Homemade Soy Milk: An Easy Solution for Non-dairy Milk

hot soy milk-01
In our family, fresh homemade hot soy milk is always a winner when compared to store bought soy milk.  My husband, Brad, said: “This tastes like hot chocolate.”  I also remember the time I picked up a bottle of fresh soy milk at our local oriental store.  After his first sip he said it was too dilute to taste any soybean flavor, worse yet, he even said it tastes like latex paint. Hmmm…  Wow, what a big difference!

Soy milk and Chinese cruller (also known as Chinese oil stick, 油条,pinyin:yóutiáo) is a classic Chinese breakfast.  I remember when I lived in China, there was a guy who owned a commercial soy milk machine and had a small business selling soy milk in our neighborhood.  My Mom always brought our own pot there and waited in a long line to buy fresh made soy milk, that was only 1RMB (about $0.13 at that time) for a half gallon.  Some of my Chinese friends in the US like to make their own soy milk using a soy milk machine. Blending and boiling is done in one step, then filtration.  All you need to do is add soaked soybeans and water to the pot then wait for the fresh boiled soy milk to come out.  Pretty convenient, right?

Different ways of making soy milk will result in different flavors.  My best result with homemade soy milk is using a blender.  I strongly strongly recommend this method:

1)    Blend the soaked soybeans in water

2)    Filter out the ground soybean paste

3)    Boil the resulting liquid on the stove top

soymilk-making process

Remember, this order is critical.  Unlike the soy milk machine process, instead of boiling the mixture of ground soybean paste and water together, separating the paste first will reduce a lot of effort and time in the cooking process.  This way I don’t have to constantly stir the mixture to avoid burning it on the bottom of the pot.  Once the liquid is boiled, it is ready to serve.  This is the best method with the best taste.

soy milk glass bottle

Soybeans are considered a source of complete protein and cholesterol free.  This makes soy milk a great substitute for dairy milk.  I purchased my organic dried soybeans from a local health store at an affordable price.  They are also available on Amazon.com.  Making soy milk at home will not only lower the cost, but also I can totally control the concentration of it.  We like to pour this soy milk on our homemade granola, millet quinoa hot cereal, and gluten-free Chex cereal.  A cup of soy milk has become a part of our family breakfast.

hot soy milk-01

Update: We also use this homemade soy make to make non-dairy probiotic soy milk kefir.  Check out the post here!

5 from 5 votes
Homemade Soy Milk: An Easy Solution for Non-dairy Milk
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
Tools: Measuring cup and spoon; a large container for soaking soybeans; large cheesecloth; 4 qt saucepan; blender (at least 6 cups capacity); a jar or bottle with lid for storing the fresh made soy milk
Course: Beverage
Servings: 8 cups
Author: Light Orange Bean
  1. Rinse the dried soybeans well with water, then soak the beans with 2 cups of filtered water in a large container for at least 6 hours at room temperature.
  2. Transfer half of the soaked soybeans into a blender, add 3 cups of water or add water to the 4½ cups mark of the blender. Blend the soybean until it is smooth.
  3. Line a saucepan with a single layer of muslin cloth, then pour the blended soybean water mixture in the muslin cloth.
  4. Repeat step 2 and 3 to finish the rest of the soybeans.
  5. Collect all ends of muslin cloth and squeeze out the liquid (soy milk) to strain the mixture.
  6. Boil the soy milk on the stove top. After boiling, simmer for 1 minute.
Recipe Notes

1. For more dilute soy milk: After squeezing out the liquid, transfer the soybean pulp back to blender, add an additional cup of water to blend again. Then repeat filtration step 3 and 5.
2. Soy milk is very sensitive to grease, trace amount of grease will make it spoil very fast. Please make sure all tools are clean.
3. The fresh soy milk can be stored in refrigerator for up to 5 days. If you can’t finish all, just re-boil the soy milk after a few days; this will make it store in the refrigerator longer.


Homemade Soy Milk-soy milk in a glass bottle.


Homemade Soy Milk: An Easy Solution for Non-dairy Milk


  1. Ray Manna says:

    Hello Joyce,

    I love how you describe this recipe. What do I use the paste for after extracting the liquid. Is there some use for it ? Thank you !!

    • Joyce says:

      Thanks Ray! Sometimes I added the paste to pastry batters for baking. If you are going to do so, remember the soybean are not very sticky and the baked goods are tend to crumble. Because we bake gluten-free food in our house, “crumble” is already a big thing for gluten-free dough. So I don’t use it in my baking anymore. I think most of the good stuff from soybeans has been extract from/blend with water, now I just discard the paste. I hope this answers your question.

  2. Stefani says:

    You can also use the paste to make vegan “crab cakes”. Google “okara recipes”, there should be a few good ones. My recipe comes from Miyoko Schinner’s book The Homemade Vegan Pantry.

