also works as a face exfoliator! I got this tip from a Chinese beauty guide.

    ★★★★★

    Reply
    • Iosune says

      July 22, 2016 at 15:23

      Hi Sonia! Thanks a lot for the amazing idea 🙂

      Reply
  11. Bernie says

    August 6, 2016 at 00:44

    Hi, I have a Vitamix blender which came with a cook book. The instructions for soya milk are; soak beans for 4-8 hours, drain beans and steam for 15 minutes and then blend beans with water! That’s it!! No cooking except for steaming! I am now worried that I’m consuming uncooked soya!!!!

    Reply
    • Iosune says

      August 8, 2016 at 09:52

      Hi Bernie! Thanks a lot for the info 🙂

      Reply
    • Liz says

      January 1, 2018 at 18:10

      There are Thai recipes that use uncooked soybeans.

      Reply
      • Iosune says

        January 6, 2018 at 13:20

        Hi Liz! Thanks a lot for your comment 🙂

        Reply
  12. Ramya says

    September 16, 2016 at 13:56

    Hi I tried it came very well tasted best with vanilla ND nuts

    ★★★★★

    Reply
    • Iosune says

      September 19, 2016 at 18:36

      Hi Ramya! I’m so glad you liked it! 🙂

      Reply
  13. Raj says

    September 20, 2016 at 09:50

    Hi!
    I made soya milk, but when kept for heat/boiled on low flame ….

    It the bottom of vessels it formed like pulp …..

    I wonder where did I go wrong

    Reply
    • Iosune says

      September 27, 2016 at 08:20

      Hi Raj! I’m so sorry the recipe didn’t work for you. I don’t know why 🙁 Have a nice day!

      Reply
    • Nonette Tsang says

      February 16, 2017 at 15:55

      Yes, a gooey kind . Stir it often because if it burns, you might not like the burned taste.

      Reply
      • Iosune says

        February 28, 2017 at 13:04

        Hi Nonette! Thanks for your comment 😀

        Reply
    • Joyce says

      February 26, 2017 at 12:57

      Hi sounds like your milk curdled. After bringing to a boil lower heat to gently simmer the milk as you skim off the foam. Simmer for only 10min while stirring frequently. Hope this helps.

      Reply
      • Iosune says

        February 28, 2017 at 13:05

        Hi Joyce! Thanks for your comment 😉 Have a nice day!

        Reply
  14. Benedicta says

    February 28, 2017 at 14:29

    I will like to add dates, ginger and any flavor of mine, hope it won’t cause any harm

    Reply
    • Iosune says

      March 7, 2017 at 18:28

      Hi Benedicta! Feel free to add any ingredients you like 😀

      Reply
  15. Chaim says

    October 9, 2017 at 12:04

    Thank you for the recipe! I would prefer to make this in bulk (let’s say 4x) and then freeze until we need. Have you ever tried this? Should it work?

    Reply
    • Iosune says

      October 9, 2017 at 15:25

      Hi Chaim! You’re so welcome 🙂 I’ve never frozen it, sorry!

      Reply
  16. Katja says

    November 16, 2017 at 22:19

    I never made my own soy milk, but it seems quite easy to make… thank you so much for sharing this recipe!

    Reply
    • Iosune says

      November 17, 2017 at 09:06

      Hi Katja! You’re so welcome 🙂 Hope you like it!

      Reply
  17. Jt says

    November 30, 2017 at 03:14

    You say to opt for nontransgenic soybeans. What are the adverse health effects of transgenic soybeans?
    Looking forward to trying this recipe. Thanks!

    Reply
    • Iosune says

      December 1, 2017 at 09:27

      Hi Jt! Hope you like it 🙂 This post is really interesting: https://www.livestrong.com/article/200114-what-are-the-dangers-of-gmo-soybeans/

      Reply
  18. Harry says

    December 1, 2017 at 21:29

    I just tried this recipe. It is excellent. So many commercial soy milks are full of mystery flavourings, so this gives me an alternative, and yuuuuugely reduces my waste Tetri-packs. Thanks so much for posting it.

    Btw Iosune, English is also my 2nd language; my 1st language was baby-talk 😛

    Reply
    • Iosune says

      December 4, 2017 at 09:55

      Hi Harry! You’re so welcome 🙂 So glad you enjoyed it! Hahaha, baby-talk was also my first language, so English is the third 😛

      Reply
  19. kwaku says

    December 7, 2017 at 23:13

    after going through all the steps in making home made soy milk, my biggest problem is the numerous curds or curdling of the milk when on fire and after been left to simmer. it does not make the milk appetizing to me. if i strained it after boiling to remove the curds, am i doing the right thing? please i need help.
    Thanks

    Reply
    • Iosune says

      December 8, 2017 at 09:16

      Hi kwaku! Yes, it’s okay to strain the milk if you want. Have a nice day!

