It’s very easy to make homemade soy milk! The final product has a smoother taste than the store bought stuff (and no weird ingredients).
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!
It's very easy to make homemade soy milk! The final product has a smoother taste than the store bought stuff (and no weird ingredients).
- 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.