How To Make Soy Milk [ new & improved tutorial! ] | Mary’s Test Kitchen

How To Make Soy Milk [ new & improved tutorial! ] | Mary’s Test Kitchen



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)

DIRECTIONS
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.

NOTES
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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49 Comments

  • Hidden Blessings Homestead on February 15, 2020

    I thought you HAD TO soak soy beans over night to make it safe, does this mean that is not true? Or is the bringing it to a boil taking the place of that soak. I once made my family sick on soy milk by not soaking and i'm trying to be careful to figure it out this time

  • N I on February 15, 2020

    Hey, what if we soak and boil? Also how long will this last?

  • Vimala H on February 15, 2020

    is there not a poisin in the beans when they are not soaked for 8 hours?

  • LG on February 15, 2020

    there is something called 豆浆机 soybean machines it is widely sold in China. it takes 2 steps add soy (dried/soaked) + water and select your options on the machines. 15-25mins. all done

  • The Legend on February 15, 2020

    Quick recipe to make soy milk from soy beans. But many other channels say to soak them for upto 8-12 hours. So is there any noticeable difference between these two methods?

    And more importantly can soy milk be used like regular milk for preparing other milk related items like tea, coffee etc.

  • N I on February 15, 2020

    Hi what to do of the lather?

  • Alpaca on February 15, 2020

    This seems too quick and simple!
    Is 2 minutes of boiling it from dry enough? What about the peels? You didnt peel it!

  • Darrell Lehmann on February 15, 2020

    what if you don't strain and drink as is? lots more fiber

  • Katie Marie Daly on February 15, 2020

    Did you make a video on the meat alternative?

  • juchinchou on February 15, 2020

    Anyone know if u are supposed to blend longer than a minute? I ended of with a nonexistent piece of tofu after following this soy milk recipe and a bunch of okara.

  • Rachna Azura on February 15, 2020

    I heard because of its estrogen hormone it increases breast size & I don't want to increase my breast size so does this milk increase it if one glass in breakfast is taken everyday. Plz tell

  • Siladasa Newton on February 15, 2020

    Thank you Mary! Looking forward to making soy milk and bypass the whole carton production business!

  • Daughter of the king Of Israel on February 15, 2020

    So no need to soak with this method correct? I love it.

  • DPrince Izebhor on February 15, 2020

    Thank you ma for this great video. Since I got so sick that the doctor told me to be making and taking soya milk, I kept searching YouTube to see how I can make it myself. Although I have been making, I really find your video so informative… I also want to know which natural sweetener will be good in this homemade soya milk. I have been using sugar which is not good for me at all. I need you to tell me any good natural sweetener that I can use to enjoy this drink with no health risk. Thanks.

  • Alpha Calixtus Santos on February 15, 2020

    It's just like the Fairtrade blend with soymilk from scott pilgrim vs the world

  • m. taylor on February 15, 2020

    There is also the traditional way of same day soaking soybeans–on high heat boil in water for 1-2 minutes, remove from heat, cover & let soak 1-4 hours. Maybe that can be used to make tofu too.

  • R Leb on February 15, 2020

    Hello and thank you for the video. When did you remove skins ?

  • Caroline Paterson on February 15, 2020

    Hi – just seen your very clear and informative video. We are very keen to try the recipe out to avoid packaging and supermarket prices. Could you give the quantity of soy beans used, water needed and how much milk was produced from this? Many thanks for sharing.

  • Carmen Alns on February 15, 2020

    Is this actually cost-effective? Like how much milk can you get out of 1kg of soy beans?

  • GraphicsThatGlow on February 15, 2020

    Can you do one for what to do with okara? I'm very interested!

  • Nita Desa on February 15, 2020

    Love your work, Mary, thanks! Could you do a few okara recipes? And, yes please for the beancurd tutorial! Thanks again for sharing all you have tested and perfected!

  • Marousia vdw on February 15, 2020

    I did it! And it was tasty! So cool

  • Hilda Novianty on February 15, 2020

    U dont peel the skin of soya beans? The skin is not good for pancreas. My doctor said that

  • Gulzar Sania on February 15, 2020

    Is it necessary to boil soy milk..???

  • the last on February 15, 2020

    No need to peel the skins off the beans ?

  • Coe Hart on February 15, 2020

    I freeze in glass jars all the time. You just need to leave enough space for expansion. Many canning jars even have a "freeze line" to show where to fill them to. Love the video though!

