How to Make Soy Milk and FAQ

Why should you make soy milk yourself? The three main reasons are:

• Much cheaper than buying it
• It tastes so much better
• Not treated with any materials

How to make soy milk?

1. The first way to make soy milk

The first time I made my own soy milk, it was much creamier with a much better flavor than the store-bought soy milk I've eaten in the past.

From that first sip, I practiced and tweaked it until I came up with a method that was easy and got consistent results. Watch the method video! 

Here are the steps:

A. Soak the soybeans: 

1. Wash the soybeans through a fine mesh sieve, discarding any discolored beans or small rocks you find. 
2. Drain and place in a large bowl (the beans expand as they soak). 
3. Add 5 cups of cold water and cover. 
4. Let it soak for 8 hours in a cool place. 
5. They can be soaked for up to 24 hours, but keep them in the refrigerator if you plan to soak them for more than 8 hours to prevent bacterial growth.

B. Grinding soybeans: 

1. Drain and rinse the soybeans. 
2. Put half of the soaked grains in a blender and add 2 cups of hot water. 
3. Mash on high speed for 1 minute or until mixture is relatively smooth. 
4. Pour the soy mixture into an 8-liter deep saucepan. 
5. Repeat this step with the rest of the soybeans. 
6. Rinse the blender with 1/4 cup of hot water to recover any soy mixture, and pour it into the saucepan.

C. Cook the soybean mixture: 

1. Heat the mixture over medium-high heat, stirring constantly, to prevent it from burning. 
2. When the foam suddenly rises in the saucepan or the mixture boils, reduce the heat to medium-low and continue to simmer for 8 minutes. 
3. Then remove the pot from the heat.

D. Squeeze the soy mixture: 

1. Place the strainer in the mouth of a clean pot over a large strainer with a damp cloth or bag. 
2. Transfer the soybean mixture to the bag or cloth and twist the cloth to seal. 
3. Use a potato masher to press the bag into the bottom of the strainer to extract the soy milk. 
4. When you're done extracting as much as you can, unfold the cloth and stir the remaining puree briefly.

E. Squeeze again: 

1. Pour 1 1/2 cups of boiling water over the mixture remaining in the cloth, stir again, then twist the cloth to close and press again so that you cannot extract any more soy milk. 
2. Soy milk is now ready to drink!

Recipe notes: Soymilk can be served hot, or cooled and poured into clean, tightly capped bottles. 

Soy milk will keep fresh for 3 to 5 days in the refrigerator. The mixture left after extracting the soy milk is called okara. 

Don't ignore it! It can be used in cooking and delicious. 

It spoils quickly, so keep it in the fridge and use it within 1-2 days of making soy milk.

2. The second way to make soy milk

• Soak the soybeans in water overnight.
• Then mix the soybeans with 3 cups or 750 ml of water until well combined and almost smooth.
• Strain the blended mixture using a milk bag, cotton cloth, tissue, or fine mesh strainer.
• Pour the mixture into a saucepan or bowl and add 1 cup or 250 ml of water.
• Bring the mixture to a boil, stir, and then make foam.
• Cook over medium heat, stirring occasionally, for 20 minutes.
• Let the soy milk cool and enjoy.
• You can add other ingredients like vanilla or dates. Mix the mixture if necessary.

3. Professional advice for all methods of use

• Use yellow soybeans, which are the best soybeans for making soy milk.
• Add more or less water depending on the density of the milk you prefer. Feel free to add any sweetener you like or don't add any sweetener at all.
• Gently add until the milk is smooth.
• Some recipes call for less salt, but I prefer salt-free milk.
• Feel free to add other ingredients like cocoa powder or ground cinnamon.

See: The Benefits of Watermelon Juice For Health and Skin

Frequently asked questions about soy milk

1. Can you freeze soy milk?

When you freeze soy milk, it loses its texture and some of its flavor. However, freezing does not affect its safety or nutritional value, and you can keep it in the freezer for 3-6 months. 

Since it changes in texture when thawed, it is best to use it for cooking rather than drinking it alone.

2. What is the storage and safety of soy milk?

According to the USDA, for peak freshness and quality, you should refrigerate your soy milk and consume within 7-10 days after opening (source).

When you buy soy milk, you will notice that it is kept in two different areas of the grocery store.

Some brands are stored in the refrigerator section and should be refrigerated immediately when brought home. However, there are brands of soy milk.

Store in a cool, dry pantry or cupboard until open. Refrigerate shelf-stable soy milk after opening.

You can freeze soy milk, but it does not freeze very well because it may separate when frozen.

After defrosting, you will likely need to shake it to blend the ingredients. If you choose to freeze it, be sure to freeze it ahead of time.

3. How long does homemade soy milk last?

Lasts about 3 to 5 days in a sealed container in the refrigerator. The time may vary depending on the container you are using. If the milk smells, tastes, and looks good, that's okay.

I usually keep it for 5 days or even longer in the fridge.

See: Soybeans: Nutrients, Health Benefits and Side Effects