Soy Milk
Creamy, wholesome plant-based milk made from just soybeans and water. This homemade version has a clean, naturally sweet flavor that's worlds apart from store-bought. Perfect for drinking chilled, pouring over cereal, or using in tea and coffee.
For 4 servings
- prep
Soak the soybeans overnight.
Rinse 1 cup dried soybeans well, then soak in plenty of water for at least 8 hours or overnight. The beans will double in size. Drain and rinse again before using.
TIPSoaking long enough softens the beans and makes blending easier, giving you a creamier milk. - prep
Remove the soybean skins.
Rub the soaked soybeans gently between your palms in a bowl of water. The loose skins will float to the surface; skim them off and discard. This step reduces the beany taste.
TIPRemoving the skins makes a huge difference in flavor — your milk will taste sweet and clean instead of grassy. - mix · ~2 min
Blend soybeans with water into a smooth slurry.
Add the drained, peeled soybeans to a blender with 3 cups of fresh water. Blend on high speed for about 2 minutes until very smooth and creamy.
TIPBlend until you can't see any visible bean particles — the finer the grind, the more milk you'll extract. - prep
Strain the mixture through a nut milk bag.
Pour the blended soybean slurry through a nut milk bag or a strainer lined with fine muslin cloth set over a large pot. Squeeze and press firmly with clean hands to extract as much liquid as possible. Reserve the pulp (okara) for other recipes.
TIPDon't discard the leftover okara — it's high in protein and can be used in parathas, cutlets, or baked goods. - boil · ~20 min
Boil the soy milk.
Pour the strained soy milk into a heavy-bottomed pot. Add 3 more cups of water to adjust the consistency and a pinch of salt. Bring to a rolling boil over medium-high heat, stirring frequently to prevent scorching. Once it boils, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. A skin will form on top; skim it off or stir it back in.
TIPBoiling is essential — raw soy milk is not safe to drink. Simmering also deepens the flavor, making it sweeter and less beany. - prep
Cool the soy milk completely.
Remove the pot from heat and let the soy milk cool to room temperature. It will thicken slightly as it cools. Transfer to a clean glass bottle or jar.
TIPCool it uncovered at first to prevent a rubbery skin from forming, then cover and refrigerate. - serve
Chill and serve.
Refrigerate the soy milk for at least 2 hours before serving. Shake well before each use. Serve cold as a refreshing drink, over cereal, or use in tea and smoothies.
TIPHomemade soy milk stays fresh for up to 3-4 days in the refrigerator. Always shake well — natural separation is normal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the soybeans for at least 8 hours ensures a creamy texture and easier blending.
- 2Removing the skins after soaking dramatically reduces the grassy, beany taste.
- 3Blend until the slurry is completely smooth — no visible bean bits — for maximum milk yield.
- 4Use a nut milk bag or fine muslin; squeezing firmly extracts every drop of liquid.
- 5Boil the strained milk for a full 15-20 minutes; raw soy milk is unsafe and tastes harsh.
- 6Stir frequently while boiling to prevent scorching on the bottom of the pot.
- 7Skim off the skin that forms during boiling for a smoother texture, or stir it back in for extra richness.
Adapt it for your goals.
Flavored-sweet
After boiling, stir in 2 tablespoons of sugar or honey and 1 teaspoon of vanilla extract for a sweetened vanilla soy milk ideal for drinking or cereal.
high proteinHigh-protein
Use only 2 cups of water in the cooking step instead of 3 for a thicker, richer milk with more protein per serving.
low fatLow-fat
After cooling, skim off any fatty film that forms on the surface to reduce fat content while keeping the protein.
vegan chaiVegan-chai
Add a cinnamon stick, 3 cardamom pods, and a slice of ginger to the pot during boiling for a spiced chai soy milk.
Why this is on our healthy list.
Excellent Plant-Based Protein
Soy milk is a complete protein source, providing all essential amino acids, making it perfect for vegetarians and vegans.
Naturally Lactose-Free
This homemade milk contains no dairy, making it easy to digest for those with lactose intolerance.
Low in Saturated Fat
Soy milk has minimal saturated fat compared to dairy milk, supporting heart health.
Rich in Isoflavones
Soybeans naturally contain isoflavones, which are antioxidants linked to overall wellness.
Frequently asked questions
The beany taste usually comes from the brown skins — removing them after soaking and boiling the milk for a full 20 minutes eliminates most bitterness.
