Introduction: How to Make Homemade Soy Milk

Picture of How to Make Homemade Soy Milk

Soy milk is a very healthy addition to anyone's refrigerator. It is filled with nutrients and a great beverage for work, school, or anytime. Store-bought soy milk can get pretty expensive especially compared to regular cow's milk. Soybeans, on the other hand, can be found for a much better price and can even be bought organically. I will show you how to make your own (organic) soy milk and the great thing is you don't even need to spend money a soy milk machine. Soy milk is very simple and easy to make and can be used in many other yummy, healthy desserts, too.

Thank you for those who voted for this instructable!

Step 1: Ingredients

Picture of Ingredients
To make about 2 quarts and 1 1/2 pints of soy milk, you will need:
  • 1 cup of soybeans (I bought my soybeans for $0.89 a pound- so this recipe would only cost about 2 quarters :)
  • 11 total cups of water (this will be added two to three cups at a time)
  • 1/4 cup of sugar (this probably will be adjusted according to your tastes- not pictured)
Some equipment is also needed but nothing you can't find in your kitchen :)
  • A blender
  • A pot (should be fairly big and be able to hold at least 11 cups)
  • Multiple bowls
  • A cheesecloth (this is for straining the mixture so other items could be used in place of this, like a strainer)
  • A wooden spatula for stirring
  • A container for holding the finished soy milk

Step 2: Preparation

Picture of Preparation

Pour the soybeans and 2 of the 11 cups of water into one of the bowls (make sure there is enough room for the soybeans and 1 cups of water and the water covers the top of the beans). Soak the soybeans for at least 8 hours (if I have the time, I would even soak it overnight). Be sure to add more water if the water level falls below the level of the soybeans.

Step 3: Blending

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Pour the water the soybeans were soaking in into the blender. Then pour all the soybeans into the blender. Add four cups of water and blend until smooth.

Step 4: Straining

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Then pour the soybean mixture into the cheesecloth and hold over the pot. Squeeze out as much liquid as you can. After, pour the leftover soybean pulp back into the blender and add 3 more cups of water and blend until smooth. Repeat straining the mixture through the cheesecloth. Pour the pulp into the blender again and add 2 more cups of water (this brings you to 11 total cups). Strain the mixture again.

Step 5: Boiling

Picture of Boiling

You have now made raw soy milk! Put the pot on the stove top and turn the heat to high. Stir the mixture until it comes to a boil. Make sure to keep the soy milk from sticking to the bottom of the pot. Skim the top to get some of the foam off. Boil the mixture for 2-3 minutes.

Step 6: Flavoring and Finish :)

Picture of Flavoring and Finish :)
Add about 1/4 cup of sugar to taste (1 teaspoon per cup). Other flavors can also be used to flavor soy milk. Some ideas are:
  • Vanilla
  • Chocolate
  • Fruits (like strawberry and blueberry)
  • Honey
Congratulations you have now finished making soy milk! Soy milk can be enjoyed either hot or cold. It can also be used for baking but is very delicious by itself. Leave a comment and tell me how yours came out!


Kim-HangN (author)2017-03-25

I make tofu and soy milk at home. The dry beans have not been washed so they need to be prior to soaking. Soaking removes most of the obnoxious gas in the dry beans so you don't want to consume this water. Drain and use it to water your outdoors plants. Replace with equal amount of clean water for your soy milk. Don't worry about squeezing the last drop of soy milk because the solids can be used to make tempeh. Contrary to most recipe instructions, the soy beans don't need to be hulled. I only list one link for why you should not use the soaked water.

laveeayelet (author)Kim-HangN2017-12-06


How do I make tempeh from the rest of the left over ? Please explain


Kim-HangN (author)Kim-HangN2017-03-25

I forgot to add that if you're making tempeh, cook the soy liquid first then filter. Soy milk sticks to the pot so after you bring to a boil, reduce the heat to low and stir constantly.

Emmyrex (author)2017-09-10

Woah i love this is just what am looking for,what about the tofu can
It still be use for any edible product

vincenzodileonardo (author)2017-04-12

Ciao è molto ben fatto

HannahS106 (author)2017-01-16

I scrolled through the comments looking for an answer but didn't see one. So please forgive me if this question was asked, answered and I missed it. Has anyone ever used the leftover pulp to make tempeh? Or as an added ingredient in tempeh?

Hae-jinB (author)HannahS1062017-01-23

Yes you can! Actually that´s how tempeh was "invented", but I prefer a mixture 1/2 beans & 1/2 okara.

Imporant is that the okara has to be cooked! So cook bean& water mixture first and filter it later.

LinaJ10 (author)HannahS1062017-01-22

No u can't make Tempeh from left over pulp soya bean. U have to use the whole bean. It's quite difficult for me though, besides that I could get it from the nearest Indonesian shop. U could search on Google for how to make it.

