Homemade Soy Milk
Soy milk has many health benefits and nutrition. It’s my favorite beverage.
I can drink it every day, as breakfast, whenever I am thirsty and all through the day.
You can get it at any regular grocery stores. You can also buy it at Chinese or Asian food stores.
Homemade is always better and richer in taste, with a pleasant soy aroma. So, how to make soy bean milk at home?
Chinese Soy Milk Recipe
In this tutorial, I will teach you the easy step-by-step.
It’s made with organic and non-GMO soybeans, unlike mass-produced and packaged brands that are made with non-organic, GMO (genetically modified) soybeans and preservatives.
History of Soy Milk
It is called doujiang in Chinese, or 豆浆.
It’s a traditional beverage and a staple in Asia, especially in China, Taiwan, Hong Kong, Malaysia and Singapore.
The Chinese invented this refreshing drink thousands of years ago. They also made tofu and tofu skin from it.
This beverage is very versatile and can be served sweet or salty.
In China and Taiwan, soy milk with fried Chinese crullers or youtiao is a staple breakfast for many people.
This recipe calls for only three (3) main ingredients:
- Soybeans. Please use organic and non-GMO soybeans for the best results. You can buy them online or at stores such as Whole Foods.
How to Make Soy Milk?
While there are many soy milk makers or machines available in the market specifically for making this milky beverage, you don’t really it.
You can use a blender or food processor to blend the soybeans.
I used Blendtec to blend the soybeans and it was really easy, quick and hassle free.
First, 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.
Next, blend the soybeans with water and bring the mixture to boil.
Simmer on low heat until the milk reduces to your desired consistency.
I like my soy milk richer so I simmer it longer for a thicker consistency.
Before serving, use a cheese cloth or cloth coffee filter to filter out the soybean residue.
Add sugar to taste or serve salty with Chinese youtiao.
Frequently Asked Questions
Is Soy Milk Good for You?
Vegetable protein is very healthy and hence it is good for you.
It has many benefits for our health and it’s also rich in all kinds of nutrition.
Can I Freeze It?
I don’t recommend freezing because you drink it as a beverage all through the day.
You can keep it cool in the refrigerator for up to 5 days, without any preservatives.
How Many Calories per Serving?
This recipe is only 171 calories per cup.
What to Serve with This Recipe?
Serve it as a hot beverage with traditional Chinese noodles or side dishes. For a healthy Chinese or Taiwanese-style breakfast, I recommend the following recipes.
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- 1 1/2 lbs. (0.6 kg) organic and non-GMO soybeans
- 15 cups water
- Sugar, to taste
- Rinse the soybeans thoroughly with water and soak them overnight in 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.
- In a blender, blend the soybeans in five (5) batches. Add 3 cups of water to each batch of soy beans and blend well.
- Transfer the blended mixture into a big 8-quart stock pot. Repeat the same until all soybeans are blended.
- Bring the mixture to a boil on medium heat. Stir occasionally to avoid burning. As soon as it boils, lower the heat to low and simmer for about 5- 10 minutes or until the soy milk reduces to your desired consistency.
- Turn off the heat once the soy milk is done. Use a cheese cloth or cloth coffee filter (you can get it on Amazon) to filter out the soybean residue. You may use a ladle to press down on the soybean residue to extract all soy milk. Discard the residue.
- Add sugar to taste before serving the soy milk.
- If you like salty soy milk, do not add sugar. You can add fried youtiao or Chinese crullers. Cut them into pieces and add them into the soy milk for a substantial breakfast.
There are many ways to make soy milk. Some people blend the soy beans and then filter out the blended soy beans before boiling the soy milk. This is the easiest method. I personally prefer my method above because boiling the soy beans bring out deeper and richer flavors of the soy milk, with the aromas of cooked soy beans infused in the soy milk.
I prefer my method because boiling the blended soy beans releases the soy aroma. The soy milk is also richer in taste.
Amount Per Serving Calories 171Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 38mgCarbohydrates 8gFiber 6gSugar 3gProtein 18g