How to make soy milk
Make soy milk at home with just soybeans and water. I’ll show you the blend, simmer, and strain method for a fresher taste, plus what to do with the leftover okara.
Servings: 6 cups
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
Flavoring: For vanilla or sweetened soy milk, add vanilla and sweetener after the soy milk has cooled.
Separation: Homemade soy milk may separate in the fridge. Shake or whisk before using.
Okara: The pulp left after straining is okara. Save it for baking, soups, or veggie patties.
Richer option (optional): Use 6 cups of water for a richer soy milk, or 4 cups for extra-rich (you’ll need to stir more to prevent sticking).
Nutrition
Serving: 1cup | Calories: 108kcal | Carbohydrates: 8g | Protein: 7g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 338mg | Fiber: 1g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 17mg | Calcium: 335mg | Iron: 1mg