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Soy Milk

Last Updated: Published: By: 333 Comments

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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.

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

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.

Contents show

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

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?

Side shot of a glass with homemade soy milk

Did you make this soy milk recipe?

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A square picture of a bottle with homemade soy milk

Soy Milk

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 25 mins
  • Total: 35 mins
  • About 2 cups (500 ml) 1x
  • How To, Drink
  • Chinese
  • Vegan
★★★★★ 4.7 from 30 reviews

Servings About 2 cups (500 ml) 1x

Scale Tap or hover over number to scale servings
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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.

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. Add them to a powerful blender and blend them 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. Use it to prepare recipes like vegan chocolate cake, vegan carrot cake, or vegan cheesecake.
  9. 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

  • 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 May of 2014, but was republished with new photos, step-by-step instructions, and tips in January of 2022.

Hi, I'm 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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  1. Sarita Wilson says

    Hi,

    I am new to making my own soy milk. I bought a 3-piece milk ‘milk maker’. The directions do not mention removing the skins after soaking the beans nor cooking the milk before ingesting. The milk was ultra thick, but had a good flavor. I imagine that it would be thinner and taste even better with your method. I wish I had seen this before buying that milk maker. Thank you so much for this. ~~Sarita

    ★★★★★

    Reply

  2. Joe says

    Hi, thank you for that.
    How do you arrive in servings to 2 cups (approx 500ml) when you’re using 4 cups of water?

    Reply

  3. Stacey says

    could you add more detail on removing the skin from the soybeans? Does this have to be done individually for each bean? Seems very tedious – any tips?

    Reply

    • Sam says

      After soaking, rub handfuls of beans roughly between your hands. This will loosen and free the skin from beans. Then add fresh water to the beans and the skins should float, or at least be easier to pluck out. Check out online recipes for homemade tempeh for some explanations of this process.

      Reply

  4. Suzie says

    Where can I buy affordable soy beans that don’t come from China where the ground is full of heavy metals?

    Reply

  5. Eddie says

    Hello, good morning!
    About how to make soymilk…
    You said “Keep it in a sealed container in the fridge for about 3-5 days” so, I want to know, is it before use or it can only be preserved for 3-5days after it’s prepared?

    Question 2- “You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary”

    I want to know, is it possible to add vanilla extract or dates into the soybeans blended and blend it together, then strain it before cooking it? Will it still give a good flavor?

    Reply

  6. Brandon says

    Soy milk is great. And it really is this simple to make. I wish you didn’t hype it as a healthy replacement to cow’s milk, however. Virtually no nutrition expert would support the view that any milk replacement, especially soy milk, is as healthy and full of nutrition as cow’s milk. There are many reasons to drink soy instead of cow’s milk, but nutrition is not one of them (unless you are lactose intolerant). Let’s keep to the facts, rather than espouse false information.

    Reply

      • Kendra says

        I am a nutritionist and soy milk has many nutritive qualities. Whole soy has been shown over and over to have anti-cancer properties. Soy fiber feeds beneficial bacteria, specifically lactobacillus. Whole organic soy is a good source of molybdenum, K1, folate, and thiamine. The most current research has shown that soy does NOT negatively affect thyroid health. Also, the research that associated soy with estrogen is outdated. Phytoestrogens are in all plant foods, with the highest levels in flax seeds. Phytoestrogens work synergistically with the body. As long as soy is not GMO and there is no allergy, it is a VERY nutritious food. Cow’s milk actually raises estrogen levels in both men and women. All animal products contain real estrogen. Cow’s milk, if not grass-fed and organic, is full of the heavy metals found in grains and also pesticides, and growth hormones. There was never any evidence showing that cow’s milk promotes bone health. It in fact may interfere with calcium absorption.

        Reply

  7. Noreen says

    I also am wondering if you could cook the beans before blending them. I would like to use the pulp. I don’t know how I would cook the pulp before adding to a smoothie or other raw recipe.

    Reply

    • Evan E says

      Hi Noreen- I’ve seen recipes where you cook the blended soy milk before straining it. Then let it cool- then strain it. Then both your soy milk and your okara will be cooked and ready to use. As general info- it is important to cook the soy mil and the okara for at least 20 minutes to make it edible. I think it breaks down an enzyme or something. I can attest that undercooked okara gave me a stomach ache. This is a great recipe and I love the soy milk it made. Thank you.

      Reply

  9. Sandra says

    Hi,
    I’ve tried this recipe and the consistency is great. The milk kind of tastes like soap though? What could that be? After blending and filtering I boiled it for little over 20 minutes so the fasin should be gone?

