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If you’ve been wondering how to make soy milk, you’re in the right place. It is fresher, creamier, and more affordable than buying cartons, and you only need two ingredients: soybeans and water.
In this guide, I’ll walk you through the full method, from soaking and blending to cooking and straining. I’ll also share the small details that make a big difference, including how to reduce the beany taste, how to prevent scorching, and what to do with the foam or soy skin that forms on top.
If you want more dairy-free options, I have plenty to choose from, including homemade almond milk, homemade oat milk, homemade coconut milk, and this simple homemade rice milk.
What you’ll need
- Dried soybeans: Use beans that smell fresh and mild. Older beans can taste more “beany.”
- Water: Filtered water gives the cleanest flavor.
Optional (for serving):
- Fine sea salt: A tiny pinch can round out the flavor.
- Vanilla extract: Add after the soy milk cools for a vanilla version.
- Sweetener: Sweeten to taste. Maple syrup works well.
Equipment: A blender and a large, heavy-bottom pot. For straining, a nut milk bag is easiest. Cheesecloth or a clean kitchen towel over a fine-mesh strainer also works.
See printable recipe card below for the full ingredients list and quantities.
How to make soy milk
Soak the soybeans: Soak the dried soybeans in plenty of water until fully plumped, either for several hours or overnight. Drain and rinse well.
Optional: remove the skins. For a smoother result and a milder flavor, rub the soaked beans between your hands while rinsing. The skins loosen easily and can be rinsed away. This step is optional and only takes a couple of extra minutes.
Blend until very smooth: Add the soaked soybeans to a high-speed blender and briefly pulse to break them up. Add fresh water and blend until the mixture looks completely smooth and creamy with no visible grit.
Cook the blended mixture: Pour the blended mixture into a large pot and heat over medium heat, stirring often so nothing sticks to the bottom. Soy milk can foam up quickly as it heats, so stay nearby and keep stirring.
Once it reaches a boil, continue cooking for a few minutes, then skim off the foam that collects on top.
Reduce the heat to a steady simmer and cook until the soy milk tastes fully cooked, stirring occasionally and scraping the bottom of the pot to prevent scorching.
Cool briefly, then strain: Turn off the heat and let the mixture cool for a few minutes. Pour it through a nut milk bag set over a large bowl, then squeeze well to extract as much milk as possible.
Bottle and chill: Transfer the soy milk to a clean bottle or jar and refrigerate.
My tips
Use a big pot. Soy milk foams up quickly, so extra headspace helps prevent boil-overs.
Stir and scrape the bottom. Stir often as it heats and scrape the bottom and corners to prevent scorching.
Skim foam as it cooks. Skimming keeps the simmer calmer and helps the soy milk taste cleaner.
Let it cool a few minutes before straining. It’s easier (and safer) to squeeze the bag once it’s not boiling hot. For extra-smooth soy milk, strain twice.
Flavor after cooling. Add vanilla and sweetener once the soy milk is cool so it tastes fresh.
Adjust richness to your taste. Prefer it lighter? Dilute with a little cold water after chilling. Want it richer for coffee? Use slightly less water next time.
How to use homemade soy milk
Warm it gently and use it in coffee drinks, like an iced latte or matcha latte. If you want step-by-step ideas, try my homemade iced latte, matcha green tea latte, or iced matcha green tea latte.
Pour it over cereal or granola, or blend it into smoothies for an easy dairy-free base. Use it anywhere you’d use store-bought soy milk, including overnight oats, baking, soups, and sauces. Keep it unsweetened if you want to use it for savory cooking.
You can also use it to make homemade soy yogurt.
FAQs
Do not shorten the simmer time, and skim the foam as it cooks. Using fresh soybeans and filtered water also helps keep the flavor clean.
That’s normal for homemade soy milk. Since this version doesn’t include stabilizers or emulsifiers, separation is expected. Just shake the bottle or whisk before using.
Soy milk foams up quickly as it heats. Use a large pot, stay close, and lower the heat as soon as it starts climbing. If needed, remove the pot from the burner briefly to calm it down.
Okara is the leftover soy pulp from straining. It’s edible and works well mixed into soups, stews, veggie burgers, and baking.
Yes, as long as you keep it unsweetened and unflavored. Follow my detailed guide for homemade tofu.
More homemade plant milk recipes
If you made this recipe, please leave a rating and a quick comment. Your feedback supports the blog and helps other readers.
