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Soy Milk

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Homemade soy milk is a great alternative to cow’s milk. It’s delicious, so inexpensive, easy to make and only requires 2 ingredients: water and soybeans.

A picture of a bottle and a glass with soy milk made from scratch

Soy milk is a delicious and healthy alternative to cow’s milk. You can find it at pretty much any supermarket and is so inexpensive, but homemade soy milk is much better than store-bought

It has a strong flavor, though, so it’s not my favorite milk for drinking plain (I prefer oat milk), it is my favorite choice for cooking because it’s higher in fat than other plant-based milk products and has a similar texture to cow’s milk.

Making soy milk at home is really easy. You just need 2 ingredients: water and yellow soybeans, that’s all! However, you need to cook the milk before drinking it, as soy is a legume and can’t be eaten raw.

You can also add other ingredients, like vanilla extract, cocoa or carob powder, some sweetener (dates are amazing) or anything you want.

Soy is pretty controversial, it has supporters and detractors, but soy products have been consumed by centuries in Asia and they’re super healthy people, so don’t be afraid and enjoy your super tasty homemade soy milk.

In addition, soy milk is better for your health, the planet and the animals than cow’s milk, so give it a try!

How to make soy milk – Step by step

Step by step photos of how to make soy milk
  • Soak the soybeans in water overnight.
  • Drain the soybeans and remove the outer skins. Then blend the soybeans 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 cool the soy milk and enjoy it (photo 6). You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.

Pro tips

  • 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 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.
A shot of a glass with homemade soy milk and a bamboo straw

How long does homemade soy milk last?

It lasts about 3 to 5 days in a sealed container in the fridge. The time may vary depending on the container you’re using.

If the milk smells, tastes and looks good, it should be okay. I usually keep it for 5 days or even longer in the fridge.

Can you freeze soy milk?

When you freeze soy milk it often loses its texture and some of its flavor. However, freezing does not affect its safety or nutritional value, and you can keep it in your freezer for 3-6 months.

As it changes in texture when thawed, it’s better to use it for cooking rather than for drinking it just by itself.

Looking for more plant milk recipes?

Side shot of a glass with homemade soy milk

Did you make this soy milk recipe?

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Soy Milk

★★★★★ 4.7 from 21 reviews
  • Author: Iosune
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: About 2 cups (500 ml) 1x
  • Category: How To, Drink
  • Cuisine: Vegan, Chinese

Homemade soy milk is a great alternative to cow’s milk. It’s delicious, so inexpensive, easy to make and only requires 2 ingredients: water and soybeans.

A square picture of a bottle with homemade soy milk
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Ingredients

  • ½ cup dried soybeans (80 g)
  • 4 cups water (1 l)
  • ½ teaspoon vanilla extract or a piece of vanilla bean (optional)
  • 4 dates (optional)

Instructions

  1. Soak the soybeans in water overnight (ideally 12 hours or longer).
  2. 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.
  3. Blend the soybeans with 3 cups of water (750 ml) until well blended and almost smooth.
  4. Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer.
  5. 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.
  6. Cook over medium heat, stirring occasionally, for about 20 minutes.
  7. Let cool the soy milk. You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.
  8. Keep 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 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.

Nutrition

  • Serving Size: 1 cup (250 ml)
  • Calories: 95
  • Sugar: 2.1 g
  • Sodium: 16 mg
  • Fat: 4.8 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 4.2 g
  • Fiber: 2.1 g
  • Protein: 9.5 g

Update Notes: This post was originally published in Mayo of 2014, but was republished with new photos, step by step instructions and tips in January of 2020.

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 Interactions

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Reader Reviews

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    • Iosune says

      Hi Limbraj! It depends on your taste, I would add 1/2 teaspoon, stir, try and add another 1/2 tsp until it tastes good for you. You may need to add some sweetener as well.

      Reply

  2. Earvin says

    I love soy and milk a lot. But i was so amazed when there’s a combination with soy and milk. Thanks for sharing!

    Reply

  3. Satyanarain singh says

    Since the total amount of soya milk yield has not been given so 4/5 stars only

    ★★★★

    Reply

  4. Krisztina Lackey says

    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.

    Reply

    • Iosune says

      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!

      Reply

  5. Inge says

    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.

    Reply

    • Iosune says

      Hi Inge! Thanks a lot 🙂 Try to use another pot or cook it at a lower temperature. Hope it helps!

      Reply

  6. Mimi Terranova says

    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.

    Reply

  8. Mimi Terranova says

    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.

    Reply

  11. Jan says

    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

      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

  13. Sandamali says

    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

  14. Silvia says

    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

  15. Abhilash says

    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

  16. Padmakar Deshpande says

    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

  17. Miroslav Mladenovic says

    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

  18. Rajni Agarwal says

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

    Reply

  19. Winny says

    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

  22. sammie martinez says

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

    ★★★★

    Reply

  23. Anon says

    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

      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

  26. Lynne says

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

    Reply

  27. Shannon says

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

    Reply

  28. Elizabeth says

    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

  30. Sdfasdk Yujhoysj says

    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

      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

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