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.
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!
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.
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
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 2 1x
- 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.
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
- Soak the soybeans in water overnight for a minimum of 12 hours.
- Drain the soybeans and remove the outer skins.
- Blend the soybeans with 3 cups of water (750 milliliters) until well blended and almost smooth.
- Strain the blended mixture using a cheesecloth, a napkin or a strainer.
- 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.
- Cook over medium heat, stirring occasionally, for 20 minutes.
- Let cool the soy milk. You can add other ingredients such as vanilla or dates. Blend the mixture if necessary.
- Store the soy milk in a sealed container in the fridge for four or five days.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 178
- Sugar: 2.9g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 1.2g
- Carbohydrates: 12.1g
- Fiber: 3.7g
- Protein: 14.6g
I love soy and milk a lot. But i was so amazed when there’s a combination with soy and milk. Thanks for sharing!
Hi Earvin! You’re so welcome 🙂 SO glad you liked it!
Since the total amount of soya milk yield has not been given so 4/5 stars only
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Hi Satyanarain! Thanks for your comment 🙂
Hi, I just finished making a batch of soy milk following this recipe. I used yellow soy beans, but they may have been too old because this drink has a strong soybean flaver and bitter after taste.
Things I tried in order to make it drinkable:
1. Added the recommended dates and vanilla flavoring.
2. Added a bit of Himalayan salt.
3. Added more water.
Result: more diluted flavor and less of a bitter after taste.
Conclusion: I think I need to try different soybeans. Perhaps try a variety of different dates to see which kind works best.
What to do with the undrinkable soymilk? Probably use it in recipes instead of drinking it.
Please feel free to help me.
Hi Krisztina! I don’t know what to say. I would probably throw it away, just in case it’s not safe to drink it. Another option is to use it to make other recipes, but it’s up to you. Have a nice day!
Nice recipe! I made tofu just recently and the first part of that process is the same as what you describe above.
Do you have a tip for me how to avoid soy milk getting backed at the bottom of the pot or saucepan?
It bakes really fast on to the bottom even though I stirred a lot.
Hi Inge! Thanks a lot 🙂 Try to use another pot or cook it at a lower temperature. Hope it helps!
I appreciate the concern. This is a long time condition. More recently all vegan nonfat products have been discontinued. This is the reason I have sought help. There are conditions that do not allow people to digest fat and require medication to do so. It is not uncommon.
Hi Mimi! Hope our fat-free recipes can help 🙂 Have a nice day!
Thanks so much and good to know. Sounds about right.
Hi Mimi! Maybe your mother should go to see a doctor to help her 🙂
Hello. Is there any way to remove the fat from soy milk? My mother wants badly to become vegan after gathering information. She is unable to digest fat. Only milk products come fat free any longer except for Arctic Zero non-dairy thank goodness. She loves milk and has discontinued drinking it because of this. I have found low fat but it makes her ill.
Maybe centrifuge it then skim off the fat layer. But that would require equipment most people don’t have.
Hi! Thanks for your comment 🙂
Mimi, may I suggest taking digestive enzymes for fat instead? Fats are essential to life. If your mum simply goes fat-free she will become extremely ill over time, in all kinds of distressing ways.
Hi Stef! You’re right, it could be a good choice 🙂 Thanks for your comment!
Hi Mimi! Fats are essential to be healthy, but there are other plant-based milks that are lower in fat like oat, rice or quinoa milk: https://simpleveganblog.com/9-easy-plant-milk-recipes/ Hope it helps!
I’m wondering if soya milk would be just as nutritious if you made it with a juicer?
Hi Andrea! I’ve never tried it myself, so I don’t know, but I think so… Have a nice day!
I’m going to make some home-made soya milk to have with my breakfast
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Hi David! Hope you enjoy it 🙂
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.
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!
thanks for sharing such Simple and easy recipe.
Hi Daksh! You’re so welcome 🙂
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.
Hi Sandamali! You’re so welcome. I’m also trying to reduce the use of packaging 🙂 Have a nice day!
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!
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Hi Silvia! You’re so welcome 🙂 So glad you enjoyed it!
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.
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Hi Abhilash! You’re so welcome 🙂 Have a nice day!
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.
Hi Padmakar! Thanks a lot for your comment 🙂
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
Hi Miroslav! Thank you so much for your comment 🙂 Have a nice day!
hi does the home made soy milk need cooking for sometime like u said 20 mins? Also how long wl it last refrigerated?
Hi Rajni! You just need to follow the recipe 🙂 Keep it in the fridge for 4-5 days. Have a nice day!
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.
Hi Winny! Thanks a lot for your comment 🙂
The milk is great! What do you do with the ground soya beans?
Hi Art! Thanks a lot. I use them to make burger patties 🙂
never mind i found it
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Hi Sammie! Great 🙂 Have a nice day!
Hi i am doing a school project on soybeans and was wondering how much milk was made with the ingredients listed.
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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.
Hi Anon! I’ve never frozen myself, so I can’t help you, sorry!
Can you please tell me an easy way to remove the skins from the soy beans – thanks
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 🙂
What reason is there to remove the outer hulls of the soybean..?
Hi Lisa! I think most people remove it to get a better texture 🙂
I found a recipe for soy milk that cooks the beans before making the milk. Has anyone tried this?
Hi Lynne! I haven’t, but sounds good 🙂
Is there any occurrences of fermentation if soaking beans longer than 12 hours? If so, how would it appear? Thanks
Hi Shannon! I think you can soak the beans longer, but I’m not sure, sorry!
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.
Hi Elizabeth! I used store-bought soy milk, but I think homemade soy milk could work 🙂
why remove soy bean skins?
Hi Bob! To get a better texture 🙂
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
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 🙂