How To Make Soy Milk Easily At Home (with just 2 ingredients!)
How to Make Soy Milk
Soy milk is a delicious alternative to dairy milk that you can use for a substitute in recipes or just enjoy on its own. Many don’t realize that making soy milk from scratch is quite easy as long as you have a bag of soy beans and a blender. After trying your own homemade version, you may say goodbye to store-bought soy milk for good!
Serving size: 1 litre (0.26 gallons) pitcher of soy milk
1 bag (900 grams) dried yellow soy beans
Salt, to taste
Sugar, to taste (optional)
Vanilla, cinnamon or chocolate,strawberry to taste (optional)
Preparing and Blending the Soybeans
Rinse the soybeans.Pour the bag of soybeans into a colander and run the beans under cool water. Use your hands to mix the soybeans around so that all the beans get rinsed.
Soak the soybeans overnight.After rinsing the beans, place them in a large bowl. Pour enough cool water to completely cover the beans, about 4 cups. Then leave them to soak undisturbed overnight, or for at least 12 hours.
- Soaking the beans makes them easier to de-hull and also makes it easier to blend them to make the milk.
Check the beans.After 12 hours, the soybeans should be softer and should be twice their original size. Use a knife to cut through a soybean. If it is soft and easy to cut through, the beans are done. If the bean is still tough, allow the beans to soak longer and check every hour or so until the beans have soaked enough.
Drain the soybeans.After you soak the soybeans, place a colander in the sink and pour the soybeans into the colander, letting the water drain. Then transfer the beans into a large bowl and cover the soybeans in water.
Roll the soybeans between your fingers.Before blending the soybeans, many prefer to remove the thin skins of the soybeans since it improves the texture of the milk. To remove the skins, rub the beans between your two hands to loosen the husks.
- You can individually pick the skins off the beans as you rub them, or you can drop the beans back into the water. The loosened skins will come off and float to the surface of the water.
Use a spoon to skim out the skins.After you have finished rolling the beans, you should see a layer of soybean skins floating on the water. Use your hand or a spoon to scoop the skins out of the water.
- It’s ok if you have missed a few skins, or if a few of the beans still have their husks. This won’t dramatically affect the milk.
Place the beans and four cups of water into the blender.After you have de-hulled the soybeans, pour the beans into the blender, and fill the blender with four cups of water. Place the top on the blender.
- If your blender isn’t big enough to hold four cups of water, put in half the soybeans and two cups of water. After you have finished blending the first batch, do a second batch.
Run the blender on high for one minute.Blend the soybeans on high for at least a minute. After a minute, take the top off the blender and check the soy milk. The milk should look frothy, and there should be no chunks of bean.
- If the mixture doesn’t look completely blended, blend for another fifteen seconds and check again.
Straining and Boiling the Soy Milk
Set up the strainer.Even though the beans are completely blended, you will need to strain the soy milk to achieve a smooth texture. Place a sheet of cheesecloth or muslin over a fine strainer, then place the strainer over a pot.
Strain the soy milk.Carefully pour the blended soy milk over the cheesecloth and into the pot. After you have finished pouring, bring all the corners of the cheesecloth together and twist over the pot. This should release more soy milk into the pot.
Set aside the soy paste.After you have finished wringing out the cheesecloth, open it up to see the soy paste that is left inside, also called okara. Okara can be used to make a number of different foods, from veggie burgers to crackers.
- If you have no use for the okara, you can dispose of it.
Put the pot of soy milk over medium low heat.Place the soy milk on the oven over medium low heat. Stir from time to time, and keep an eye on the pot because soy milk can bubble over quickly.
Bring to a boil and add salt and flavorings.After the soy milk has begun to boil, turn the heat down to simmer. Add a pinch of salt along with additional flavorings if you choose. Many add some sugar, since store-bought soy milk usually contains extra sugar.
- You can also add a teaspoon of vanilla extract, a stick of cinnamon, or even a few tablespoons of melted chocolate to give the soy milk additional flavor.
Simmer for 20 minutes.After you have turned down the heat and added the flavors, let the soy milk simmer for another 20 minutes. This will mellow out the flavor of the soy milk so it tastes less “beany.”
