This post may contain affiliate links. Please read my privacy policy.
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.
Other Beverage Recipes You Might Like
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. The next day, discard the water and rinse the soybeans a few more times. Remove as many soybean skins as you can. Drain and set aside.
- In a blender, blend the soybeans in five batches. Add 3 cups of water to each batch of soybeans and blend well. Transfer the blended mixture into a large 8-quart stockpot. Repeat the process until all the soybeans are blended.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent burning. Once it boils, lower the heat to low and simmer for about 5–10 minutes, or until the soy milk reaches your desired consistency.
- Turn off the heat once the soy milk is done. Use a cheesecloth or cloth coffee filter to strain out the soybean residue. You can use a ladle to press down on the residue to extract all the soy milk. Discard the residue.
- Add sugar to taste before serving the soy milk. If you prefer salty soy milk, do not add sugar. You can add fried youtiao or Chinese crullers, cut into pieces, for a more substantial breakfast.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The soy milk needs to be cooked for about ten minutes only. When you blend the soy beans, blend them with the amount of water to produce the desired thickness so you don’t have to simmer it for an hour to make it thicker. It should be at the desired thickness *before* you start cooking.
After filtering the soybeans, you have the “lees” or “okara” left over. This is a very healthy fiber and protein rich food! Don’t throw it away! I use it in everything from home made bread to soups and omelets. You can dry it and use it as a very healthy soy protein additive.
This is a very good article, i wsnt to know, which are the best type of soy beans that can be used for higher yields?
Im looking to buy some organic soy beans and I know in other comments you said the link to the type of soybeans you use was in the post but I still didn’t see it.
I will try out the recipe but is a little concerned that simmering the milk for 30 – 45 mins will destroy the enzymes and flavanoids in it.
That’s the point. Certain enzymes MUST be destroyed in soymilk because they are toxic. That’s why soymilk must be cooked before consumption.
use a masticating juicer. much easier then straining and does great for juicing and making smoothies
hi,
may i know where to buy a Blendtec blender in Malaysia?
thanks
Hey, may I know the ingredients for soy milk?
Check the recipe on page 2.
Hi and thanks for the recipe. I made a batch of fresh soy milk yesterday and kept in the fridge but this morning i noticed all soy milk has become lumpy and slimy texture. Do you happen to know why? Thanks
Dr. Mercola spelled out the dangers of consuming unfermented soy products. You may also want to google on “High intake of tofu linked to memory loss later in life”.
I haven’t heard of the brand but I will go Google it. My mom had a machine that specially designed for soy beans but I did not want to carry it all the way from Malaysia to Sweden. Those variety in the lil city I’m living in Sweden is limited. I will check on your suggestion on Amazon. Thanks Bee. Ohh… btw your cookbook had really calm my home sickness down (food wise) :)
I loved it very much and I have purchased 3 from Amazon and 4 from Kinokuniya Singapore. All 3 of my Swede’s sis in laws likes it too. I am so happy I randomly found you on Amazon. Keep up your fantastic work! !
Aww Kimmy, thanks so much for your nice comment and support. Much appreciated. :)