DIY Soy Milk: Healthy & Natural Recipe
Discover the joy of making your own creamy, fresh soy milk at home! This simple recipe requires a bit of effort, but the results are well worth it. You’ll be rewarded with a clean, delicious soy milk that’s perfect on its own or as a base for other recipes.
Customize your soy milk by adding vanilla, almond extract, honey, or sugar to taste. The best part? You’re in control of the ingredients, unlike store-bought versions which can be overly sweetened and more expensive. Plus, you can use this homemade soy milk to create your own silken tofu!
This recipe is inspired by traditional methods and perfected for home cooks.
Homemade Soy Milk Recipe
Ingredients
- 1 cup dried soybeans
- 3 1/2 cups water
- Optional flavors or sweeteners such as vanilla or almond extract; honey, agave nectar, or sugar
Directions
- Start by rinsing and draining the soybeans. Soak them in about 6 cups of water for 8 to 10 hours. Rinse and drain again.
- Place the soaked beans in a blender or food processor with 1 cup of water. Blend for about 3 minutes until you achieve a thick, creamy consistency. Scrape down the sides as needed.
- Prepare a large mixing bowl with a strainer or colander lined with a strong, thin tea towel. This setup will allow the soy milk to pass through while retaining the soybean pulp.
- In a large pot, combine the soybean puree with 2 cups of water. Cook over medium-high heat, stirring occasionally to prevent scorching. Once it becomes very foamy and starts to boil, pour the hot mixture into the lined strainer. Clean out the pot.
- Gather the sides of the towel and twist. Use a pestle, sturdy bottle bottom, or silicone oven mitt to press the contents against the strainer, extracting the milk into the mixing bowl.
- When the soybean pulp feels mostly dry, open the towel and pour the remaining 1/2 cup of water over it. Close the towel and squeeze out the last drops of soy milk. You should have about 3 1/4 cups of raw soy milk.
- Return the soy milk to the clean pot and bring to a boil over medium-high heat. Reduce to medium-low and simmer gently for about 7 minutes, until the milk tastes sweet and loses its raw bean flavor. Stir in any desired flavorings or sweeteners.
- Enjoy your homemade soy milk warm or cold. Store in the refrigerator and consume within a few days for the best flavor and freshness.
| Nutrition Facts (per serving) | |
|---|---|
| 33 | Calories |
| 2g | Fat |
| 2g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 3 | |
| Amount per serving | |
| Calories | 33 |
| % Daily Value* | |
| Total Fat 2g | 2% |
| Saturated Fat 0g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 3g | |
| Vitamin C 0mg | 2% |
| Calcium 26mg | 2% |
| Iron 1mg | 5% |
| Potassium 98mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |