How to make soy bean milk at home? Learn the easy step-by-step guide for a healthy and refreshing soy milk.
Soy milk has been gaining popularity in the United States due to its many health benefits.
Nowadays, you can get soy milk at any regular grocery stores or Asian food stores.
However, mass-produced soy milk are mostly made with non-organic and GMO (genetically modified) soybeans, and preservatives are added.
As more and more people are turning away from GMO ingredients and go for natural foods, many are wondering how to make soy milk at home.
The good news is I will be showing you the step-by-step, so everyone can enjoy the purest soy milk made with organic and non-GMO soybeans.
Now a little history about soy milk.
Soy milk, or soybean milk (豆浆 doujiang) is a traditional staple in Asia, especially in China, Taiwan, Hong Kong, Malaysia and Singapore.
The Chinese invented soy milk thousands of years ago, and from soy milk, they also created tofu and tofu skin.
Soymilk is very versatile and can be served sweet or salty.
In China and Taiwan, soy milk with fried Chinese crullers or youtiao (pictured above) is a staple breakfast for many people.
To make soy milk, you need only two key ingredients: soybeans and water.
A good blender is always handy to blend the soybeans.
I used the Blendtec Designer Series Wildside and the blending of the soybeans was a breeze.
Three seconds and a big batch of soybeans and water were finely blended.
It was really amazing.
You can find organic and non-GMO soybeans online or at stores such as Whole Foods.
Some Asian grocery stores also carry them.
Please take note that organic soybean doesn’t mean that they are non-GMO, so make sure you read the label and packaging well.
I got mine online.
Making soy milk is rewarding as homemade soy milk is richer in taste, with a pleasant soy aroma.
It keeps well in the fridge for a few days, so making a big batch is definitely the way to go!
Now the good news: I am giving away a Blendtec Designer Series Wildside with Twister Jar (retail value: $620) to a lucky reader of Rasa Malaysia.
Enter to win now!
How Many Calories Per Serving?
This recipe is only 196 calories per serving.
Soy Milk Recipe
How to make soy bean milk at home? Learn the easy step-by-step guide for a healthy and refreshing soy milk.
Ingredients
- 1 1/2 lbs organic and non-GMO soybeans
- 7 quarts water (6 1/2 liters)
- sugar, to taste
Directions
- 1
Rinse the soybeans thoroughly with water and soak them overnight with water. The next day, discard the water and rinse the soybeans a few times. Remove the soybean skins as much as you can. Drain and set aside.
- 2
In a blender, add the soy beans (in batches). Add some water to the soybeans and blend well. Transfer the blended soybeans and water into a big 8-quart stock pot. Repeat the same until all soybeans are blended.
- 3
Bring the soybean mixture to boil on medium height. Stir occasionally to avoid the soybeans from sticking to the bottom of the pot. As soon as it boils, lower the heat to medium-low and continue to simmer for about 30 - 45 minutes or until the soy milk reduces to your desired consistency (I like my soy milk richer so I boil it longer).
- 4
Turn off the heat once the soy milk is done. Use a cheese cloth or paper or cloth coffee filter (you can get it on Amazon) to filter out the soybean residue. Squeeze the residue and make sure that all soy milk is fully extracted. Discard the residue. Add sugar to taste before serving the soy milk. If you like fried youtiao or Chinese crullers, you can dip it into the soy milk or cut them into pieces and dunk them into the soy milk. It's delicious and a great breakfast.
Recipe Notes
There are many ways to make soy milk. Some people blend the soybeans and then filter out the blended soybeans before boiling the juice. I prefer my method because boiling the blended soybeans releases the soy aroma. The soy milk is also richer in taste.
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Shawn Chong
Awesome recipe, clear instructions and tasty soya milk!
Rasa Malaysia
Awesome thanks Shawn.
Nat
The 1.5 pounds of soy beans you use issue that 1.5 pounds before or after soaking. About how many cups would that be?
Rasa Malaysia
Before soaking. I am not sure how many cups. I weigh.
Nat
great! thanks! I love your website, lots of tastes from my mom’s cooking that I miss
Rasa Malaysia
Hi Nat thanks so much for your support. Happy cooking! :)
Régis Stéphant
hello i would liket to try your recipe which looks great, however i am a bit confused (i min France and used to liters) with the quantities.
How do you read 7 quarts 6 1/2 liter water
thanks for your help
Rasa Malaysia
It’s 7 quarts or 6 1/2 liters.
Alex P Rosenkrantz
Hi Bee,
Thanks for the recipe. I guess live and learn because making soymilk is a pain in the mass. I’m in the middle of cooking it now and have had to scrape the bottom every two minutes during the trying to boil stage because it starts to stick. And it boiled over even while diligently scraping and watching! I’m buying a soymilk machine! ! I guess good acquired knowledge, but I’m never making soymilk over the stove top again. Anyways, I would preface your article with an open and blunt paragraph stating this is a pain, just but a machine, but if not here you go. Regardless, thanks for the recipe and blog, but I think more frank, open, opinion will pay your blog dividends.
谢谢
Rasa Malaysia
I am not sure why but I didn’t have that issue when I made it.
attoh kojo bruce-ababio
this will be my first experience of preparing soy milk on my own……bruce-ababio
Rasa Malaysia
Awesome!!
Ne erp
I know this is an old thread, and I don’t know if anyone will ever read this…
1) Do NOT buy cheap bulk soybeans! They produce poorly. Most American soy bean growers grow soy beans designed for being turned into soy oil and livestock food. These will not give good results. Find an Asian market and buy soybeans grown for making tofu, you will get much better yields. There are growers in California that grow good Japanese or Asian soybeans, or you can just buy imported soy beans.
2) Soymilk MUST be cooked for at least seven minutes to destroy enzymes that are toxic. I cook mine for ten. It is NEVER necessary to cook soymilk more than ten minutes. Get your soybean/water ratio right from the start. NEVER simmer soy milk to thicken it.
3) Buy a good book on tofu and soy milk making. A lot of the online recipes are WRONG. The old Japanese Tofu masters make tofu from soymilk that was made from approximately 8 cups of water to 1 cup of beans. I use that same ratio and I get perfect tofu. If you are just making it for the soy milk, you use less water depending on how rich you want your soy milk, usually 4-6 cups water per cup of soy beans. Again – go buy a good book on soy milk and tofu making.
Rasa Malaysia
Thanks for your tips!