How to make soy milk
Equipment
Ingredients
- 1 cup dried soybeans
- 8 cups filtered water + 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
- Soak the soybeans in plenty of water for 6 hours or overnight. Drain and rinse well.
- Add the soaked soybeans to a high-speed blender and pulse briefly to break them up.
- Add the 8 cups of water and blend until completely smooth.
- Pour into a large, heavy-bottom pot. Bring to a boil over medium heat, stirring often so nothing sticks.
- Once boiling, cook for 3 to 4 minutes, skimming off foam as it rises.
- Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally and scraping the bottom of the pot.
- Turn off the heat and let cool for a few minutes. Strain through a nut milk bag into a large bowl and squeeze well.
- Let the soy milk cool completely, then stir in vanilla and sweetener if using. Transfer to a clean bottle or jar and refrigerate.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t tried this yet but will do. Reading though the instructions, I was wondering whether the pulp that’s left could be used for cooking – perhaps adding it to a vege burger recipe? If so, would it make sense to cook the beans first, then blend and strain? Have you tried it that way around? Does it work?
Hi Toby,
Yes, you can keep the pulp. You can add it when making soups, stews and other dishes and that’s how it will cook.
I have used the ground beans for veggie burger, chorizo, and have added it to corn masa to make tortillas.
Thanks for sharing, Dela!
I just tried to make this and it did not go well at all lol. After I soaked the beans and blended them, I transferred them into a pot to bring them to a boil. I was stirring continuously but I could smell it burning. The heat wasn’t that high so I thought maybe it’s supposed to smell that way?? So I continued to cook it and I was taking the foam off the top but the foam never ended. I finally got all the foam out and I was left with just a couple tbsp of burnt milk at the bottom. What went wrong?
Hi Tiffini! That does sound frustrating. Soy milk can foam a lot when heated, so keeping the heat low and using a wide pot can help. If it smells burnt, the bottom may have scorched. Try stirring constantly and using a thicker-bottomed pot.
Have you ever added any vitamins or similar? I am making for a toddler and not sure if I need to look into adding those?
Calcium, Vitamin D, ect.
Hi Olivia,
I would not recommend adding vitamins yourself (fortifying the soymilk) if you want to give it to your toddler. It would be safer to buy fortified milk.
Thank you for your recipe 🙂
My concern is that when we strain out leaving the pulp behind, some protein is lost.
Can you please let me know if the protein is retained in the liquid or it could be left behind in the pulp?
Alternatively, Can I skip the straining and let the pulp be in the liquid?
Hi Akshaya,
It’s normal that some of the nutrients, along with the fiber are left behind when staring. You can however keep the pulp and use it when cooking soups, stews and other dishes. But you need to strain it from the liquid unless you like pulpy milk. 🙂
Hi Samira,
I just followed your directions to make my first soy milk, and it turned out great! They were so easy to follow, and the pictures helped a lot. Thank you!
Thank you so much for your comment, Reiko! Glad you liked the recipe.
Hi, I tried this recipe. I boiled the milk in batches, tried the first one and it came out well, had to run some errands, left the blended soy bean and returned to it after about 2 hours, noticed the milk was separating. It had water on top and milk before. Is this a problem?
Hi Patra,
It’s completely normal for the milk to separate, not to worry. You can just shake or stir the milk before using it.
Thanks for your information on the soy milk preparation. But I will want to know if it’s good to produce powdered type. How can that be made?
Hi Cajetan,
A recipe for plant-based milk powder is coming soon – please stay tuned
Many recipes are written using traditional or common soy milk making method. Have you tried making soy milk from cooked soybean? I wonder what is the difference in taste between traditional soymilk making vs extracting soymilk from cooked soybean?
Hi Jasmine,
I haven’t yet tried making soy milk using cooked soybeans. I always boil the milk.
Wow we are happy for this side
Thank you for your comment!
Thank you for your tutorial but can also baby of 10months take this milk?
Hi Roseline,
I don’t see why not but it’s best to check with your medical professional.
So much better than store bought, a solid four stars!
Thanks
Good soy milk.I made a few mods to get the right thickness for me.
Thank you for your comment, Alex.
Thanks for the recipe. One error I noted what that you said homemade soy milk has vitamin B12. That is untrue. B12 is not found in plants, which is why to avoid a B12 deficiency, all vegans need to supplement with B12, drink/eat B12 fortified foods, or eat nutritional yeast that has been grown on a media that contains B12.
Hi Vanessa,
Thanks for spotting this. You are completely right. I’ve updated it accordingly.