Homemade soy milk

Homemade Soy Milk

  • 1 cup soybean
  • 4 cups water
  • 2 tablespoons sugar, brown sugar or honey (Optional)
  • Blender or food processor
  • Cheesecloth, muslin or fine mesh strainer
  • Rinse and clean the soybean, remove any debris. Soak in water for overnight or at least 12 hours.
  • Rinse again and drain the soybean.
  • Puree the soybean with 2 cups of water until smooth. If blender can not fit, separate into 2 batches.
  • Strain the blended soybean mixture using cheese cloth or strainer.
  • Add the remaining 2 cups of water into pulp and mix. Strain again with cheesecloth or strainer.
  • Pour all 4 cups of raw soy milk into a pot.
  • Bring to a boil, then turn to low heat. Stirring occasionally and remove foam floating on top.
  • Watch carefully as it is easy to burn at the bottom and overflow.
  • Cook about 20 minutes.
  • Remove from heat, stir in sugar or brown sugar to taste. 
  • Serve warm or cold.
  • It can last for 4 – 5 days store in fridge.
(*The pulp also called Okara, it can be utilized to make other foods. Check out these recipes.)
Only 2 ingredients, you can have fresh soy milk at home. No special machine, a blender or food processor will do. Soy milk is a good alternative to dairy milk. It is fragrant and has a rich flavor. It can serve hot or chilled. If preferred a sweeter drink, adjust the sweetness by adding sugar or honey. Of course, you can have original soy milk, pure aroma of soy bean and thicker consistency too.