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Homemade Soy Milk Recipe

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3.9 from 15 reviews

This homemade soy milk recipe guides you through making fresh, creamy soy milk from dried soybeans. Soaked, blended, cooked, and strained to perfection, it’s a healthy and delicious dairy-free alternative perfect for drinking on its own or using in recipes. Customize with vanilla and sweetener for a hint of sweetness.

  • Total Time: 6 hours 35 minutes
  • Yield: 6 servings (approximately 6 cups)

Ingredients

Ingredients

  • 1 cup dried soybeans
  • 8 cups filtered water (plus more for soaking the beans)
  • Pinch fine sea salt (optional, to taste)
  • ½-1 teaspoon vanilla extract (optional, add after cooling)
  • 1-2 tablespoons maple syrup or sweetener of choice (optional, add after cooling)

Instructions

  1. Soak the Soybeans: Soak the soybeans in plenty of water for 6 hours or overnight. After soaking, drain and rinse the beans thoroughly to remove any impurities.
  2. Blend the Soybeans: Add the soaked soybeans to a high-speed blender and pulse briefly to break them up. Then add 8 cups of filtered water and blend until the mixture is completely smooth.
  3. Cook the Soy Milk: Pour the blended mixture into a large, heavy-bottom pot. Place the pot over medium heat and bring to a boil, stirring frequently to prevent sticking or burning.
  4. Simmer and Skim Foam: Once boiling, cook the mixture for 3 to 4 minutes while skimming off any foam that forms on top.
  5. Reduce Heat and Continue Cooking: Lower the heat to maintain a simmer. Continue to cook for 15 to 20 minutes, stirring occasionally and scraping the bottom of the pot to avoid scorching.
  6. Cool and Strain: Turn off the heat and allow the soy milk to cool for a few minutes. Then strain the liquid through a nut milk bag into a large bowl, squeezing well to extract as much milk as possible.
  7. Add Flavor and Store: Let the soy milk cool completely. Stir in vanilla extract and maple syrup or your preferred sweetener if using. Transfer the finished soy milk into a clean bottle or jar and refrigerate for up to 4-5 days.

Notes

  • Soaking time can be extended overnight to improve softness and ease of blending.
  • Use a nut milk bag or fine cheesecloth for best straining results to achieve smooth milk.
  • Adjust sweetness and flavorings to taste after the milk has cooled to preserve their aromas.
  • Store soy milk in the refrigerator and consume within 4-5 days for optimal freshness.
  • Leftover okara (soy pulp) can be used in baking, smoothies, or as animal feed to reduce waste.
  • Author: Monica
  • Prep Time: 6 hours 10 minutes
  • Cook Time: 25 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Find it online: https://monicarecipes.com/homemade-soy-milk-recipe/