Soy Milk

4.70 from 30 votes

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 Time15

Cook Time45

Total Time1

Course: Drinks

Cuisine: Chinese Recipes

Keyword: Soy Milk

Servings: Cups

Author: Bee Yinn Low

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

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