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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.
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 best soy milk recipe ever!
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..
Soy milk is the best. I love your recipe!
Hi, what voltage of blender should we use to blend the beans?
You don’t have to change the voltage. Just blend.
Would it work with a 500Watt output blender?
Awesome recipe, clear instructions and tasty soya milk!
Awesome thanks Shawn.
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?
Before soaking. I am not sure how many cups. I weigh.
great! thanks! I love your website, lots of tastes from my mom’s cooking that I miss
Hi Nat thanks so much for your support. Happy cooking! :)
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
It’s 7 quarts or 6 1/2 liters.
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.
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I am not sure why but I didn’t have that issue when I made it.
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.
Yes, but doing it this way also means that you won’t get the soy fragrance. So there are pros and cons.
You need to use a heavy bottom pot – stainless steel not aluminum. That could be the Issue It works for me.
this will be my first experience of preparing soy milk on my own……bruce-ababio
Awesome!!
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.
Thanks for your tips!