5 from 3 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.