Learning how to make soy milk is fun and enriching and a lot easier than you might think. This preservative-free and additive-free homemade soy milk works great for drinking, culturing, or making tofu.
The leftover fiber is called okara, or u no hara, and can be dried or frozen for use in cooking, or as fertilizer. Soy milk made at home has a slightly grassy flavor compared to soy milk bought commercially. Here's exactly how to make soy milk at home!
SUPPLIES FOR MAKING SOY MILK:
- Container for soaking beans - You can use any container that holds 4 or more cups, but we like to use 32 oz. Mason Jars.
- Blender - As long as the beans are well-soaked, most blenders will work perfectly fine.
- Strainer - Cheesecloth, like our fine-meshed Butter Muslin Cheesecloth, works fine, but we haven't found anything more convenient than these Organic Cotton Nut Milk Bags.
- Heavy-bottom Pan - A thin pan doesn't disperse heat as evenly and can lead to scorching.
Soy milk is a great alternative to animal milk. It's delicious, can be made at home affordably and easily, and it's so simple. Just soybeans and water. Of course, we like to do all kinds of fun things with our soy milk like make dairy-free yogurt or tofu, but it's also fantastic just to drink.
If you like, you can add various things to your soy milk like a little sugar, some agave nectar, a pinch of salt, or even something a little more interesting like cinnamon or cocoa. You are going to want to use yellow soybeans as they make the best soy milk.
- ½ cup soybeans
- 2-3 cups water for soaking
- 4 cups water for blending
- Sugar to taste (optional)
- Soak soybeans in 2-3 cups of water overnight. This will soften the soybeans and get them ready for blending.
- Discard water and rinse soybeans. We want to get rid of any of the dirt or contaminants that were on the beans themselves.
- Remove skins as best you can. You can rub the beans by hand while they're underwater. The released skins will float to the top and can be skimmed off. Don't worry if you can't get them all. Blending the beans will release all that soy nutrition.
- Add soybeans and 4 cups water to a blender.
- Blend until smooth. This step exposes the entire bean to the water, ensuring we wring all the nutrition we can from these beans for our homemade soy milk.
- Strain the blended mixture using cheesecloth or a nut milk bag. Our testing has led us to these organic cotton nut milk bags. They're a great balance of tightly woven cloth that keeps the pulp inside, porous enough to let the milk flow freely, tough enough to withstand multiple milkings, and with a tie-close top that prevents blowouts.
- Heat the strained milk in a heavy-bottom pan to 212ºF (100ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store. This is an important step since, as a legume, soy can't be consumed raw.
- Refrigerate up to 4 days.
HOW TO USE HOMEMADE SOY MILK
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