    Okara freezes well, but if you make soy milk often, you’ll end up with far more than you can use up. You can compost it, if that’s an option for you. I dump mine in the garden for the deer.

    • Joyce says:

      Sounds awesome. I haven’t thought about “crab cakes”, I’ll definitely give it a try. Thanks for sharing the great idea. 🙂

  3. Felipe says:

    I’ve just finnished making my own jar of soy milk and ended up with the same question: what can i do with the paste. So i mixed some vegetables in the blender, and add them to the paste, put an egg, some flour and oatmeal and fried me some nice sorta burguers

  4. Louiguy says:

    So happy! Made a batch of soy milk. Kids loved it. Easy to do recipe and it only cost about 1/2$ for 2 liters compare to 4.50$ at the grocery store. And it taste so much better! Thank you for sharing!

    • Joyce says:

      I used 1 cup dried soy beans and made 8 cups of soy milk without adding any sugar. The calories are about 104 per cup homemade soy milk. I hope this information helps. 🙂

  5. Manasa says:

    Hello! This is great! I’m allergic to cow’s milk and can’t wait to try this recipe. How long can I store this milk in the refrigerator?

  6. bahar says:

    I read in another post of yours that you used to make white bean milk in a similar way — except with less water –, and then would use it to make yogurt. could you elaborate on that? I want to make yogurt with white beans grown locally. thank you so much!

    • Joyce says:

      We did try that in our house. With less water and addition of some corn sugar (a.k.a Dextrose, you can find it at your local brewing supply stores), the fermentation went really well.

        • Joyce says:

          This might be the coagulantion step in the Tofu making. You probably has introduced some coagulants (such as calcium sulfate, magnesium chloride combined with calcium chloride, acids, enzyme) to your liquid. Is the water you used high in these contents? You can try some bottle drinking water for your next batch. Please let me know how it goes.

    • Joyce says:

      No, you can blend the whole thing. Yes, you can add any flavor you want but stay away from acidic flavors because acid will make the soy protein curd. Some Chinese recipes will add vinegar to concentrated soy milk and make soft “tofu” in a couple minutes.

  7. AFong says:

    Hi there! I have just made my very own soy milk and thank you for sharing! Now that I know how to make it I don’t need to buy mine in the shop! You’re a legend! Thanks heaps!


    • Joyce says:

      I’m sorry I don’t know. I never used rose water. If it’s neutral (not to much acid or alkaline), it should be OK. You can test on a small batch and see how that turns out. Please me know the result. 🙂

  8. Jessica Schafer says:

    Hi – I see stevia in the ingredient list, but not sure where it comes in during the actual preparation. Do you put it in after boiling or before?

  9. Cedric says:

    Hi i did my soya milk at home following your steps and it worked very well but when I kept some in the fridge and try to warm it the next day the soya went bad, is there anything we add to avoid that thanks.

  10. Biec says:


    Thanks for sharing the recipe. Looked and smell good. Was so excited but when I taste it. It left a bitter beany after taste in mouth. I tried cooking it longer, the after taste wasn’t as strong but still there. Even after I sweetened it. Any suggestions on possible reason or solution?

    • Joyce says:

      Maybe soak and rinse for a few more times. I use NonGMO organic soybeans. Maybe you can try different batch of soybeans and see if the taste is still there.

  11. Wonder says:

    The recipe is great and i will try it and see but i do some the other day and i did not stir it curdle so what can i do so that it would not curdle. thanks

  12. Thomas Chan says:

    Recently, my blended soya bean milk turns clumpy or curdle when i started boiling.i have not encountered this before during my previous attempts. All steps remains unchanged but the results were disappointing after recent 2 failed attempts with soya bean milk turned powdery or clumpy even i strained the milk during boiling. please advise.

    • Joyce says:

      The first thing I can think of is the mineral or pH change in your water. Use some bottled water to soak and blend the beans and give it a try.

  13. Bryan Edward says:

    Thanks Joyce for this recipe. I used to make soy milk using an electric soy milk maker. But it consumes a lot of electricity. Now that I found your recipe, it saves me on electricity and comes out even better than my previous ones. You’re a lifesaver.

  14. Margaret says:

    I’ve been making soy milk since just recently, but the recipe I have calls for bringing the milk to a boil and holding it just under a boil for 20 minutes., stirring frequently. Your recipe indicates holding for only 1 minute. That would sure make my work easier, but I am confused now by the wide difference in minutes. Is your soy milk fully cooked, as is required for legumes? Thank you.

    • Joyce says:

      I’m not sure about the recipe that requires 20 minutes boiling. My guess is that it is boiling 20 minutes and then do the cheesecloth filtration step. That is big difference. In my recipe, because the filtration before boiling, it will dramatically reduce the cooking time. What you have in the pot is mainly protein and water with very little fiber.

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