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.
Destiny says
Is it true some people say soy milk and honey can be poisonous... Pls I need ur Help
Iosune says
Hi Destiny! No, they're not, although as we're vegans, we don't consume honey 🙂
Destiny says
I don't understand the word Vegans
Iosune says
Hi Destiny! A vegan is a person that don't consume animal products 🙂
Steph says
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 🙂
Iosune says
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!
David Reichard says
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 🙂
Iosune says
Hi David! You should consume your soy milk in 3 to 5 days, it's normal 🙂
Chad says
Why don't you cook the beans before making the milk?
Iosune says
Hi Chad! I prefer to cook them later, after removing the outer skins 🙂
Winnie says
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
Iosune says
Hi Winnie! Thanks a lot for your comment 🙂 You're so welcome! So glad you liked our recipes. Have a nice day!
kwaku says
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
Iosune says
Hi kwaku! Yes, it's okay to strain the milk if you want. Have a nice day!
Harry says
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 😛
Iosune says
Hi Harry! You're so welcome 🙂 So glad you enjoyed it! Hahaha, baby-talk was also my first language, so English is the third 😛
Jt says
You say to opt for nontransgenic soybeans. What are the adverse health effects of transgenic soybeans?
Looking forward to trying this recipe. Thanks!
Iosune says
Hi Jt! Hope you like it 🙂 This post is really interesting: https://www.livestrong.com/article/200114-what-are-the-dangers-of-gmo-soybeans/
Katja says
I never made my own soy milk, but it seems quite easy to make... thank you so much for sharing this recipe!
Iosune says
Hi Katja! You're so welcome 🙂 Hope you like it!
Chaim says
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?
Iosune says
Hi Chaim! You're so welcome 🙂 I've never frozen it, sorry!
Benedicta says
I will like to add dates, ginger and any flavor of mine, hope it won't cause any harm
Iosune says
Hi Benedicta! Feel free to add any ingredients you like 😀
Raj says
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
Iosune says
Hi Raj! I'm so sorry the recipe didn't work for you. I don't know why 🙁 Have a nice day!
Nonette Tsang says
Yes, a gooey kind . Stir it often because if it burns, you might not like the burned taste.
Iosune says
Hi Nonette! Thanks for your comment 😀
Joyce says
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.
Iosune says
Hi Joyce! Thanks for your comment 😉 Have a nice day!