Go Back

Creamy Homemade Soy Milk

Learn how to make your own silky soy milk from scratch with just a few simple ingredients, producing a creamy and nutritious drink perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 8 hours 30 minutes
Cook Time 30 minutes
Total Time 9 hours
Servings: 5 cups
Course: Beverage, Drink
Cuisine: Asian, Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 150 grams dry soybeans Look for high-quality organic soybeans for the best flavor and nutrition.
  • 1.2 liters water Filtered water is preferable.
  • 1/2 leaf pandan leaf (optional) Adds an aromatic element—perfect for a more exotic flavor!
  • a pinch salt (optional) Enhances the overall taste.
  • to taste sugar or other sweeteners Experiment with natural sweeteners like agave or maple syrup.
  • various add-ins (optional) Try cooked red beans, mung beans, job's tears, lemon basil seeds, tapioca pearls, agar agar cubes, ginkgo nuts, or coconut meat for fun!

Method
 

Preparation
  1. Rinse your soybeans thoroughly under cold water. Soak whole beans in a large bowl of water for at least 8 hours, or split beans for about 3 hours.
  2. Remove some of the soy skin by scrunching the soaked beans in water, if using whole beans.
Blending
  1. Drain and rinse your soaked soybeans. In a blender, combine the beans with just enough water to cover them. Blend until smooth and creamy.
Straining
  1. Set up a sieve or colander lined with muslin over a large pot. Pour in your soybean puree. Stir and squeeze to extract as much milk as possible.
  2. Rinse the leftover pulp with the remaining water and strain again to yield even more milk.
Cooking
  1. In a saucepan, heat the strained soy milk over medium-high heat. Add the pandan leaf for flavor. Stir frequently to avoid burning.
  2. Just as it starts bubbling, lower the heat and simmer for about 20-30 minutes.
Serving
  1. Remove from heat and stir in salt and sweetener to taste.
  2. Enjoy it warm or cold—both are delicious!

Notes

Let your soy milk cool completely before pouring it into an airtight container. It will keep in the refrigerator for about 3-5 days. Shake before use as it may separate.