Published February 3, 2022
1 Ingredient I 30 Minutes plus soaking
With a basic blender, you can make your own fresh soy milk that is 100% real. Find out how.
Traditional soy milk making involves a few basic steps: soaking, blanching, wet-grinding, filtering and boiling. Being an experimentalist, I am always keen to find ways to make things faster or skip unnecessary steps. After making soy milk at home for close to 10 years, I have come to the conclusion that each of these steps is not only necessary to turn soybeans into soy milk, but they are also essential to bring out the irresistible aroma that is unique to real soymilk.
An electric blender is needed here to make the soybeans into a pulp (I use the Single Serve Cup on a Ninja). For filtering, use a piece of cheese clothes or muslin for filtering. Recently I started using a large kitchen strainer for the first round of filtering to save time.
Use a large pot to cook the soy milk. Soy milk can boil extremely rapidly. A large pot would reduce the chance of overflowing.
I usual get 1.5 litres (1.5 quarts) of soy milk using 200 grams of soybeans (dry beans), which is roughly 7 :1 water to soybean ratio. With this ratio, the soy milk looks creamy white and has a full-bodied aroma. You can always thin the soy milk if you prefer a milder flavor by adding more water just before your drink it.
It is essential to soak the soybeans in sufficient amount of water and for sufficient amount of time (preferably overnight in a fridge) for the soymilk to be flavorful.
HOMEMADE SOY MILK
Make about 1.5 litres PREP: 20 min plus soaking COOKING:10 min
- 200g organic soybeans
- Soak the soybeans in at least 4 cups of water, for 8 to 12 hours, in a cool place or the fridge. If you are using a sealed container, make sure there is plenty room left as the soybean will expand in volume.
- Blanch the soaked soybeans in a pot of boiling water for 2 minutes. Drain, then cool the beans under running water before adding them to the blender.
- Measure 1.4 llitre of water, which is all the water we are going to use for the remaining steps.
- Add all the soybeans and about half of the measured water into the blender. Puree for 20 second or until the soybeans become a fine pulp and the liquid looks milky. If you have a small blender, you might need to go through the beans in two or more batches (and divide the water more or less equally between the batches).
- Filter the soybean pulp using a piece of cheese cloth (or a kitchen strainer for the first round of filtering) over a large pot. Squeeze as much liquid (soy milk) as possible.
- Return the pulp solid back to the blender then add water and blend again. Repeat the last step. Discard the filtered pulp.
- Repeat step 4 to 6 until all the soybeans are grinded up.
- Heat the large pot with the soy milk to bring to a boil. Watch very closely and skim off any white foam on the top to prevent sudden overflow. Once the foam is cleared off, keep the soy milk on a constant boil on medium heat for 5 minutes. Serve warm or cold. Transfer cooled, unserved soymilk into a well-cleaned bottle, store in fridge and consume within 3 days.