I made soy milk. To be totally honest, I’m more of an almond milk girl. I do love a good iced soy latte when it’s hot outside but these days I try to keep soy products in my diet to a minimum for various health reasons. But that didn’t stop me from tackling homemade tofu last week. I really like making things from scratch every now and then just to understand the science behind certain food products. Since I had an open bag of dried soy beans, I decided to also make soy milk.
If you read my tofu post, you know that I do not recommend making homemade tofu. It’s a pain in the ass. There’s too much effort involved considering that the final results taste exactly like inexpensive store-bought tofu. Why bother? However, I do think homemade soy milk is a much more worthy venture.
If you’re a fan of soy milk, this homemade version is easy to prepare and it has smoother flavor than pre-packaged soy milk. I liked it. And there are no weird ingredients, unless you consider soy beans weird (and we won’t get into that here).
Will I be making this regularly? Nope, I don’t even make almond milk from scratch very often and that’s super easy. In general, I like modern conveniences. But now I know how to make it. And you do as well!
Yields approximately 4 cups
5 minPrep Time
25 minCook Time
30 minTotal Time
- 2 cups dried soybeans (I used Bob's Red Mill)
- 6 cups filtered water, plus more for soaking
- Rinse off the soybeans and place in a large bowl. Add enough filtered water that the beans are covered by several inches. Allow the beans to soak for 12-18 hours, or until the skins pop off easily when squeezed.
- Drain the beans and place in a blender along with 6 cups water. Puree until very smooth, 2-3 minutes. Strain the liquid into a large bowl through a butter muslin, triple layer cheesecloth or nut milk bag . Make sure to squeeze out as much liquid as possible. Discard the solids (or look up other ways to use them in cooking).
- Place the liquid in a large dutch oven and bring to a simmer, stirring with a rubber spatula to avoid scorching. Continue to simmer on medium-low heat for 20 minutes, stirring frequently.
- Allow the soy milk to cool and then store in the refrigerator. Use within 3-4 days for best flavor.
I like to let the soy milk reduce for a thicker final product. For thinner soy milk and a greater yield, simmer over low heat.