Soy milk is a great alternative to cow's milk. It's delicious, affordable, easy to make, and only requires 2 ingredients: water and soybeans.
Soy milk is a delicious and healthy alternative to dairy milk. It is packed with nutrients and health benefits and this homemade recipe is way better than any beverage you can find at the grocery store.
It is dairy and lactose-free, so it is perfect for you if you have lactose intolerance. Besides, it only requires 2 simple ingredients! You actually need to blend the soy beans with water and then strain them using a nut milk bag.
How to make soy milk - Step by step
- Soak the soybeans in water overnight.
- Drain the soybeans and remove the outer skins. Then add them to a powerful blender and blend them with 3 cups or 750 ml of water until well blended and almost smooth (photo 1).
- Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer (photo 2).
- Pour the mixture into a pot or a saucepan and add 1 cup or 250 ml of water (photo 3).
- Bring to a boil, stir and skim foam (photo 4).
- Cook over medium heat, stirring occasionally, for about 20 minutes (photo 5).
- Let the soy milk cool and enjoy it (photo 6).
Pro tips
- Use yellow soybeans, it's the best kind of soybeans to make this milk. They're a great source of protein. Soy protein is one of the best vegetable ones!
- Add more or less water depending on how thick you like your milk. However, it naturally tends to be thicker than other milk alternatives.
- Feel free to add any sweeter you want or don't add any sweetener at all. Add it gently until the milk tastes good.
- Some recipes call for a tiny amount of salt, but I prefer my milk salt-free.
- Feel free to add other ingredients like cocoa powder or ground cinnamon.
- Keep it in a sealed container in the fridge for about 3-5 days.
- Before you drink it you need to cook the milk, as soy is a legume and can't be eaten raw.
- You can use your soy milk to prepare recipes like vegan chocolate cake, vegan carrot cake, or vegan cheesecake, or have it with your cereal in the morning.
What is soy milk?
Soy milk is a type of plant milk. It is 100% plant-based and it doesn't contain cholesterol at all. I love to use it for baking because it has a thicker texture than other types of plant milk.
Is soy milk good for you?
Yes, it is! Unless you can't consume soy or it feels heavy in your stomach, this kind of plant milk is perfectly fine for consumption, as it has been in Asia for centuries. Just remember - if the milk has been in the fridge for some time and it smells bad, don't drink it.
Soy milk vs almond milk
Soy milk and almond milk are two different kinds of plant milk. I usually alternate between them and use them for different things; I use the first one for cooking and baking recipes, whereas I prefer to add almond milk to my coffee and smoothies.
Looking for more plant milk recipes?
Did you make this soy milk recipe?
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Soy Milk
Ingredients
- ½ cup dried soybeans
- 4 cups water
- ½ teaspoon vanilla extract or a piece of vanilla bean, optional
- 4 dates, optional
Instructions
- Soak the soybeans in water overnight (ideally 12 hours or longer).
- Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do.
- Add them to a powerful blender and blend them with 3 cups of water (750 ml) until well blended and almost smooth.
- Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer.
- Pour the mixture into a pot or a saucepan and add 1 cup of water (250 ml). Bring to a boil, stir and skim foam.
- Cook over medium heat, stirring occasionally, for about 20 minutes.
- Let cool the soy milk. You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.
- Keep the leftovers in a sealed container in the fridge for about 3-5 days.
Notes
- Use yellow soybeans, it's the best kind of soybeans to make soy milk.
- Add more or less water depending on how thick you like your milk.
- Feel free to add any sweetener you want or don't add any at all. Add it gently until the milk tastes good.
- Some recipes call for a tiny amount of salt, but I prefer my milk salt-free.
- Feel free to add other ingredients like cocoa powder or ground cinnamon.
Nutrition
Update Notes: This post was originally published in May of 2014, but was republished with new photos, step-by-step instructions, and tips in January of 2022.
Ramya says
Hi I tried it came very well tasted best with vanilla ND nuts
Iosune says
Hi Ramya! I'm so glad you liked it! 🙂
Bernie says
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!!!!
Iosune says
Hi Bernie! Thanks a lot for the info 🙂
Liz says
There are Thai recipes that use uncooked soybeans.
Iosune says
Hi Liz! Thanks a lot for your comment 🙂
SoniaFairy says
The okara also works as a face exfoliator! I got this tip from a Chinese beauty guide.
Iosune says
Hi Sonia! Thanks a lot for the amazing idea 🙂
Beth says
Hi,please explain what you mean when you say "bring to a boil" also " stir and skim foam" . Thank you
Iosune says
Hi Beth! The water has to boil and then you need to stir and remove the foam 🙂
CORRS says
I want to make this, but 99% of soybean now is GMO.
Iosune says
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!
Betina says
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!
Iosune says
Hi Betina! Thanks a lot for the info 😀
Lorraine says
Hi great recipe but are you using cup to mean and American measure or Australian or British please?
Iosune says
Hi Lorraine! I'm using American measure 😉
Lorraine says
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?
Iosune says
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...
Molly Broxton says
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
Iosune says
Thanks a lot for the amazing ideas! 😀
Nonette Tsang says
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.
Iosune says
Hi Nonette! Thanks for your comment!
Margaret says
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
Iosune says
Hi Margaret! I've never used a milk machine, but it looks great! 🙂
Cheng says
Hi! Thanks for the receipt! Just wondering how you got the 44 calories from? Thanks!
Iosune says
Hi Cheng! I use Calorie Counter to count my calories https://www.caloriecount.com/ It's really useful!
latifah says
Can i add skimmed milk to the soya Milk is that advisable
Iosune says
Hi Latifah! I'm vegan, so I don't eat dairy products and I can't help you, sorry!
Daniel says
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
Iosune says
Hi Daniel! Thank you sooo much for your comment 😀 Have a nice day!
Nathan says
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
Iosune says
Hi Nathan! Hope you like it 🙂
Maureen says
Sorry my question is how do
You /deshell the soybeans?
Iosune says
Hi Maureen! I don't deshell them, I buy deshelled soybeans 🙂
Maureen says
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??
Iosune says
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. Have a nice day!
Dottie says
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.
Iosune says
Thanks a lot for the suggestion Dottie! Have a nice day 😀
Becky says
Hi - thanks for the recipe! Question: why do you cook the milk?
Iosune says
Hi Beck! Because you can't eat soy if it's not cooked 🙂
Daniel says
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
Vanessa Méril-Mamert says
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.
Daniel says
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
Hi Vanessa! I prefer to cook the soy beans, this way they're easier to diggest 😀
Iosune says
Thank you so much Daniel 😀
Iosune says
Hi Daniel! Thanks a lot for your comment 😀 Have a nice day!
Laura says
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.
Iosune says
Hi Laura! I didn't used cooked soybeans, they were uncooked 🙂
matthew says
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.
Iosune says
Hi Matthew! Thanks a lot for your comment 🙂