How to Make Homemade Soy Milk

1,114,956

165

168

Published

Introduction: How to Make Homemade Soy Milk

About: I'm just your ordinary next door neighbor who just so happens to spend free time at the golf course, in her kitchen, traveling around the world, among many other activities. Mood: Excited to post new Instruc...

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

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.

Step 3: Blending

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

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

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 :)

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!

5 People Made This Project!

Recommendations

  • Stick It! Contest

    Stick It! Contest
  • BBQ Showdown Challenge

    BBQ Showdown Challenge
  • Backpack Challenge

    Backpack Challenge

168 Discussions

Please how do I make my soy milk to have a thick consistency? A friend asked me to try corn flour or gelatin. Has it been tried by you.?

0
user
Rsaul

2 years ago

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 :/

2 replies

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.

How do you make fermented soy milk. I heard that any soy you eat it should be fermented including the milk. I don’t see any recipes on how long you should soak the beans to make a fermented milk. I’ve soaked beans for 8 to 12 hours an then I make the milk in the soyjoy g4 but I’m nit sure that’s considered fermented it doesn’t taste fermented . Any suggestions???

Hi,

Is soaking soybeans for 8-10 hours considered fermented beans for soy milk ? Or do they need to be soaked longer at room temperature.

Kind regards
Meggen

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.
content://media/external/file/122551

2 replies

Hello

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

thanks

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.

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

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?

2 replies

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.

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.

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.

Are you using fresh, dried or frozen soya beans?

1 reply

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

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.

1 reply

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

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

Thank you.

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