Learn how to make soy milk with this homemade and easy Chinese soy milk recipe. Complete with step-by-step picture guide and calls for only soy beans, water and sugar.

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?

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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.

Recipe Ingredients

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.
Water.
Sugar.

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.

Yield: 8 Cups

Soy Milk

Name: Soy Milk
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 1 1/2 lbs. (0.6 kg) organic and non-GMO soybeans; 15 cups water; Sugar, to taste

Learn how to make soy milk with this homemade and easy Chinese soy milk recipe. Complete with step-by-step picture guide and calls for only soy beans, water and sugar.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

1 1/2 lbs. (0.6 kg) organic and non-GMO soybeans
15 cups water
Sugar, to taste

Instructions

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.

Notes

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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 171Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 38mgCarbohydrates 8gFiber 6gSugar 3gProtein 18g

Comments

Katy

at

How much can this make based on your recipe?

- Rasa Malaysia
  
  at
  
  14 cups.
  
Lillian Tsang

at

Do you have to stir the soy milk while boiling it? We make it using a similar method as yours, and even though we stir it often, we still have a lot of soy sticking on the bottom of the pot..

shin

at

Hi, what voltage of blender should we use to blend the beans?

- Rasa Malaysia
  
  at
  
  You don’t have to change the voltage. Just blend.
  
  - shin
    
    at
    
    Would it work with a 500Watt output blender?
    
Shawn Chong

at

Awesome recipe, clear instructions and tasty soya milk!

- Rasa Malaysia
  
  at
  
  Awesome thanks Shawn.
  
Nat

at

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
  
  at
  
  Before soaking. I am not sure how many cups. I weigh.
  
  - Nat
    
    at
    
    great! thanks! I love your website, lots of tastes from my mom’s cooking that I miss
    
    - Rasa Malaysia
      
      at
      
      Hi Nat thanks so much for your support. Happy cooking! :)
      
Régis Stéphant

at

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
  
  at
  
  It’s 7 quarts or 6 1/2 liters.
  
Alex P Rosenkrantz

at

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
  
  at
  
  I am not sure why but I didn’t have that issue when I made it.
  
- Katy
  
  at
  
  My grandmother made it the same way except she will filter the soybean after blending before boiling. Maybe if you do it this way you won’t have soybean stuck on the bottom of the pot.
  
  - Rasa Malaysia
    
    at
    
    Yes, but doing it this way also means that you won’t get the soy fragrance. So there are pros and cons.
    
- Lina Lane
  
  at
  
  You need to use a heavy bottom pot – stainless steel not aluminum. That could be the Issue It works for me.
  
attoh kojo bruce-ababio

at

this will be my first experience of preparing soy milk on my own……bruce-ababio

- Rasa Malaysia
  
  at
  
  Awesome!!
  
Ne erp

at

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
  
  at
  
  Thanks for your tips!