    Reply

  11. Emily says

    Why my soya milk comes out like cream (or even custard)? Did I blend the soy too smooth (too long in the blender) or didn’t I use enough water (usually I put around 4 cups of water for 1 cup of soy)? It doesn’t affect the taste, fortunately, but it is a bit weird if I want to drink it as milk (so far I only use it for my tea).

    Reply

  12. Petra says

    I just startet to make soymilk and I am wondering why not cook the soybeans before blending, it would be much easier to remove the skin and to use the pulp for other recepts. Or how you use it for the truffles ?

    Reply

  13. Mary White says

    This is a question, not a comment!
    Commercial soy milk has vitamin B12 added. Is there a way of doing this with home made?
    I ask because I rely on my purchased milk to help me get enough of that elusive vitamin!

    Reply

    • Adam says

      You can get liquid B12 drops that you could add. But TBH if you just want to make sure your diet isn’t deficient in any odds and ends you might as well just take a multivitamin; it’s cheaper (the supermarket stuff is just as good as the fancy brands) and it’ll contain a wider range of micronutrients.

      Of course, if you think you might have a particular medical condition (rather than just needing to top up your diet for those vitamins that a vegan diet is lower in) then see a doctor, don’t take advice from random idiots on the Internet like me 😉

      Reply

  17. cazzie says

    This recipe worked really well. I did not skim the foam whilst it was cooking and it seemed to dissipate on its own during the cooking process. I found the easiest way to remove the skins from the beans was to put them in a metal flour sieve and shake gently from side to side then drop the beans back into water and the skins floated. Thank you again for another amazing recipe.

    ★★★★★

    Reply

  18. Jacqueline says

    My soy milk is boiling and it’s looking great. Thanks for the easy to follow recipe. I can’t wait to try it!

    Reply

  19. Mary Annette RITA Roy says

    Great site. Can I leave the pulp in the soymilk when I make it? I don’t understand why we wouldn’t want the fiber. Would it make it go bad?.

    Reply

  20. Nanette says

    I made this and it’s great! I didn’t skim the foam. I thought I would have to shake it before using, but the next morning when i got it out of the fridge, the foam had all dissolved into the milk. I do have a question. Is there anything you can do with the “sludge” left over after straining? It looks sort of cheese-like. I wonder if you could make cheese out of it.

    ★★★★★

    Reply

  23. Sophie Standing says

    Great milk.
    Is there anything i can do with the left over soya pulp?
    Add to cake or bread mix perhaps?

    Reply

  24. Anita Cole says

    Pro Tip – buy a soy making machine on ebay – you can find for 100 aud and buy borasilicate glass bottles from a laboratory supply store -about 13 aud for a 1 litre bottle – so easy to pour the hot milk straight into the bottle ( just remember they are hot) – I have two bottles and I make soy milk once a week – one after the other less cleaning up . I actually add cream to my soy milk for coffee because I am more interested in taste and less packaging and transport and keto then being vegan – but thats me . I even planted some of the beans this week because apparently one plant will yield enough soy beans for a litre of milk so why not see if I can grow enough for 2 litres a week ( 104 plants to grow in a year) , Don’t forget to use the okara in cakes. I never bother with removing the skins the machine grinds them up – you can make other stuff in the soy milk machine as well

    Reply

  27. Adams Mayowa says

    Hi Losune, thank you for sharing your brilliant vegan recipes especially the soy milk. I have tried preparing mine and it was wonderful but I discovered my milk cuddles after it cools down. Is there a way I can prevent my soy milk from cuddling?
    Lastly, I prefer using dates as my sweetener, but can I blend the soy beans and dates together during the initial stage of preparation or anh better advice?

    Reply

    • Iosune Robles says

      Hi Adams! Don’t know why your milk curdles after it cools down. Have you followed the recipe to a T?
      I recommend you not to blend the soy and the dates together!
      Hope I have helped you 🙂

      Reply

  29. Aunt M says

    I haven’t made it but am confused by your nutrition numbers. They don’t jive with the ingredients you used.

    You put in 80 grams of soy which literature says is 39% protein at most. It’s in 1000 grams of water, so how does less than 32 grams protein total become 9.5 grams per cup (236.5 mL) when that would be 32 g protein/ 1000g water = 0.032g protein /mL water. So 0.032 g protein /mL water x 236.5 mL water = 7.568 g protein/cup. But your nutrition info says 9.5 g protein per cup. You didn’t put that much in. Where did the extra come from?

    Reply

    • Joe says

      Maybe some of the water boils off during the boil step, which would concentrate the protein. Not sure if it would concentrate it that much though.

      Reply

  30. Susan says

    Can you fortify the soy milk, like the store bought brands; I want to make sure to get my calcium etc? Also, I have a soy-milk maker. Would I still need to boil the milk afterwards to get rid of the beany taste? Lastly, can you make oat milk in a soy milk maker?

    Reply

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