      Reply
  20. Winnie says

    February 4, 2018 at 08:18

    Hi Iosune,
    After the soaking I prefer to cook the beans whole first, than rub of the shells and blend it with water. In my experience the milk burns easily to the pan if I blend first and cook later (I might have a crummy pan though). Thanks for all your recipes. I loved your Pasta Alfredo, the energy balls and so many more recipes.
    Winnie

    Reply
    • Iosune says

      February 5, 2018 at 11:20

      Hi Winnie! Thanks a lot for your comment 🙂 You’re so welcome! So glad you liked our recipes. Have a nice day!

      Reply
  21. Chad says

    February 5, 2018 at 14:33

    Why don’t you cook the beans before making the milk?

    Reply
    • Iosune says

      February 6, 2018 at 10:28

      Hi Chad! I prefer to cook them later, after removing the outer skins 🙂

      Reply
  22. David Reichard says

    February 27, 2018 at 17:36

    Why does my soy milk thicken? I make soy milk either in a SoyaJoy machine or by grinding in a Vitamix. Either way, it turns out great. But often the milk gets very thick (about the consistency of yogurt) after 3-7 days. It smells and tastes different when this happens and I throw it out.

    I have tried making sure everything is sterile (as much as possible in a home kitchen) by rinsing out the storage bottles with bleach etc. to no avail.

    I searched the Internet and can’t find anyone having similar problems.

    Any idea why this happens and how I can avoid it? And/or is there a good use for the accidentally thickened milk? Maybe it is trying to turn into yogurt or tofu 🙂

    Reply
    • Iosune says

      March 25, 2018 at 04:34

      Hi David! You should consume your soy milk in 3 to 5 days, it’s normal 🙂

      Reply
  23. Steph says

    March 9, 2018 at 06:04

    Thanks for this. I tried it because I miss real soy milk. Outcome: Big mess. Please tell me, how do you cope with the quantity of FROTH?! Heating the milk is so difficult because it becomes a giant foam monster, billowing out of the pot even on very low heat. Skimming the froth will remove 50% of the milk, because that’s how much froth there is. Any more tips for this aspect please? Thanks 🙂

    Reply
    • Iosune says

      March 25, 2018 at 04:40

      Hi Steph! You could try to cook the beans first and then blend the milk, maybe it could works. So sorry the recipe didn’t work for you!

      Reply
  24. Destiny says

    March 25, 2018 at 19:04

    Is it true some people say soy milk and honey can be poisonous… Pls I need ur Help

    Reply
    • Iosune says

      March 26, 2018 at 03:21

      Hi Destiny! No, they’re not, although as we’re vegans, we don’t consume honey 🙂

      Reply
      • Destiny says

        March 28, 2018 at 01:24

        I don’t understand the word Vegans

        Reply
        • Iosune says

          March 28, 2018 at 02:50

          Hi Destiny! A vegan is a person that don’t consume animal products 🙂

          Reply
  25. Rebecca says

    April 9, 2018 at 06:21

    Boiling the soymilk is kind of a pain. It would definitely be easier to cook the whole, soaked beans and then throw them into the vitamix with the water and strain. I wonder if that would work. Basically, I wonder if you can make soymilk the exact same way you would make almond milk, only using whole, cooked soybeans instead of almonds.

    I just tried this recipe and I’m now making it into yogurt. Maybe I’ll try it the easier way and see how it compares.

    Reply
    • Iosune says

      April 10, 2018 at 04:17

      Hi Rebecca! I’ve never made this recipe that way, but I think it could work 🙂

      Reply
  26. Umesh says

    April 11, 2018 at 16:51

    What could be a nutritional value of Soya bean milk after boiling?

    Reply
    • Iosune says

      April 12, 2018 at 02:57

      Hi Umesh! If you want to calculate the nutritional value of a food at this web: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 🙂

      Reply
  27. Kylie says

    April 12, 2018 at 06:33

    Hi, so the recipe states 1/2 cup of soybeans and soak overnight, except after they have soaked it turns into 1 cup. My question once they have soaked and expanded, do you still use 1/2 cup or use the full cup. Thanks

    Reply
    • Iosune says

      April 13, 2018 at 06:10

      Hi Kylie! I use the full cup 🙂 Have a nice day!

      Reply
  28. Teddy says

    April 22, 2018 at 14:44

    Worth a try. Thank u so much.

    Reply
    • Iosune says

      April 28, 2018 at 05:28

      Hi Teddy! You’re so welcome 😀

      Reply
  29. Danielle Bauer says

    May 1, 2018 at 19:48

    Is there any uses for the soybean pulp once you have the soy milk?

