Homemade Soy Milk
Why this recipe works
- Reliable soak-blend-simmer method: Soaking softens the beans, blending extracts their milkiness, and simmering cooks out the raw, beany flavour.
- Simple ingredient list: Dried soybeans and water create the base, with sugar added only if a lightly sweet finish is preferred.
- Easy to adjust: Serve it warm or chilled, keep it unsweetened, or add a sweetener after straining so the flavour stays balanced.
Get the most out of this recipe
Timing notes
- Plan for soaking: The beans need a long soak before blending, so start them the night before or early in the day.
- Cool before chilling: Let the strained soy milk cool completely before refrigerating to protect its fresh flavour and storage quality.
Texture tips
- For a cleaner finish: Strain twice and avoid pushing the last fine sediment through if you prefer a smoother drink.
- Blend thoroughly: A very smooth blend gives better extraction and helps prevent a coarse or gritty texture after straining.
Common mistakes
- Do not leave it unattended: Soy milk can catch on the base of the pot once it heats through, so stir often and scrape around the edges.
- Keep the simmer gentle: A hard boil can make the mixture foam up quickly; steady, moderate heat gives better control.
- Cook until the raw aroma fades: The soy milk should smell cooked rather than sharply beany before it is strained and served.
Make-ahead tips
- Warm gently: Reheat over low to medium heat, stirring occasionally, rather than boiling hard.
- Freeze for longer storage: Freeze cooled soy milk in a sealed container, then defrost in the fridge and whisk or blend briefly to bring it back together.
- Shake before serving: Natural separation is normal in homemade soy milk, so stir or shake well after chilling.
Equipment you'll need
Ingredients
Instructions
- Rinse the soybeans well, then cover with plenty of water and leave to soak for 8 hours, or overnight. Drain and rinse again.
- Put the soaked soybeans in a blender with 1000 ml of the water. Blend until very smooth and milky, working in batches if needed.
- Tip the blended mixture into a large pot and stir in the remaining 1000 ml water. Bring to a gentle simmer over medium heat, stirring often and scraping the base to prevent catching.
- Simmer for 15 minutes, stirring frequently, until the foam subsides and the soy milk smells cooked rather than beany. Keep the heat gentle to avoid boiling over.
- Set a sieve over a bowl and strain the hot soy milk, pressing firmly with the back of a spoon to extract as much liquid as possible. If you prefer a cleaner finish, strain a second time.
- Taste and stir in the caster sugar, if using, until dissolved. Serve warm, or cool completely then chill before serving.
Recipe notes
Tips
- Stir frequently while simmering, especially around the edges of the pot, as soy milk can catch quickly once it heats through.
- For a smoother drink, strain twice through the sieve and avoid forcing any fine sediment through at the end.
- Food safety: if serving to young children, pregnant people, older adults, or anyone immunocompromised, bring the soy milk back to a steady simmer after straining and cool promptly.
Substitutions
- Replace caster sugar with agave syrup for a vegan sweetener that dissolves instantly, especially when serving chilled.
- Replace caster sugar with maple syrup for a warmer, slightly caramel flavour.
Storage
- Refrigerate up to 4 days
- Cool completely, then refrigerate in a clean, sealed container for up to 4 days. Shake or stir before serving as separation is normal. Freeze for up to 2 months; defrost in the fridge and whisk or blend briefly to re-emulsify.
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Recipe overview
- Servings: 4 servings
- Total time: 8h 15min (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Soybeans
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