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How to Make Soy Milk A Step-by-Step Guide

Soy milk is a popular dairy-free alternative to cow's milk, packed with essential nutrients and suitable for vegans, individuals with lactose intolerance, or those looking for a plant-based source of protein. Making your own soy milk at home is not only cost-effective but also allows you to control the quality and flavor. Here's a step-by-step guide on how to make soy milk from scratch:

Soybeans: 1 cup


Sweetener (optional): Sugar, honey, or other natural sweeteners

Flavorings (optional): Vanilla extract, cocoa powder, etc.


Blender or food processor

Nut milk bag or cheesecloth

Large pot

Fine-mesh strainer


Step 1: Soaking the Soybeans

Start by rinsing 1 cup of dried soybeans thoroughly under running water. Then, place the soybeans in a bowl and cover them with water. Allow the soybeans to soak overnight or for at least 8 hours. This softens the beans and makes them easier to blend, as well as removes some of the enzyme inhibitors present in raw soybeans.

Step 2: Blending the Soybeans

After the soaking period, drain and rinse the soaked soybeans. Place them in a blender or food processor and add 3-4 cups of fresh water. Blend on high until you have a smooth, creamy mixture.

Step 3: Straining the Mixture

Lay a nut milk bag or cheesecloth over a large bowl or pot and pour the blended soybean mixture through it. Squeeze or press the mixture to extract as much liquid as possible. This liquid is your raw soy milk.

Step 4: Cooking the Soy Milk

Transfer the raw soy milk to a large pot and place it over medium heat. Slowly bring the mixture to a gentle simmer while stirring occasionally. This step helps to neutralize the raw bean flavor and deactivate enzymes that can affect the milk's taste and texture. Allow it to simmer for about 5-10 minutes.

Step 5: Straining Again

After simmering, remove the pot from the heat and let it cool slightly. Once it's cool enough to handle, strain the soy milk again using a fine-mesh strainer to remove any remaining solids.

Step 6: Flavoring and Sweetening

At this point, your soy milk is ready, but you can enhance its taste by adding flavorings and sweeteners. Common options include a teaspoon of vanilla extract, a tablespoon of cocoa powder for chocolate soy milk, or sweeteners like sugar or honey to taste. Mix well to incorporate the flavors.

Step 7: Storing the Soy Milk

Allow the flavored soy milk to cool completely before transferring it to clean, airtight containers. Store the soy milk in the refrigerator and shake well before each use, as homemade soy milk tends to settle over time.

Step 8: Using the Soy Pulp

Don't discard the leftover soy pulp! It's called okara and is packed with fiber and nutrients. You can use it in baking, smoothies, or even as a protein-rich addition to soups and stews.

Final Thoughts

Making soy milk at home is a rewarding process that allows you to enjoy a fresh, creamy beverage without the additives and preservatives found in store-bought versions. Experiment with flavors and sweeteners to find the perfect taste for your palate. Whether you're enjoying it over cereal, in coffee, or simply as a refreshing drink, your homemade soy milk is sure to be a hit.

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