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.
Lisa Thompson says
What reason is there to remove the outer hulls of the soybean..?
Iosune says
Hi Lisa! I think most people remove it to get a better texture 🙂
Lynne says
I found a recipe for soy milk that cooks the beans before making the milk. Has anyone tried this?
Iosune says
Hi Lynne! I haven't, but sounds good 🙂
Shannon says
Is there any occurrences of fermentation if soaking beans longer than 12 hours? If so, how would it appear? Thanks
Iosune says
Hi Shannon! I think you can soak the beans longer, but I'm not sure, sorry!
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.
Iosune says
Hi Elizabeth! I used store-bought soy milk, but I think homemade soy milk could work 🙂
bob says
why remove soy bean skins?
Iosune says
Hi Bob! To get a better texture 🙂
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
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 🙂
Alan Marks says
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.
Iosune says
Hi Alan! Thanks a lot for your comment 🙂
Danielle Bauer says
Is there any uses for the soybean pulp once you have the soy milk?
Iosune says
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 🙂
Teddy says
Worth a try. Thank u so much.
Iosune says
Hi Teddy! You're so welcome 😀
Kylie says
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
Iosune says
Hi Kylie! I use the full cup 🙂 Have a nice day!
Umesh says
What could be a nutritional value of Soya bean milk after boiling?
Iosune says
Hi Umesh! If you want to calculate the nutritional value of a food at this web: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 🙂
Rebecca says
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.
Iosune says
Hi Rebecca! I've never made this recipe that way, but I think it could work 🙂