soy milk recipe
The Best soy milk recipe
Easy Homemade Soy Milk
A creamy, plant-based soy milk you can make at home with just a few simple ingredients. Perfect for coffee, baking, or drinking straight from the glass.
🥘Ingredients
- 1 can (15 oz) full-fat soybeans, drained and rinsed
- 4 cups water
- 1 tbsp soy milk powder (optional, for extra creaminess)
- 1 tsp vanilla extract
- 1 cinnamon stick (optional)
👨🍳Directions
-
1
Soak the soybeans in warm water for 8–10 hours (or overnight) to soften. -
2
Drain and rinse the beans. Combine them with 4 cups of fresh water in the blender. Blend until completely smooth, scraping down the sides as needed. -
3
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar or bottle. Press down on the solids to extract as much liquid as possible. -
4
For extra creaminess, stir in soy milk powder if using. Add vanilla or cinnamon if desired, then refrigerate for at least 2 hours to thicken.
🔧Equipment
- High-speed blender
- Fine-mesh strainer
- Clean jars or bottles
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Soy Milk Works
❓ Frequently Asked Questions About Soy Milk
Can I substitute regular milk for soy milk in this recipe?
No, using regular milk would change the texture and flavor significantly. Soy milk adds a neutral, slightly nutty taste and a creamier consistency that works best for this recipe.
How do I know if my soy milk is too old to use?
Check the expiration date on the carton, but also look for signs of spoilage—sour smell, separation, or a thickened texture. If your soy milk has been refrigerated for more than a week past the date, it’s best to discard it.
What if I don’t have a blender for making soy milk?
You can use a high-speed food processor or even a coffee grinder for a finer texture. Just pulse the ingredients in short bursts until smooth, then strain through a fine-mesh sieve if you prefer a silky consistency.
Can I use a different type of soy milk, like tofu-based or coconut soy milk?
Stick to traditional soy milk (unsweetened) for the best results. Tofu-based or coconut soy milk can alter the flavor and creaminess, making the recipe taste different from what’s intended.