Maxxron (author)2017-01-15

i use a Soyajoy G4 automatic soy milk maker, which is well worth the investment if you are going to continuously make soy milk at home as I do. It will also make soy milk from dry soybeans, which I prefer out of convenience. It also seems to me that the soy milk made from dry soybeans doesn't go bad as quickly as that made from soaked beans. I add 4 ounces by weight of non-GMO soybeans and 1/4 cup of old fashioned oatmeal to the milk maker, add the water to between the marks and start the cycle. Once it is done, I strain the mixture through a very fine mesh strainer that is provided with the G4. I usually strain it twice to get as much pulp out as possible. I strain it into a 2 quart plastic pitcher and add 1/4 teaspoon of sea salt, 1/4 teaspoon of ginger, and two packets of sweetener (I use the stuff in the yellow packets), stir it together, add enough water to bring the level up to the bottom of the pour spout, and swish it together to mix. The ginger counters the "grassy" taste of the soy. I have also found that the taste improves considerably once it is chilled and has sat overnight. It is remarkably close to cow's milk in taste, texture, and appearance. I use it exactly as one would use cow's milk with no appreciable difference, including using it in coffee. To make a thicker coffee creamer, I add 3 heaping tablespoons of powdered coffee creamer to 1 1/2 cups of the hot soy milk and store in the refrigerator.

Ros Lamb (author)2016-09-17

Are you using fresh, dried or frozen soya beans?

jen7714 (author)Ros Lamb2016-12-20

I used dried soybeans that I found at my local grocery store!

gnarlywanknobi (author)2016-12-10

Thank you for this excellent instructable. I just finished enjoying a bowl of dou jiang, or salty soy soup with chopstick donut. It's so much nicer to enjoy the freshest possible organic soy milk, and the little time required is definitely worth the savings. I plan to try to make some bean curd sheet from the skim on the top, and will have to make more soon to make my first batch of tofu.

jen7714 (author)gnarlywanknobi2016-12-20

That's awesome! Can't wait to hear how the tofu comes out!

Peadardublin (author)2016-09-17

I just made my first batch. I was easy from your instruction

Thank you.

HeidiL37 (author)2016-07-06

Thanks for the tutorial! Is there anything you have made with the leftover soy pulp?

NicolettaG (author)HeidiL372016-07-29

I make vegan "meatballs" with the pulp, mixing it with very finely chopped onion, spinach boiled and drained, nutritional yeast (3 o 4 Tbsp) and lots of spices and possibly some other leftover vegetables, also chopped finely or ground in a robot. Then I make small balls, place them on a slightly oiled tray or oiled baking paper, sprinkle some more oil on top, bake them at 370 degrees for about 30 minutes or until they're golden. And you can also add the pulp, plenty of it, to any cake butter, it will not change the taste much but will improve the consistency, and make a bigger cake.

Evil_Librarian made it! (author)2015-03-22

Great recipe! Any advice on what to do with the remaining pulp?

When I make Sweet Almond milk (8 ounces Raw Soaked Almonds overnight, usually with 14 Apricot Kernels for an Amaretto Flavor+ 5 Cups Water) I squeeze out as much milk as I can get, then upend the juicing bag over a cookie sheet with sides that has a parchment baking sheet on it (aluminum foil is toxic). Breaking up the ball of ground nuts with a fork, or in this case soy beans, put them in a 350 Fahrenheit oven for about 20 minutes, then using a wide tonged fork, break up the clumps and stir the center grounds to the sides of the pan and try to bring the more toasted crumbs to the center of the pan, then return the pan to the oven, turning 180 degrees for even roasting, for another 10-20 minutes until dry. Let cool to room temperature and buzz in a food processor to make it fine particles. Use in baking just like soy flour. You could also dehydrate the pulp in an Excalibur dehydrator for raw meal, but beans of any kind have toxins in the skins; so you might as well lightly roast/toast the soy bean meal-it might mitigate the unpleasant taste often obtained with soy flour that is not pre-toasted. You've just made defatted soy meal.

No, aluminum foil is not toxic. It's been in use for over 100 years and no longitudinal epidemiological study shows any increase in morbidity or mortality. If you disagree, give some peer-reviewed studies showing otherwise. I'm a medical researcher and have yet to see any.

On the other hand, apricot kernels are toxic. It has amygdalin, leading to possible cyanide poisoning, which can be lethal.

"A 41-year-old woman ingested apricot kernels purchased at a health food
store and became weak and dyspneic within 20 minutes. The patient was
comatose and hypothermic on presentation but responded promptly to
antidotal therapy for cyanide poisoning..."

