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Soy Milk

  • 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