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How to Make Homemade Soy Milk

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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.


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Step 1: 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

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.
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KiranS39 days ago

can we make tea from soyamilk?

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!

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.

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?

Thanks for the recipe, it is useful to learn English.

DanYHKim13 days ago

I have a Kitchen Aid mixer. After soaking the beans, I drain and rinse them and then put them into the mixer with a quart of water, then run the mixer with the flat beater. This does a good job of removing the bean hulls (gets maybe 80 percent of them, maybe more if I let it run longer).

kuyovich2 months ago
Hi
I just made the milk but was wondering if it is ok to eat the soy paste? Any opinions?
Thanks

OK. I just made a batch of soymilk. I am using an Omega juicer, which does a great job of squeezing the soymilk out of the mean paste, leaving a fairly dry pile of soybean flakes behind. The milk is also good, and free of discernible particles.

I decided to use the dry soybean flakes (too dry to really describe as a "paste") to make a toasted soy flour product called "kinako". This is often found as a coating over daifuku mochi, and is generally sweetened. It has a nice toasty aroma.

I simply dry- toasted the soy in a hot cast iron pan. I stirred until the water evaporated off, then continued to stir to keep the soy flakes separated. I also added a bit of salt and sugar. When the soy became brown and had a toasty smell, I poured it into a bowl to cool. It tastes pretty good, and may make a good topping for muffins or something.

I have seen other recipes that recommend using the paste to augment other foods. One says to make some kind of Korean bean pancake thing with it. I am sure there are other uses.

stoutmtc1 month ago

I like the simplicity of this method! A couple of recommendations I have seen elsewhere that could enhance this process include:

- rub the soaked beans to loosen the hulls

- replace the liquid remaining after soaking with fresh water after rinsing away any loose hulls

- Microwave the soaked beans for 2 minutes to destroy the enzyme that inhibits nutrient absorption

- When cooking, use a pot at least twice the volume of the milk and skim the top inch of the pot with shortening, to reduce the chance the foam will boiling over onto your stove.

I made this and it's great. I hate buying store products that are often laced with sugar, preservatives and oil. I made mine sugar free and use it with smoothies and make porridge with it. Thanks again.

FredW11 month ago

Thanks for this. I haven't tried your recipe yet, but it sounds good. The reason I'm writing, though, is to remind people that soy milk can boil over really quickly, so you need to pay close attention at this step if you don't want a mess!

how long does this last in the fridge

emma.sims.3152 months ago

Could you use canned soybeans?

joy.shipeolu3 months ago

How long can it stay,could it be up to 30 days

no only keep it for 2 to 3 days but trust me we drink it so fast that our house can barely keep up with the demand. In our fridge is a mason jar of almonds soaking and a jar of almond milk being consumed. we add 1/4 cup organic sugar and 2 teaspoons of vanilla and blend one more time before storage.

dhananjaip4 months ago

it is so easy after reading. Thank you ...

junky774 months ago

thanks for this!

What kind of soy beans you're using? it seems that the ones I use look different. Whiter and smaller I think. Are you using the green soy beans?

lindaweir1 year ago
i made this and was thrilled , but the soya milk is no good in coffee, even if put in before the hot water, it curdles and forms a curd, any ideas? would this recipe be better as a smoothie ? i really want to move from dairy to soya because of animal abuse.

try homogenizing it with some coconut oil(refined). To do so, put the milk into the blender and slowly drizzle the oil in. Taste here and there for consistency but for a coffee creamer, a good start is around 1/2 a cup or so. This is especially good if you add the sweetener to the milk and a little bit of vanilla. With that, you have a nice vanilla flavored creamer for your coffee. Add a little cinnamon and it changes the whole game. Not into vanilla, use some cocoa powder or hazlenut extract. I hope this helped!

qmaggio3 years ago
When you bake with this do you use the same amount you would use of cowmilk?

yup! soymilk is the standard over almond milk and the likes because it is able to sub out the same. It also curdles like regular milk, so if you need a quick buttermilk, add some lemon juice and you're set!

If you want to thicken it a bit, get some organic refined coconut oil and add a fat content. Each quart, maybe a 1/4 to a 1/2 cup of the oil. When doing it, keep the milk in the blender and slowly add the oil until it is incorporated. You can add more to make it thicker. It's just like the fat content in dairy milk! I think soymilk is somewhere around skim and 2% fat content.

jen7714 (author)  qmaggio3 years ago
I think so...I haven't done that before, but I've heard the proportions are the same. If you want whole milk, maybe add some butter but other than that, go for it!
mccreeryj11 year ago
These instructions are great! Is the sugar (or any sweetener) actually required? I'm on a diet where I can't have any kind of sugars or sweeteners.
jen7714 (author)  mccreeryj15 months ago

It is definitely not required, so it's up to you and your tastes.

mnesperos9 months ago
Thank you for sharing the procedures. Do we need to wash the soy beans first before soaking it? Some of the beans float, are these okey to include?
jen7714 (author)  mnesperos5 months ago

You can definitely do an initial rinse, but no intense washing is necessary. And floating beans are fine!

Thanks for the information! I have just some questions. How many days will it take before it spoils? And how to prolong? Thanks again and GOD BLESS!!

jen7714 (author)  Jonathan_Gwapo5 months ago

I would probably say that it's the safest to consume it within a week. However, definitely complete the boiling step while you're making the batch and also refrigerate it. Thanks for the nice comment!

dymieswayz5 months ago

i made it with no sugar added

Berbatiotis2 years ago
Does the "boil" step have to be followed? Doesn't this destroy some of the natural enzymes?
jen7714 (author)  Berbatiotis2 years ago
I am not sure if it destroys natural enzymes, but it is much safer to boil the soy milk. Consuming raw soy milk can be dangerous because of possible dangerous bacteria.
mhippo jen77142 years ago
There are certain enzymes in raw soymilk that reduce your body's abbility to digest the milk (trypsin inhibitors, if you care).

By that same logic, one should avoid lima beans as they contain trypsin inhibitors as well.

promethius018 months ago

I made soy milk this morning, my first time actually. Only, I did not strain it. the whole thing was a disaster! Now I know What I did wrong.

Smeiyappan1 year ago
Thanks for the recipe. Yet to make it. How long can we refrigerate this?
jen7714 (author)  Smeiyappan1 year ago
It's the safest to only keep it for a week, but if you don't notice anything different about it and you heat it up, it can be kept for longer.
This is great! A real money saver! Is the sugar necessary?
jen7714 (author)  genies jinn1 year ago
Nope! It's just according to your taste!
sschrybu1 year ago
Can I use roasted soy beans to make soy milk?
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