Suchard JR, Wallace KL, Gerkin RD (December 1998). "Acute cyanide toxicity caused by apricot kernel ingestion". Ann Emerg Med32 (6): 742–4

Yes, apricot kernels are toxic but are still eaten, it's also known as bitter almonds. My friend, who is Italian, uses it in a traditional Italian cookie recipe. It's also used in Chinese medicinal soups, which my mom often made until the Chinese herbal shops stopped selling them due to misuse. That woman might have eaten them like normal nut/kernels or simply used too much. But you can still get them (just a few grams) as part of a medicinal package, after seeing a Chinese medicinal doctor, if your prescription calls for it. The packages don't contain only apricot kernels but also other herbs which you boil with water into a tonic for drinking.

Excellent info, thanks!!

Rsaul (author)2016-01-26

hi! I just made this tonight and it had a very strong soy taste. Is that how it should be or should I boil it longer? I brought it to a boil and then timed 3 mins. then removed from the heat. I waited 10 mins then added 1/4 c sugar and 2 tsps vanilla.

I am nervous that perhaps I soaked the beans too long, all night and all day and perhaps the beans began to ferment. In the photo above, your soaked beans are in clear water. My bean water had some bubbles and slight foam, though there was no fermented smell. Help :/

ryan.becker.3950 (author)Rsaul2016-06-27

A strong soy taste is fine. In fact, that's how Asians like it. But most Westerners don't like it and prefer it to taste more milk-like so manufacturers have found ways to lessen the soy taste, often with the use of additives. If your beans were under water, it's unlikely to have fermented overnight. Refrigerate if you're worried about spoilage. Also, boil for at least 10 mins at 212F to deactivate the phytohaemagglutinin, a toxin present in most beans. The 2-3 in this recipe is too short. The 10 mins won't affect the taste, but it does make the soymilk safe to drink.

menkab15 (author)2016-03-14

Do the soybeans have to be dry?

sweet Joy (author)menkab152016-03-22

thank you, but for clarity do I blend with soaked water

No, discard the water. It contains phytohaemagglutinin from the beans, which can cause gastrointestinal problems. And boil for 10 mins at 212F to deactivate any phytohaemagglutinin that's left. The 2-3 mins in this recipe is not enough.

menkab15 (author)sweet Joy2016-03-29

No, do not blend with soaked water, as toxins could be inside. Use separate water just to be safe.

NickiH7 (author)2016-04-25

Does sugar have to be added to it? How much exactly will it affect the taste?

ryan.becker.3950 (author)NickiH72016-06-27

You should make it without the sugar then add sugar (or other sweetener/flavoring) as needed right before drinking. That way, you can tell if you need sugar, and how much sugar, to meet your taste.

ryan.becker.3950 (author)NickiH72016-06-27

No, sugar isn't necessary but it makes it taste better and more milk-like. Animal milk has lactose, which is a natural sugar. Adding sucrose (table sugar) simulates the lactose. But you can add any sweetener, including non-nutritive ones like sucralose (i.e. Splenda), if you're diabetic or counting calories. Or don't sweeten at all. You can buy unsweetened soymilk. I personally don't like the taste of soybean particles suspended in water so I need it sweetened. Sometimes, I mix half unsweetened soymilk with fruit juice for a smoothie kind of drink (without the thickness).

B Takes a Bite (author)2015-01-09

What a great instructable! Thank you!

I was surprised to see that you don't need to discard the soaking water of the beans. I always learned that beans (and nuts, seeds and brans) contain phytic acid, something you don't want to eat :-) Soaking releases (most of) the phytic acid, so you need to discard the soaking water. And soaking also cleans the beans, since they can't be washed to keep them from going moldy.

What is your idea? Is there a certain reason you keep the soaking water - is it necessary for the recipe to work?

Thanks so much!

Phytic Acid is IP6 Known as inositol hexaphosphate; you can buy IP6 as an alternative cancer treatment for 25-35 dollars per month, which protects the liver (unlike chemotherapy, which does overload the liver); in fact IP6 is the #1 protocol to reverse fatty liver disease (whether non-alcoholic or alcohol indused Fatty Liver Disease). Yes, we must soak soy beans overnight, then cook them. Getting free IP6 Inositol from the soak water is a bonus!!! Soaking properly hydrates the components, preventing gas. Phytic Acid on a daily basis reverses and heals distended Aberant Crypt Foci (ACF) in the colon, reversing colon cancer. IP6 is the #1 protocol for Prostate and Breast cancers. Amazing what beans have in store for us!!!

Hey B Takes a Bite,

Your post caught my eye as potentially optimistically profound in a midst of talk of toxicity. If you have the time, I would be interested in your sources so I have some primary source material to boost my confidence. Thank you for your time.

Your skepticism is correct, and the request for primary sources is exactly what I encourage patients and students to do. Phytic acid (IP-6 Inositol Hexaphosphate) has not been proven to help cancer in humans. Some studies show that it MAY have an effect on cancer cells in vitro (aka test tube) but that's a far cry from being an effective treatment. In fact, the FDA has officially listed it as a "fake cancer cure consumers should avoid." Please see my above reply for more details.