    Reply
    • Iosune says

      May 15, 2018 at 10:12

      Hi Danielle! I add it to soups and smoothies, but you can also use it to make cookies, burger patties and so many other recipes 🙂

      Reply
  30. Alan Marks says

    May 12, 2018 at 03:51

    Hi everyone! I would strongly suggest that everyone look at the book “The Book of Tofu”. It was published back in the mid 70’s and tells and gives recipes for the entire process of making tofu, the basis of it is soymilk. In this case, raw is not better. In fact it disrupts your bodies ability to absorb essential nutrients. That said, if you follow these instructions you can make the freshest, best soymilk you could ever have. Just make sure to find good quality soybeans, since they can go a bit stale if left out too long.

    Reply
    • Iosune says

      May 15, 2018 at 11:16

      Hi Alan! Thanks a lot for your comment 🙂

      Reply
  31. Sdfasdk Yujhoysj says

    May 23, 2018 at 07:07

    Hi, I just wanted to ask, would this soy milk have the same amount of protein, calcium and b12 as the store bought one? How can I increase the nutrients

    Reply
    • Iosune says

      May 23, 2018 at 10:09

      Hi there! I’m so sorry, but I don’t know. It depends on the amount of soy beans they use. However, this milk doesn’t containt calcium and b12, but you can have enough calcium with a balance plant-based diet and I prefer to take a b12 supplement once a week 🙂

      Reply
  32. bob says

    May 24, 2018 at 07:53

    why remove soy bean skins?

    Reply
    • Iosune says

      May 24, 2018 at 09:46

      Hi Bob! To get a better texture 🙂

      Reply
  33. Elizabeth says

    June 14, 2018 at 15:06

    Hi. I enjoyed studying your recipe and all the comments and your answers. But I didn’t see an answer to something I’ve been researching. Do you use your homemade soy milk to make your yogurt? I read the Vegan Under Pressue cookbook by Jill Nussinow. She says homemade soy milk isn’t successful to make homemade soy yogurt. How does yours turn out? Do you do anything special? Thanks.

    Reply
    • Iosune says

      June 18, 2018 at 13:26

      Hi Elizabeth! I used store-bought soy milk, but I think homemade soy milk could work 🙂

      Reply
  34. Shannon says

    July 22, 2018 at 18:30

    Is there any occurrences of fermentation if soaking beans longer than 12 hours? If so, how would it appear? Thanks

    Reply
    • Iosune says

      July 23, 2018 at 10:27

      Hi Shannon! I think you can soak the beans longer, but I’m not sure, sorry!

      Reply
  35. Lynne says

    July 25, 2018 at 05:16

    I found a recipe for soy milk that cooks the beans before making the milk. Has anyone tried this?

    Reply
    • Iosune says

      July 25, 2018 at 13:09

      Hi Lynne! I haven’t, but sounds good 🙂

      Reply
  36. Lisa Thompson says

    August 6, 2018 at 13:18

    What reason is there to remove the outer hulls of the soybean..?

    Reply
    • Iosune says

      August 7, 2018 at 11:26

      Hi Lisa! I think most people remove it to get a better texture 🙂

      Reply
  37. Sally says

    August 11, 2018 at 00:08

    Can you please tell me an easy way to remove the skins from the soy beans – thanks

    Reply
    • Iosune says

      August 13, 2018 at 10:20

      Hi Sally! I think there’s not an easy way, sorry. I tried a similar recipe without removing the skins and it also worked pretty well, so you can omit this step if you want 🙂

      Reply
  38. Anon says

    August 11, 2018 at 20:47

    How long would this stay good if frozen? I’d like to use it instead of milk for ice cream. So it’ll be frozen in ice cream form.

    Reply
    • Iosune says

      August 13, 2018 at 10:21

      Hi Anon! I’ve never frozen myself, so I can’t help you, sorry!

      Reply
  39. sammie martinez says

    October 23, 2018 at 18:02

    Hi i am doing a school project on soybeans and was wondering how much milk was made with the ingredients listed.

    ★★★★

    Reply
  40. sammie martinez says

    October 23, 2018 at 18:04

    never mind i found it

    ★★★★

    Reply
    • Iosune says

      October 24, 2018 at 09:37

      Hi Sammie! Great 🙂 Have a nice day!

      Reply
  41. art says

    October 30, 2018 at 22:32

    The milk is great! What do you do with the ground soya beans?

    Reply
    • Iosune says

      October 31, 2018 at 07:33

      Hi Art! Thanks a lot. I use them to make burger patties 🙂

      Reply
  42. Winny says

    November 16, 2018 at 09:41

    I soak the beans overnight, get rid of the floating stuff as much as possible by squeezing the beans, than I cook them whole for 15 minutes, put them in the fruitjuicer with enough water and a few pitted dates and voila. Soymilk is ready. No burnt pans, no mess with cheececloths. The pulp comes out almost dry (I pour that over my plants. It’s done in less than 20 minutes including the cooking. Next time I’m going to cook them with the floating shells to see if it really makes a difference in taste. I use less water than in this recipe because I like the milk a little less watery. You can also cook a big batch of whole beans, and put them in the freezer, so you always have beans to make milk quickly.

