Homemade Soy Milk
This recipe yields fresh, creamy soy milk perfect for drinking, cooking, or baking. Soaking the soybeans thoroughly ensures a smooth texture and removes any bitter notes. Enjoy a wholesome plant-based beverage made right in your kitchen.
An original recipe by Forkin
- Total time
- 12 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 211 kcal
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 200 gdried soybean
- 1,000 mlwater, for soaking
- 1,000 mlwater, for blending and cooking
- 1 tbspsugar(optional)
Equipment
nut milk bag · fine-mesh sieve · high-speed blender · large bowl · large pot · pitcher · cheesecloth
The method
Step by step
- 1
Rinse the soybeans thoroughly under cold running water.
About 2 min
- 2
Place the rinsed soybeans in a large bowl and cover them with the soaking water, ensuring they are fully submerged.
- 3
Let the soybeans soak for at least 8-12 hours, or overnight, at room temperature.
About 12 hr
Cook’s note: The soybeans will approximately double in size.
- 4
Drain the soaked soybeans and rinse them again.
About 2 min
- 5
Transfer the rinsed soybeans to a high-speed blender.
About 1 min
- 6
Add the blending and cooking water to the blender with the soybeans.
- 7
Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy.
About 3 min
Cook’s note: Ensure there are no large pieces of soybean remaining.
- 8
Pour the blended mixture into a large pot.
About 1 min
- 9
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.
About 5 min
Cook’s note: Be careful, as soy milk can foam up quickly once it starts boiling.
- 10
Once boiling, reduce the heat to low and simmer for 15-20 minutes, continuing to stir occasionally.
About 20 min
Cook’s note: Skim off any foam that forms on the surface.
- 11
Remove the pot from the heat.
- 12
Place a nut milk bag, fine-mesh sieve lined with cheesecloth, or a clean kitchen towel over a large bowl or pitcher.
About 1 min
- 13
Carefully pour the cooked soy mixture through the filter.
About 1 min
Cook’s note: Do this in batches if necessary.
- 14
Gather the edges of the filter and squeeze out as much liquid as possible.
About 2 min
Cook’s note: The remaining pulp is called okara and can be used in other recipes.
- 15
Add the sugar to the strained soy milk, if desired, and stir until dissolved.
About 1 min
Cook’s note: Adjust sweetness to your preference or omit for unsweetened soy milk.
- 16
Allow the soy milk to cool completely before serving or storing.
Per serving
Nutrition
- Calories
- 210.5kcal
- Protein
- 19.1g
- Carbs
- 7.5g
- Fat
- 9.2g
- Fibre
- 11g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store homemade soy milk in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave.
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