I think you've confused phytic acid with phytohaemagglutinin. Phytic acid is not generally considered a toxin. At worst, it binds onto certain nutrients, like iron, reducing its absorption into the body. That's why vegetarians often need to take supplements. Far from toxic, many even consider phytic acid beneficial because it has been shown to prevent cardiovascular disease, cancer and diabetes. On the other hand, phytohaemagglutinin is a toxin that can cause illness by destroying the intestinal lining. This results in extreme nausea, severe vomiting and diarrhea. Phytohaemagglutinin is highest in kidney beans, but is present in most beans, including soybeans.

You are correct that discarding the soaking water is a good idea. In fact, changing the water several times is advisable for kidney beans. You should then boil the beans at 212F for at least 10mins to deactivate the phytohaemagglutinin that's left. The 2-3 mins in this recipe is not enough although soybeans contain a lot less phytohaemagglutinin than kidney beans. Interestingly, low temperature cooking, such as that in a slow cooker (which generally won't go above 180F), can actually INCREASE the level of phytohaemagglutinin up to 5x! So make sure to soak and boil the phytohaemagglutinin out of kidney beans before using a slow cooker, i.e. for chili.

I wish you would stop spreading false medical information without documentation. First you claimed that aluminum foil is toxic, then you encouraged the consumption of apricot kernels (which is toxic), and now this. IP-6 Inositol Hexaphosphate is officially listed by the FDA as a "fake cancer cure consumers should avoid." No reputable peer-reviewed study has shown any positive effects on cancer in humans. At most, it MAY reduce the side effects of chemotherapy.

ViQiong (author)B Takes a Bite2015-01-12

Thank you for asking about the water used to soak the bean. I was chatting with a friend who make commercial soya milk. Soaking the bean too long will turn it rancid. The water must not be used. The acid is unhealthy.

Nomi Shannon, a well known raw foodist, states that there is a controversy regarding whether peas and beans should be eaten raw; however both peas and beans should be soaked 8 hours minimum. So, put your 1 Cup of Organic Soybeans in a 1 Quart Vitamix or K-Tech/Blendtec blender with 4 Cups Pure Water for 8-12 hours (overnight) and blend the soak water with the beans. The first batch will be thick and creamy. Strain and add the pulp back to the blender with 3 more cups of water and blend again, strain again; then return the remaining pulp (which is getting smaller and smaller) and add the remaining water, blend, strain and toast or dehydrate the soy pulp for baking later. You can freeze the pulp wet or dry, but I've found it saves time and effort to dry the pulp at the same time I'm boiling my fresh soy milk, then freeze the dried pulp in zip-lock bags (I use 1 and 2 gallon bags instead of having several Quart zip-lock bags cluttering up my freezer). Yes, you can freeze your soy milk in ice cube trays, then pop out the cubes and store them in zip-lock freezer bags to save space and have it handy whenever you need it.

Love knowing I can use the soybean pulp instead of throwing it away or using it as compost. Thanks!

B Takes a Bite (author)ViQiong2015-01-12

Interesting, thanks! My soy beans have been soaking for 2 days now. Whoooops! I was planning to make the milk yesterday, but I didn't found (or better: made) time... How do you know the beans are rancid? You think I can still use them tomorrow evening?

HillaryL1 (author)2016-04-02

what is cheese cloth?

It's just a mesh that lets liquid through but holds back solids. It's used like a strainer but because it's cloth, you can squeeze the contents to get out as much liquid as possible. You can technically use any clean thin cloth to do this.

Caliphia (author)HillaryL12016-06-14

A very loosely woven cloth for straining liquids to make cheese; hence, the name.

Caliphia (author)2016-06-14

Hey, ho! Making this again, only soaking the soybeans in the blender. One less pot to clean. Tomorrow, will make "cream" cheese!!

Caliphia (author)2016-06-13

Thanks for posting this simple recipe. I Made It!, but didn't take photos. I made 1/2 batch as an experiment and it was so easy. Next time, I'm going to make a full batch and make "cream cheese", adding lemon juice just after the soy milk has boiled, then, nutritional yeast before straining in cheesecloth. Yum!

dasola.mercy made it! (author)2015-02-20

Thanks so much for this great post.Please, what size of cup of soybeans do i apply eleven cup of water to.Thank you.

DonBLeevet (author)dasola.mercy2016-04-27


Acoxau (author)dasola.mercy2015-10-22

one cup is about 250ml. It doesn't matter greatly. Just tune the quantity to your liking.

JérômeD20 (author)2016-04-04

Great DIY. What's the shelf-life?

gyong made it! (author)2016-03-29

I only add honey and it tastes awesome.

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