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

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
Hi can you make soy milk wothout soaking it
<p>You must soak ALL beans and PEAS for at least 8 hours, no quick way like some recipes that say you can soak for an hour, then boil for an hour (this is why people get intestinal disturbances at home, restaurants and with canned beans). Just think how many people think they are allergic to beans, when it is only the fact that the beans they have consumed in the past were 1- Not soaked 8 hours and 2- Not cooked long enough. Here's info on bean toxins that does not apply to soy beans, but addresses: &quot;This toxic agent is found in many species of beans, but it is in highest<br> concentration in red kidney beans (Phaseolus vulgaris). The unit of <br>toxin measure is the hemagglutinating unit (hau). Raw kidney beans <br>contain from 20,000 to 70,000 hau, while fully cooked beans contain from<br> 200 to 400 hau. White kidney beans, another variety of Phaseolus <br>vulgaris, contain about one-third the amount of toxin as the red <br>variety; broad beans (Vicia faba) contain 5 to 10% the amount that red <br>kidney beans contain. SOYBEANS: </p><p>For human consumption, soybeans must be cooked with &quot;wet&quot; heat to destroy the TRYPSIN INHIBITORS (SERINEPROTEASE INHIBITORS). Raw soybeans, including the immature green form, Edamame, are toxic to all. All beans must be cooked. Dried beans must be soaked 8 hours minimum, up to 12 hours.</p>
<p>What a great instructable! Thank you!</p><p>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.</p><p>What is your idea? Is there a certain reason you keep the soaking water - is it necessary for the recipe to work?</p><p>Thanks so much!</p>
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.
<p>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.</p>
<p>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?</p>
<p>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!!!<strong><br></strong></p>
<p>Great recipe! Any advice on what to do with the remaining pulp?</p>
<p>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. </p>
<p>After straining the milk in a nut milk/juicing mesh bag, I cut and scraped the seeds from a 5-6&quot; Fresh Vanilla Bean, mashing the clumps against the side of the pan to break them up and added the pod, too. I bake with soy and other nut milks, so don't want the sugar added at this time. Great recipe! Thank you.</p>
<p>thanks I learn how to make a delicious soya milk. Yummy Yummy.</p>
<p>can we make tea from soyamilk?</p>
<p>you need to make tea from tea. You can add soy milk to tea, if that is what you are asking....depends on your taste.</p>
<p>Thanks so much for this great post.Please, what size of cup of soybeans do i apply eleven cup of water to.Thank you.</p>
<p>one cup is about 250ml. It doesn't matter greatly. Just tune the quantity to your liking.</p>
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.
<p>or try stevia. You can even grow your own and put the leaves in with the beans in the blender.</p>
<p>try xylitol :) chemically it is not a sugar ... (and it doesn't have calories) so I think you can use in any diet.</p>
<p>It is definitely not required, so it's up to you and your tastes. </p>
<p>Hi! This recipe looks great, but, because I've never done this before, do the soybeans that you use start out dried?</p>
<p>The solids that are left are called Okara. The Japanese have some interesting ways of utilizing the rather bland by-product. I use it in baking and as a soup thickener. Any left-overs are added to compost as a soil conditioner. Mulch with dried Okara.</p>
<p>This is great! Thanks for the info...</p>
<p>i make homemade soy milk and make money out of it....</p>
<p>thank you so much - this re-united our family</p>
nice i made it
<p>I used your process with chick peas cause I am very allergic to soy and it's not half bad as a nondairy milk</p>
<p>Thanks so much for this great post.Please, what size of cup of soybeans do i apply eleven cup of water to.Thank you.</p>
Hi thanks soo much... What should I do with the left over soya bean mixture?
THANKYOU! Can soymilk be frozen?<br> Also, I bought 2 soymilk machines (use 1 as a powerful juicer) for UNDER $10 each! Salvation Army thrift store (articles are donated) and proceeds go to charity. (A new one is expensive! One was never used -probably a gift; the other maybe once or twice !) *bread machines too- I use mine to make the dough...then cook it in the oven - which I HIGHLY RECOMMEND for &quot;real&quot; bread. I always make my own now - it's that easy!<br> (and beer) NOW I will add soymilk to that list.<br> Thank you again. Things often appear daunting until you understand them. You did a great job in the teaching of this process!
<p>Thanks for the recipe, it is useful to learn English.</p>
<p>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).</p>
Hi <br>I just made the milk but was wondering if it is ok to eat the soy paste? Any opinions?<br>Thanks
<p>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.</p><p>I decided to use the dry soybean flakes (too dry to really describe as a &quot;paste&quot;) to make a toasted soy flour product called &quot;kinako&quot;. This is often found as a coating over daifuku mochi, and is generally sweetened. It has a nice toasty aroma.</p><p>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.</p>
<p>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.</p>
<p>I like the simplicity of this method! A couple of recommendations I have seen elsewhere that could enhance this process include:<br><br>- rub the soaked beans to loosen the hulls</p><p>- replace the liquid remaining after soaking with fresh water after rinsing away any loose hulls</p><p>- Microwave the soaked beans for 2 minutes to destroy the enzyme that inhibits nutrient absorption</p><p>- 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.</p>
<p>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.</p>
<p>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!</p>
<p>how long does this last in the fridge </p>
<p>Could you use canned soybeans?</p>
<p>How long can it stay,could it be up to 30 days</p>
<p>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.</p>
<p>it is so easy after reading. Thank you ...</p>
<p>thanks for this!</p><p>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?</p>
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.
<p>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!</p>
When you bake with this do you use the same amount you would use of cowmilk?

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