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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?
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.
See the recipe card for full information on ingredients.
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
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.
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.
This recipe is only 147 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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Soy Milk
Ingredients
- 1 1/2 lbs (750g) 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had soy milk in China many years ago, while it was better than the asian soy milk in Canada, it was not that memorable. I had fresh soy milk in Taiwan a couple of years ago and nothing else has been better! It was fresh, thick, smooth and creamy. This recipe with the 1:2.5 ratio, will definitely give you a thick and creamy soy milk. The texture and viscosity was similar to egg nog. I made a smaller batch, 260 grams of dried soy beans with 6.5 cups of water. I used a Vitamix and only used just enough water to cover the beans for the first 30 seconds then added more water for another 30 seconds, reserving 1.5 of cups of cold water for later. After boiling for 5 to 10 mins, I used a nut milk bag to strain and found most of soy milk flowed through easily. With the nut milk bag resting on a metal strainer/sieve, I used my rubber spatula to press out more soy milk, I then poured the reserved water into the nut milk bag to cool down the okara before giving it a good squeeze. I simmered the strained soy milk for another 15 – 20 minutes to pasteurize and to cook off the beany flavour. I ended up with just under 2 litres of soy milk, I added a heaping 1/4 cup of sugar and it was perfect! Hardest part was the continuous stirring, I got lazy on my second attempt (different recipe) and burned my soy milk. I recommend using a rubber spatula so you can scrape the bottom of the pot while stirring to make sure nothing sticks and burns. If I was making tofu, I would use a 1:4 ratio, if you use any higher ratios for just soy milk then you may as well just buy it in-store =P
You’ve thought of it all thanks
How much can this make based on your recipe?
14 cups.