Making rich, fragrant soy milk at home is simple and rewarding. Here’s a step-by-step guide to achieve creamy, flavorful results every time.
Ingredients: You’ll need 1 cup dried soybeans, 8 cups water, plus a pinch of salt or sugar for taste. Optional: a teaspoon of vanilla extract or pandan leaves for extra aroma.
Step 1: Soak the Beans Rinse soybeans thoroughly, then soak in 4 cups of water for 8–12 hours (or overnight) until they double in size. Drain well.
Step 2: Blend Soaked beans and 4 cups of fresh water into a blender. Blend on high for 2–3 minutes until smooth. For extra creaminess, strain the mixture through a cheesecloth or nut milk bag, squeezing out all the liquid. Discard the pulp.
Step 3: Cook Pour the soy milk into a pot, add salt/sugar, and heat over medium-low, stirring constantly to prevent sticking. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until fragrant. A skin will form on top—simply skim it off if desired.
Step 4: Serve Let it cool slightly before enjoying hot. For iced soy milk, chill in the fridge. Store leftovers in an airtight container for up to 3 days.
Tips: Use organic soybeans for better flavor. Soaking longer yields creamier milk. Never rush the cooking step—low heat ensures a smooth, beany-free taste. Enjoy your homemade, nutrient-packed soy milk!
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