Serving the Soy Milk
Let the soy milk cool.Turn off the heat after 20 minutes and take the pot of soy milk off the burner. Set it aside and let it cool. After it has come to room temperature you can pour it in a pitcher and put it in the fridge.
Scoop off any film on the top.Once the soy milk has cooled, examine the top of the liquid. If you see any skin or film on top of the milk, skim it off with a spoon and discard it.
Serve the soy milk cold.After the film is removed, the soy milk is ready to be served! Serve it up cold in a glass or enjoy it in smoothies or as a substitute for milk. Store any unused soy milk in the fridge for up to a week.
QuestionCan I add sugar and flavoring?wikiHow ContributorCommunity AnswerYes, you can. Some people don't like the taste of soybean milk, and add flavors, like chocolate and vanilla, to make it more appealing.Thanks!
QuestionIs soy milk good for pregnant women?wikiHow ContributorCommunity AnswerYes, soy milk is a good source of calcium and protein, which are essential nutrients for pregnant women.Thanks!
QuestionCan soy milk be fermented?wikiHow ContributorCommunity AnswerYes. There is soy milk yogurt. After preparing the soy milk, you take it through steps of probiotic yogurt preparation.Thanks!
QuestionWhy does my soy milk curdle when boiling?Top AnswererSoy milk curdles because of the intense amount of heat. The best way to prevent that from happening is to heat it up on a low temperature and slowly cook it.Thanks!
QuestionSome people said to filter the soy milk after boiling. Does this make any difference?wikiHow ContributorCommunity AnswerWhile most recipes call for filtering the milk after blending, it does not make a big taste or texture difference if you decide to filter it after boiling.Thanks!
QuestionIs soy milk better than cow milk when trying to lose weight?wikiHow ContributorCommunity AnswerYes, soy milk contains fewer calories than cow milk. At around 80 calories a cup, soy milk is even less caloric than skim milk, which contains usually around 90 calories.Thanks!
QuestionWhat does soy milk taste like?wikiHow ContributorCommunity AnswerIt typically has a thicker consistency than rice or almond milks. It lacks that sweet flavor (in the non-sweetened varieties). It is probably your best bet for cooking in savory dishes.Thanks!
QuestionCan I make tea using soy milk?Community AnswerYes, you can make tea out of soy milk but the flavor could be a little bit off.Thanks!
QuestionCan I give soy milk to my 6 month old baby?wikiHow ContributorCommunity AnswerSoy milk does not contain enough vitamins and nutrients to promote healthy growth during this stage of your baby's development.Thanks!
QuestionMy soy milk tends to separate into layers after cooling. What could I be doing wrong?wikiHow ContributorCommunity AnswerIf by layers, you mean a powdery layer at the bottom, milk in the middle and a thin creamy layer on top, this normal. You just need to strain it again. If, however, there are white lumps floating around and the milk itself is losing color and starting to become transparent, then it has curdled. You can strain this and throw away the liquid. The white lumps are tofu. Bind them into a ball and let it set before eating.Thanks!
How much protein is in 150 grams of soybean with one liter of water? Can I eat okra with milk?
Should I only used dried soybeans or can I use fresh ones?
I prepared my soy milk but realized that some parts were milky while the base was thick. What could I have done to cause this?
Do I have to leave it for 12 hours?
Does soy milk make one gain weight?
To make soy milk, rinse soy beans and soak them for at least 12 hours, or until they are easy to cut with a knife. Then, drain them and blend them in water for at least 1 minute so there are no chunks of bean left. Next, stain the milk through cheesecloth or muslin to get a better texture. Add the salt and flavorings and simmer the soy milk for 20 minutes so it isn’t as strong. Finally, scoop any film off the top before refrigerating it, and serve it cold.
- Even if you don’t want to add other flavorings, always add salt to your soy milk. You may not think you need it, but it helps to balance out the flavor!
- Soy milk is great in smoothies, in baked goods like muffins, and as a milk substitute in coffee. It adds a subtle, almost nutty flavor that dairy milk doesn’t have.
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Video: How to make soy milk (Duyu: 두유)
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