Homemade Soy Milk

This easy recipe for the creamiest, yummiest homemade soy milk from scratch uses a juicer for ease.

Prep Time8 20

Cook Time10

Total Time8 30

Servings: cups

Author: Kathy Patalsky

Equipment

juicer or nut milk bag
blender
mesh strainer (optional, but helpful)
large soup pot
large mixing bowl for soaking beans
wooden spoon for stirring

Ingredients

Soaking Beans:

2 cups dried soy beans
enough water to cover beans by a few inches

Soy Milk:

4 cups soaked beans (amount may vary slightly)
8 cups filtered water

Flavor:

3-4 tablespoon agave syrup or another sweetener
¾ teaspoon sea salt or to taste

Instructions

Soak your dried soy beans in water for at least 8-10 hours – overnight works best. Add enough water to cover the beans by a few inches because they will double in size! Tip: When possible, use filtered water for the soak, since that will be hydrating your beans.
Drain and rinse your soaked soy beans.
I am showing the juicer method. So I setup my Hurom juicer. Use the fine-pulp straining basket for the most liquid from those beans! But I have used both and both mesh straining baskets will work.
I have my milk strain right into my large Staub soup pot that I will be boiling the beans in.
I also get my filtered water handy.
Turn on your juicer. I used my Hurom slow, masticating juicer and the fine strain basket to remove the most pulp possible.
Scoop one cup of beans and add to the juicer. Follow that with two cups of filtered water. The beans should all flow down into the juicer on their own with the water added.
Repeat with all the soybeans until you have processed all the beans that have soaked.
Transfer your large soup pot of juiced RAW soy milk to your stove. Turn heat to high. I like to scoop a bit of the foam off the top.
This is super important. So overall, you want to boil the beans for about ten minutes. However, soy milk is SO delicate to boiling over that you will need to monitor the heat very closely. MAKE SURE TO CLOSELY MONITOR THE MILK FOR BOILING AND BOILING OVER.
Stir the milk with the heat on HIGH for 2-3 minutes to get it going. When you start to see any movement, thickening, bubbling etc on the top, reduce the heat. If you see a lot of movement – immediately turn the heat to low or OFF, and keep stirring. You just need to reduce the heat, catch the milk, before it roars overboard.
After the milk was *almost at boiling* and you turned the heat down, simmering calmly, you can turn the heat back on or back up to medium-low. Keep stirring as the milk simmers – another 4-5 minutes should do it.
A rolling boil is just not possible with soy milk because it will boil over in seconds.
Another note: The longer you simmer, the more the milk will reduce, making a creamier, thicker soy milk.
Remove the pot from the heat and pour into your blender. I always pour through my OXO large mesh strainer in order to remove any pulp that may have formed from the boil – or from the juicing. Be careful, the pot and milk will still be warm.TO SWEETEN + SALT, I USE THIS FLAVOR FORMULA…
For every 6-7c soy milk, I add ¾ teaspoon salt + 3-4 tablespoon agave syrup.
…You can absolutely tweak this! Sweeten more or less. USe less or a pinch more salt. And even add in flavors like vanilla bean, cinnamon or maple.
Other soymilk sweetner options include: coconut sugar, maple syrup, Medjool dates or basic cane sugar.
Pour your blended soymilk into large storage jars. Place in the fridge and chill overnight.
Serve the next day when chilled. You can serve chilled, or heat in the microwave or stovetop for warm uses like lattes.
This soymilk lasts about 4-5 days in the fridge, though we always go through ours in 2-3 days easily!

Notes

For a more accurate nutritional rating, I omitted 1 cup of the beans to calculate, since a lot of the bean is discarded as pulp. But the actual value will vary a bit since you are getting the GOOD stuff when juicing and mostly fiber when discarded.

Nutrition Estimate