Why did my soy milk curdle during simmering?

Curdling happens if the milk boils too vigorously or if acidic ingredients are added early — keep the heat low and add sugar only after straining.

How long does homemade soy milk last in the fridge?

Stored in a sealed glass jar, it stays fresh for 3 to 4 days. Shake well before each use as separation is natural.

Can I skip the straining step?

Straining removes the fibrous okara, giving you a smooth drinking milk. If you prefer a thicker, more rustic beverage, you can skip it but the texture will be gritty.

Is it necessary to soak the soybeans overnight?

Yes — soaking for at least 8 hours softens the beans, reduces enzyme inhibitors, makes blending easier, and yields a creamier, better-digesting milk.

Home / Recipes / indian / Soy Milk with Cardamom

indianEasyveganvegetariangluten freedairy free

Soy Milk with Cardamom

RATING

0.0/5

TASTE SCORE

8/10

Creamy, homemade soy milk infused with the warm aroma of green cardamom. This dairy-free alternative is lightly sweetened and gently simmered for a comforting drink that's perfect on its own or paired with breakfast.

PREP

COOK

15m

SERVES

1 CUP

225 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupsoy beans · dried, soaked overnight and drained4 cupwater · for blending and cooking4 pcsgreen cardamom · lightly crushed1 tbspsugar1 pinchsalt

NUTRITION · PER SERVING

225

CALORIES · 1 CUP

Protein17g · 30%

Carbs18g · 32%

Fat9g · 36%

Fiber4g

Sugar7g

Saturated fat0g

Cholesterol0mg

Sodium40mg

Potassium858mg

Phosphorus0mg

How we calculate →

METHOD · 7 STEPS

prep
Soak the soy beans.
Rinse the dried soy beans thoroughly and soak them in enough water to cover for at least 8 hours or overnight. They will double in size. Drain completely before using.
TIPSoaking reduces the enzymes that make beans hard to digest and ensures a smoother milk.
mix
Blend soy beans with water.
Add the drained soy beans and 2 cups of fresh water to a blender. Blend on high speed until completely smooth and creamy, about 2-3 minutes.
boil · ~10 min
Cook the soy bean mixture.
Pour the blended mixture into a heavy-bottomed pan. Add the remaining 2 cups of water and stir. Place the pan over medium heat and bring to a gentle boil, stirring frequently to prevent scorching.
TIPSoy milk froths up quickly as it comes to a boil. Keep an eye on it and stir constantly to prevent boiling over.
simmer · ~7 min
Simmer with cardamom.
Once it comes to a boil, reduce the heat to low. Add the crushed green cardamom pods and a pinch of salt. Let it simmer gently for 5-7 minutes, stirring occasionally. The cardamom will infuse its aroma into the milk.
mix
Strain the soy milk.
Remove the pan from heat and let it cool slightly until warm. Place a nut milk bag or a fine muslin cloth over a large bowl. Carefully pour the mixture into the bag and squeeze out as much liquid as possible. Discard the leftover pulp (okara).
TIPDon't discard the soy pulp! It's called okara and can be used to make parathas, cutlets, or added to roti dough for extra protein.
simmer · ~3 min
Sweeten and do a final simmer.
Return the strained soy milk to the pan. Add the sugar and place over low heat. Warm it through for 2-3 minutes until the sugar dissolves completely, stirring gently. Do not let it boil this time.
garnish
Serve warm or chilled.
Pour the cardamom-infused soy milk into cups. You can fish out any large cardamom pod pieces at this point for easier drinking. Serve warm, or refrigerate and serve chilled over ice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a nut milk bag or finely woven muslin cloth for straining to get the smoothest milk.
2
Simmer the milk on low heat after adding cardamom to fully extract the aromatic flavor without curdling.
3
Chill the soy milk overnight; the cardamom flavor deepens and becomes more rounded.
4
Reserve the okara (soy pulp) to make protein-rich parathas, cutlets, or veggie burgers.
5
For a nuttier flavor, toast the soaked soy beans in a dry pan for 2 minutes before blending.
6
Do not skip the pinch of salt — it balances the sweetness and highlights the cardamom aroma.

RECIPE VARIATIONS