Soy milk is probably one of the oldest plant-based milks. It is the only one I remember being on supermarket shelves as a dairy alternative when I was a kid! How times have changed. Now, there are so many different kinds of milk and milk alternatives!! And luckily, a lot of them are easy to make at home.
Today, we are going to look at soy milk, how to make it yourself, and why you should! Most recipes I’ve seen online require a nut milk bag, but if you don’t have one, this recipe is for you, as it can be done without one. Let’s look at how!
What Is Soy Milk, And Why Should I Make It At Home?
Soy milk is a plant-based beverage made from whole or ground soybeans. The supermarket varieties are usually fortified with vitamins and minerals but often contain additives that are not so healthy like excessive amounts of cane sugar, salt, and oil to try and make it taste more like dairy milk. If you make it yourself, you can control what goes into it! Plus, it often works out cheaper. Dried soybeans are affordable, and you only need a cup to make up to half a gallon of milk!
Home-made soy milk does taste ‘beanier’ than the store-bought stuff, especially if you use just soybeans and water. If you want to balance the taste, add a sweetener and some vanilla extract.
Do I Need Any Special Equipment To Make Soy Milk At Home?
You will need:
- A powerful blender,
- A sieve,
- OPTIONAL: A nut milk bag (but a thin, clean dish towel or t-shirt also works)
- A heavy-based, deep stovetop pot
- A slotted spoon,
- A jug with a spout,
- A glass bottle for storage
Ingredients To Make Soy Milk At Home
- 1/2 cup dried soybeans
- 4 cups filtered water
- Optional – 1/2 teaspoon of vanilla extract
- Optional – 1/2 tablespoon of maple syrup
This makes around 750 mL of soy milk, or more if you thin it out with more water when cooking it.
How To Make Soy Milk At Home
Step 1: Soak the soybeans in 2 to 3 cups of water overnight. They will swell to around three times their original size!
Step 2: Strain the soybeans and peel off the outer skins. Removing the outer skins is not mandatory, and it does take some time, but it will make smoother milk. Don’t worry if you cannot get all of them!
Step 3: Add the peeled soybeans to a food processor and pulse for 15 seconds until they have broken down.
Step 4: Add the 4 cups of filtered water to the food processor or blender and blend until smooth and creamy. If your food processor is too shallow, it may leak. I ended up having to transfer mine to a taller blender.
Step 5: Strain the mixture through a sieve into a pot. Press with a wooden spoon to remove as much moisture as possible. You could also do this with a cheesecloth or nut milk bag, which would extract more of the liquid.
Step 6: Bring the mixture to a boil in the saucepan. You will need to stir it constantly so the soybean pulp doesn’t burn on the bottom of the pot. Skim the foam off the top of the milk as it boils; get as much as possible.
Step 7: Lower the heat and cook for 20 minutes, stirring occasionally and continuing to skim the foam off the top. If the milk looks too thick for your liking, add a little extra filtered water here.
Step 8: Transfer the milk from the pot to a jug with a spout and let it cool down.
Step 9: Transfer the milk to a glass jar or bottle. If you want it strained even more finely, use a cheesecloth, nut milk bag or dish towel to strain it again. Add the vanilla extract and maple syrup here if you want to, and shake well.
Step 10: The milk should last 3 to 5 days in the refrigerator.
Watch the Video Version
Notes/Tips/Troubleshooting
- Use yellow soybeans! They taste the best for milk.
- The leftover soybean pulp is called okara, and it can be used in lots of recipes. It is super high in protein and healthy nutrients, so don’t throw it away!
- You can increase or decrease the amount of water depending on how thick you like the milk.
- You do not have to add any ‘extras’ to the soy milk, but some people do not like the strong taste. I think it has enough sweetness, so taste it before adding syrup and vanilla.
- Some people add a little apple cider vinegar to the beans while soaking, which will help reduce the phytic acid and aid digestion.
- Soy milk can be frozen for 3-6 months, but the texture will be affected.
- Don’t overfill your food processor like I did. The kitchen was a disaster! Which is why I had to switch to a blender halfway through!
Nutritional Facts
Serving: per 1 cup of soy milk without optional extras
Calories: 50
Carbohydrates: 2 grams
Protein: 6 grams
Fat: 2 grams
Sodium: 12 milligrams
Fiber: 2 grams
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FAQs
Soy milk should be stored in an airtight container in the refrigerator. It can last up to a week if you are lucky, but it’s best to use it within three days of opening.
The healthiest type of soy milk is unsweetened, organic, non-GMO soy milk without added flavors, oils, or sugars. This kind will also contain less fat and more protein than other varieties.
If you are lactose intolerant, it is! Soy milk is naturally low in calories, saturated fat-free, cholesterol-free and contains no lactose. Just check the labels; some soy milks are superior to others.
Soy milk naturally contains phytoestrogens, which are plant-based compounds that may have estrogen-like effects in the body. While research is still being done on the subject, the general consensus is that you would need to consume a ridiculous amount for anything to happen.
Yes, men can drink soy milk. Some worry about the possible estrogenic effects, but as I mentioned above, you really would have to drink a lot of it.
How to Make Soy Milk at Home
Ingredients
- 1/2 cup dried soybeans
- 4 cups filtered water
- Optional – 1/2 teaspoon of vanilla extract
- Optional – 1/2 tablespoon of maple syrup
This makes around 750 mL of soy milk, or more if you thin it out with more water when cooking it.
Instructions
Step 1: Soak the soybeans in 2 to 3 cups of water overnight. They will swell to around three times their original size!
Step 2: Strain the soybeans and peel off the outer skins. Removing the outer skins is not mandatory, and it does take some time, but it will make smoother milk. Don’t worry if you cannot get all of them!
Step 3: Add the peeled soybeans to a food processor and pulse for 15 seconds until they have broken down.
Step 4: Add the 4 cups of filtered water to the blender and blend until smooth and creamy. If your food processor is too shallow, it may leak. I ended up having to transfer mine to a blender.
Step 5: Strain the mixture through a sieve into a pot. Press with a wooden spoon to remove as much moisture as possible. You could also do this with a cheesecloth or nut milk bag, which would extract more of the liquid.
Step 6: Bring the mixture to a boil in the saucepan. You will need to stir it constantly so the soybean pulp doesn’t burn on the bottom of the pot. Skim the foam off the top of the milk as it boils; get as much as possible.
Step 7: Lower the heat and cook for 20 minutes, stirring occasionally and continuing to skim the foam off the top. If the milk looks too thick for your liking, add a little extra filtered water here.
Step 8: Transfer the milk from the pot to a jug with a spout and let it cool down.
Step 9: Transfer the milk to a glass jar or bottle. If you want it strained even more finely, use a cheesecloth, nut milk bag or dish towel to strain it again. Add the vanilla extract and maple syrup here if you want to, and shake well.
Step 10: The milk should last 3 to 5 days in the refrigerator.
Notes
- Use yellow soybeans! They taste the best for milk.
- The leftover soybean pulp is called okara, and it can be used in lots of recipes. It is super high in protein and healthy nutrients, so don’t throw it away!
- You can increase or decrease the amount of water depending on how thick you like the milk.
- You do not have to add any ‘extras’ to the soy milk, but some people do not like the strong taste. I think it has enough sweetness, so taste it before adding syrup and vanilla.
- Some people add a little apple cider vinegar to the beans while soaking, which will help reduce the phytic acid and aid digestion.
- Soy milk can be frozen for 3-6 months, but the texture will be affected.
- Don’t overfill your food processor like I did. The kitchen was a disaster! Which is why I had to switch to a blender halfway through!
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