    Reply
    • Iosune says

      November 27, 2018 at 11:26

      Hi Winny! Thanks a lot for your comment 🙂

      Reply
  43. Rajni Agarwal says

    November 20, 2018 at 04:17

    hi does the home made soy milk need cooking for sometime like u said 20 mins? Also how long wl it last refrigerated?

    Reply
    • Iosune says

      November 27, 2018 at 15:25

      Hi Rajni! You just need to follow the recipe 🙂 Keep it in the fridge for 4-5 days. Have a nice day!

      Reply
  44. Miroslav Mladenovic says

    November 20, 2018 at 19:07

    Thank you so much. I am almost close to mid age man, single and further in my life trying to see better points of different vegan cultures as it is soybean. Learning in my life a little bit better to organize myself and going through certain living points not typical for me. Same as food intakes. Finding more myself personally in this kind recipes, most without spices oils or vinegars. Almost base on water cooking usually without any kind of add-on as salt pepper, or oils butter or vinegar inside of the cooking meals. Rare in my life depending to use in cooking salt, oil, vinegar or other spices. Not drinking alcohols, coffee’s, and finding myself better in this kind “untasty” living. More space for exercising, healthy style of living and cooking. Need to say that I read your blog and certain recipes to ongoing forward with my nutritional daily needs. Personally finding myself more and more in this and I like it.
    P.S.
    I am not complete vegan in my living points
    Best Regards,
    Miroslav Mladenovic

    Reply
    • Iosune says

      November 27, 2018 at 15:26

      Hi Miroslav! Thank you so much for your comment 🙂 Have a nice day!

      Reply
  45. Padmakar Deshpande says

    November 27, 2018 at 13:27

    Quite good,we follow such recipes to teach people to include in their daily diets.we are in india.non gmo soyabean is easily available .but country faces malnutrition .we mean wife and me.we are over 70years old.we manufacture some soyabean products.

    Reply
    • Iosune says

      November 27, 2018 at 16:01

      Hi Padmakar! Thanks a lot for your comment 🙂

      Reply
  46. Abhilash says

    November 29, 2018 at 11:51

    Simple and easy recipe. Recently my son has turned vegetarian so I am always on a lookout for veggi dishes. Thanks for sharing this Soymilk recipe Iosune.

    ★★★★★

    Reply
    • Iosune says

      November 30, 2018 at 09:45

      Hi Abhilash! You’re so welcome 🙂 Have a nice day!

      Reply
  47. Silvia says

    January 1, 2019 at 23:05

    Thank you for the recipe! I have made soy milk so many times but always felt it just had too strong beanny taste to use for a coffee. I have read few times cooking helps but removing the skin from beans was additional step here… Followed all and yay!!! Tough still luke warm, tastes so much better! I have used couple of dates but no vanilla, will see how my latte will taste tomorrow morning. Thanks a lot!

    ★★★★★

    Reply
    • Iosune says

      January 6, 2019 at 10:50

      Hi Silvia! You’re so welcome 🙂 So glad you enjoyed it!

      Reply
  48. Sandamali says

    January 25, 2019 at 02:14

    I made the recipe twice and feeling confident about doing it regularly. I decided not to add dates or vanilla so still getting used to the taste of it vs. shop bought. Main aim is to reduce the use of packaging I bring into the house and this will help immensely. Thank you so much for sharing the recipe.

    Reply
    • Iosune says

      January 25, 2019 at 10:40

      Hi Sandamali! You’re so welcome. I’m also trying to reduce the use of packaging 🙂 Have a nice day!

      Reply
  49. Daksh says

    February 5, 2019 at 10:39

    thanks for sharing such Simple and easy recipe.

    Reply
    • Iosune says

      February 11, 2019 at 15:24

      Hi Daksh! You’re so welcome 🙂

      Reply
  50. Jan says

    February 15, 2019 at 20:38

    I work with farmers that raise non GMO soybeans that we export to Asia. Do you have access to locally grown non GMO soybeans? What package size would you prefer as we have them in bulk currently.

    Reply
    • Iosune says

      February 18, 2019 at 10:17

      Hi Jan! GMO soybeans are usually to feed animals, not humans 🙂 Besides, you can find it at many supermarkets here in Europe. I try to buy in bulk as well as I’m trying to avoid plastic. Have a nice day!

      Reply
  51. David says

    February 17, 2019 at 08:47

    I’m going to make some home-made soya milk to have with my breakfast

    ★★★★★

    Reply
    • Iosune says

      February 18, 2019 at 10:39

      Hi David! Hope you enjoy it 🙂

      Reply

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