Making your own soy milk is super easy and super cheap! All you need is some dried soy beans, water, a blender, a pot to cook it in and something to strain the milk like a nut milk bag, a jelly bag, or a few layers of cheesecloth. This tutorial is an improvement on my previous soy milk video. The method is slightly different but improves the taste of the soy milk and shortens the prep time quite a bit!
You can flavour it with your choice of sweetener or use this plain soy milk to make other things like your own tofu* or cultured cheese. Keep in mind that this soy milk tastes very different from most commercial brands which usually have a dozen ingredients or more. But this is so easy and super cheap to make, I hope you’ll try it.
*For some reason, more people are having trouble making tofu with this soy milk compared to the original soy milk video ( So for that reason, I recommend using that method instead if you’re trying to make tofu.
What to do with the leftover pulp? This pulp is called Okara. Try this Okara Sea Burger Recipe:
Other links mentioned:
Cream Corn “Egg Drop” Soup:
How to Make Tofu:
Vegan Condensed Milk:
EASY SOY MILK RECIPE
Makes about 5 cups
INGREDIENTS US & Metric
1 cup dried soy beans (preferably organic)
5 cups water (plus more for soaking and rinsing)
Optional sweetener to taste (like sugar, agave, maple syrup or stevia)
Fill a medium to large pot with 1 cup of dried soy beans and plenty of water. Bring the water to a rolling boil and let cook for 1-2 minutes.
Remove the pot from the heat and let rest until it’s cool enough to touch.
Drain the beans. Blend the beans with 5 cups of water until the beans well pureed. This took about one minute with my regular 12 speed Oster Blender on the Liquefy setting. If you have a high speed blender, take care not to over blend. You may need to work in a couple batches depending on your blender’s capacity.
Strain the liquid into a large pot using a nut milk bag, jelly bag or a few layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes. **Especially if you’re making tofu with this milk, squeeze the okara as dry as possible!**
Transfer the milk back to the pot and simmer for 10 to 20 minutes. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off.
After 10 minutes, taste the milk to see if the raw taste has been eliminated. You can also add some sweetener, salt, and/or vanilla for flavouring if desired.
When ready, strain the milk into a container.
Serve the milk hot or cold. Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup.
Store your fresh soy milk in the fridge for up to 3 days. The leftover soymilk pulp (okara) will also stay fresh in the fridge for about 3 days.
Try vanilla, cocoa, cinnamon or other spices to flavour your soy milk. This is your soy milk so customize it to how you like it. There are no rules!
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