How to make soy milk

How to make soy milk

Making soy milk is fun and much easier than you might think. Homemade soy milk has no additives and is excellent for drinking and for cooking. You can also make homemade tofu or soy yogurt from soy milk. See below how to make soy milk at home.

Can you make soy milk at home?

Soy milk is the best plant-based milk alternative to cow milk. Soy milk is delicious and making it at home is inexpensive and simple. All you need is soybeans, water and a blender. Soy yogurt or tofu are can also easier to make from homemade soy milk. Or you can just drink it as is.

Is soy milk actually healthy?

Soy milk’s health effects depend on several factors:

Benefits

1. Soy milk contains complete protein comparable to dairy milk (7-8g per cup)
2. It is low of saturated fat and cholesterol-free
3. Good source of iron, potassium, B vitamins and calcium when fortified
4. Contains beneficial compounds: isoflavones (antioxidants), omega-3 fatty acids and fiber

Potential Concerns

1. Soy contains phytoestrogens that have mixed research on hormonal effects. They are generally considered safe in moderate amounts, but some people may be more sensitive.
2. Soy  contains phytates that can reduce mineral absorption. Modern processing methods reduce this concern.
3.  Many soybeans are genetically modified. Use organic options if you want to avoid GMOs.
4.  Some brands contain added sugars and may also include stabilizers and thickeners. Check labels for unwanted ingredients or make your soy milk at home.

Best Practices

1. Choose unsweetened varieties
2. Check labels for additives or use homemade soy milk
3. Look for organic options if GMOs are a concern
4. Rotate with other plant-based milks for variety
5. Consider fortified versions for better nutrition

Homemade soy milk typically contains

• 7-8g protein per cup
• Essential amino acids
• Calcium (naturally occurring)
• Iron
• B vitamins
• Isoflavones

For most healthy adults, moderate soy milk consumption (1-2 cups daily) is considered safe and nutritious. However, if you have specific health conditions or hormonal concerns, consult your healthcare provider about your individual situation.

how to make soy milk at home

Basic Ingredients

• Dried soybeans
• Water
• Optional: sweetener, vanilla, salt

Traditional Chinese Method

Ingredients

• 1 cup dried soybeans
• 8-10 cups water (total)
• Optional: salt, sweetener to taste

How to make soy milk (Traditions Chinese Method)

1. Preparation
   • Soak soybeans for 8-12 hours or overnight
   • Drain and rinse thoroughly
   • Remove skins if desired (reduces bitterness)
2. First Extraction
   • Blend soaked beans with 4 cups cold water
   • Blend until very smooth (2-3 minutes)
   • Strain through fine cheesecloth or nut milk bag
   • Reserve pulp (okara)
3. Second Extraction
   • Return okara to blender
   • Add 3 cups fresh water
   • Blend again until smooth
   • Strain second batch
   • Combine both milk batches
4. Cooking Process
   • Pour combined milk into large pot
   • Heat over medium heat
   • Stir constantly to prevent scorching
   • Cook for 20 minutes (removes beany taste)
   • Skim foam as needed

Japanese Hot Water Method

Ingredients

• 1 cup dried soybeans
• 6-8 cups hot water (180°F/82°C)

How to make soy milk (Japanese Method)

1. Preparation
   • Soak beans overnight
   • Drain and rinse
2. Processing
   • Blend beans with hot water
   • Strain immediately
   • Repeat process with fresh hot water
   • Cook strained milk for 10 minutes

Quick Method (Using Cooked Beans)

Ingredients

• 2 cups cooked soybeans
• 4-6 cups water

How to make soy milk using cooked beans

1. Blend cooked beans with water until smooth
2. Strain through cheesecloth
3. Heat briefly (3-5 minutes)
4. Season as desired

Storage and Shelf Life

Stored in airtight container, homemade soy milk keeps 4-5 days refrigerated. Shake well before using. Freeze excess for up to 3 months.

Flavouring options

Basic Additions

• Vanilla extract
• Maple syrup
• Honey
• Date paste
• Sea salt
• Cinnamon

Ratios for 4 Cups Milk

• Vanilla: 1 teaspoon
• Maple syrup: 2-3 tablespoons
• Dates: 2-3 pitted dates
• Salt: ¼ teaspoon

Troubleshooting

Common Issues and Solutions

1. Grainy Texture
   • Blend longer
   • Double strain
   • Use finer straining cloth
2. Bitter Taste
   • Remove bean skins
   • Don’t skip cooking step
   • Add sweetener
3. Too Thin
   • Use less water
   • Add more beans
   • Cook longer to reduce
4. Scorching
   • Stir constantly
   • Use lower heat
   • Use heavy-bottomed pot

Tips for success

• Quality Matters
  • Use fresh, high-quality soybeans
  • Store unused beans properly
  • Clean equipment thoroughly
• Temperature Control
  • Don’t skip cooking step
  • Monitor temperature carefully
  • Cool completely before storing
• Straining Tips
  • Use multiple layers of cheesecloth
  • Squeeze thoroughly but gently
  • Clean straining materials immediately

Using leftover pulp (okara)

The fiber left over from the production of soy milk is called okara. Don’t waste the it! You can use it in:

• Baked goods
• As a substitute for chickpeas or beans in vegetable burgers, falafels  or hummus 
• Compost
• Animal feed
• Facial scrubs

Using okara in cooking

Okara can be dried or frozen and used later in cooking.

The okara left over from this recipe is raw and must be cooked before it can be eaten. Raw okara can be added to cakes, cookies or other foods cooked at a high temperature, but if you want to use okara in a salad, for example, it must be cooked first. The easiest way to cook in a microwave oven is as follows:

1. Spread the okra evenly on a large, shallow, microwave-safe plate and heat without a lid for 2 minutes at 600W power.
2. Take the plate out of the microwave, mix the okara until smooth.
3. Repeat steps 1 and 2 two more times, so that the okara has been heated in the microwave for a total of 6 minutes.
4. Allow the okara to cool before transferring it to an airtight container. Store in the refrigerator and use within 2-3 days or freeze for later use. Cooked okara keeps better than raw.

Homemade soy milk

Making soy milk is fun and much easier than you might think. Homemade soy milk has no additives and is excellent for drinking and for cooking. You can also make homemade tofu or soy yogurt from soy milk. See below how to make soy milk at home.

Tulosta Tallenna

Valmisteluaika 15 minutes min

Kypsennysaika 20 minutes min

Soaking time 10 tuntia hrs

Ruokalaji drink

Annoksia 10 cups

Ainesosat

  

• 250 g of soybeans
• water for soaking
• 12 cups of water

Valmistus

 

• Soak the beans overnight (for at least 10 hours) in plenty of water.
• Rinse the soaked beans well and drain the excess water.
• Pour the beans into a blender or food processor. Add 4 cups of water and mix until smooth.
• Pour the mixture through a fine mesh strainer or cheesecloth-lined strainer.
• Boil 8 cups of water in a pot.
• Add the strained soy milk to the boiling water and let it boil slowly for 20 minutes.
• Bottle the cooled soy milk and store in a cool place. Homemade soy milk can be stored in the refrigerator for 4-5 days.

Vinkkejä

• The strength of soy milk can be regulated by the amount of added water. Soy milk with more water has a milder taste.
• You can flavor the finished soy milk as you like. Try cocoa, cinnamon, vanilla or dates as a spice.
• If you want, you can add a little salt to the soy milk.
• Soy milk can be sweetened with sugar, syrup or artificial sweeteners.

Avainsana soy