  • Jasna Sanoop on February 15, 2020

    Helo, love ur recipes. Could you make a video on how we can make plant based thick yogurt /curd without starter.

  • Avil p on February 15, 2020

    Instead of nut bag, I use my slow juicer to strain the pulp

  • Declan Connnelly on February 15, 2020

    I would suggest soaking and then boiling for at least 15 minutes, the soaking removes phytates and other anti nutrients… Soy even when organic is notorious for causing many gut issues due to these ant nutrients… Just because it's quicker to make instantly doesn't mean it should be done.

  • Sen Chi on February 15, 2020

    ahhhhh… thank you so much
    soaking and peeling is in an insane amount of work for all the soy milk I drink
    will give this a try and hopefully it tastes amazing 🙂

  • deseree okunzuwa on February 15, 2020

    For some reason this method of making soup milk is working more consistent for me. Made several batches already.

  • Alex Steve on February 15, 2020

    should always soak beans to release toxin and enzyme

  • Teresa Thomas on February 15, 2020

    Thanks for this, Mary – How many blocks of firm tofu with this one batch of milk make?

  • nvc vvc on February 15, 2020

    How long can v store this milk????

  • yalagandula krishna on February 15, 2020

    curd ni kuda tayar cheyavacha

  • yalagandula krishna on February 15, 2020

    soya milk in tee ki vadavacha

  • Mark Myers on February 15, 2020

    We got a Vita Mix. two minutes on high pulverizes the beans, skin and everything. However, I have been cooking them til the beans were soft. If I just soak the beans then make the milk, I get okara. If I cook til the beans are soft, the milk goes right through the flour sack towel (much finer weave than a nut milk bag.) with no okara. I have a home-made strainer (nylon scoop with holes drilled in it.) I watch how long it takes to drain. and add more water to the batch till it looks right. Even so the milk still gets a bit thicker before I have to make another batch. The bean pulp soaks up moisture. I just add a bit more water. Still tastes good, especially in the morning with a dash of clove, cinnamon and honey.

  • Joe Jacovino on February 15, 2020

    thanx been wanting to do all this for quite some time – just met someone who reeeeeaaallly inspired me – thanx Mary and thanx Amy !!!

  • Robin Odowd on February 15, 2020

    I want to see a tutorial on yuba and more on Okara.

  • babyelian77 on February 15, 2020

    Hello, Mary, have you ever tried to make soy yogurt from this soy milk ?

  • longdec2 on February 15, 2020

    Thanks for the recipe. I do have a couple questions. First, your recipe does not say so, but if I boil one cup of soybeans, when I go to mix them with water it is going to be much more than one cup of beans now, I had three cups of beans after boiling. Should it be, one cup of soaked (or
    boiled) soybeans to five cups of water or one cup of raw soybeans, boil them and add all of these beans (now several cups) to the five cups of water? I hope that makes sense.
    Also, the recipe says that I should simmer the strained soymilk for 10-20 minutes, but the video shows the milk boiling and several people in the comments mention boiling it too. Should I boil the soymilk? So far, I have found your soymilk recipes to be the best-tasting soymilk I have made. Thanks.

  • Baha Queen on February 15, 2020

    M A R Y ?? THAAAAAANK YOUUUUUUU???

  • JanPospisil42 on February 15, 2020

    "You don't want to squeeze too hard and break your nut bag."
    – words of wisdom right there

  • Sowmya shetty on February 15, 2020

    thanks very much. I made soy milk first time at home and found it doable too. Can you please tell what best can be used to sweeten milk when making tea. I used jaggery after switching off the flame and it curdled twice. Third time i added honey and removed from the flame as soon as i felt it could curdle. I want to use a safe and healthy option and not sugar.

  • Aditya Nair on February 15, 2020

    Came out perfect!!!! Thank u so much ??

  • StrawberryMins on February 15, 2020

    when i try to make the soy milk the white seperates from the liquid and you get that nasty texture like when you put soy milk in hot coffee.. what am i doing wrong?

  • jayson belmoro on February 15, 2020

    how many liters can i make in a cup of beans?

  • jayson belmoro on February 15, 2020

    no more peeling?

  • Sissy Alcántara on February 15, 2020

    Just finished trying out this recipe. After simmering for 20 min. i ended up with only 1.5 cups of milk and the skin on top never disolved back into the liquid. Help!!!

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