Homemade Soy Milk

Homemade Soy Milk has more protein than most homemade plant milks and works in savory cooking, baking, cereal, and smoothies.

This recipe is part of The Nutrient’s complete plant milk guide, where you can compare 12 homemade plant milks and choose the best one for each use.

Yield and timing

Servings: 4 (about 1 cup / 240 ml each). First, allow 10–12 hours to soak the beans. Prep time (active): 15 minutes. Cook time: 20 minutes. Total time: about 12 hours 35 minutes including soak.

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 1 cup dried yellow soybeans (about 200 g)
• 5 cups fresh water, divided (1200 ml, plus water for soaking)
• Pinch of salt, optional
• 1 teaspoon vanilla extract, optional for sweet uses

Instructions

1. Soak the soybeans in plenty of cold water for 10–12 hours. Next, drain and rinse well. If desired, remove loose skins by rubbing the beans between your hands; this reduces bitterness.
2. Blend the soaked beans with 4 cups (960 ml) fresh water until very smooth, about 1–2 minutes in a high-speed blender. For example, blend in two shorter bursts if your blender struggles.
3. Strain the blended mixture through a nut-milk bag, fine mesh strainer, or a double layer of cheesecloth into a large saucepan. Squeeze or press to extract as much liquid as possible. Then stir in the remaining 1 cup (240 ml) of water.
4. Bring the milk to a controlled boil over medium heat, skimming any foam as it forms. Reduce heat and simmer gently for 20 minutes while stirring often to prevent scorching. Raw soy milk must be fully cooked before drinking.
5. Remove from heat. Add a pinch of salt and 1 teaspoon vanilla if using. Cool slightly, then pour into a clean, covered bottle. Refrigerate immediately and shake well before each use.

Best uses

Cool before using in cereal, sauces, baking, smoothies, or coffee. For savory cooking, prepare the unsweetened version and omit vanilla.

Save time

• Prep: Measure dry ingredients before soaking. First, sort and rinse beans to remove debris.
• Cleanup: Rinse the blender and straining cloth immediately after use to prevent staining and odors.
• Freeze: Freeze extra milk in small portions for smoothies or cooking. As a result, portions thaw quickly and reduce waste.

Substitutions

• Water-to-bean ratio: Use 3 cups water for a richer, creamier milk or 5 cups for a lighter milk.
• Sweetener: Leave unsweetened, or blend in a soft date or a touch of maple syrup for mild sweetness.
• Vanilla: Omit for savory recipes, or replace with a pinch of cinnamon for baking uses.

Storage

Refrigerate in a clean sealed container and use within 3–4 days. Natural separation is expected; shake before pouring. Discard the milk if the aroma, texture, or flavor changes noticeably.

Heart-health rating

This recipe is plant-based and contains no animal products or added cooking oils, so the heart-health rating is 5 of 5 hearts. If you later add animal ingredients, dairy, eggs, or butter, the rating would change; in that case use plant-forward swaps such as extra soy milk or mashed silken tofu instead.

Nutrition Facts

Estimated nutrition per serving

Calories95

% Daily Value*

Total Fat

5 g

Saturated Fat

1 g

Total Carbohydrate

5 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

8 g

Sodium

30 mg

Frequently asked questions

Why did my homemade milk separate?

Homemade plant milk contains no commercial emulsifiers. Separation is normal; shake it well before using.

Can I cook with it?

Yes. Choose the unsweetened version and omit vanilla for soups, sauces, and savory recipes.

Can I use the leftover pulp?

When pulp remains, refrigerate it promptly and use it in oatmeal, muffins, crackers, or smoothies within two days.

Nutrition values are approximate and vary with blending, straining, and serving size.

For more plant milk recipes and practical kitchen guidance, visit The Nutrient home.

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