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Scoop up soy milk with a white spoon.
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5 from 1 vote

How to Make Soy Milk

Prep Time5 mins
Cook Time25 mins
Soaking Time8 hrs
Total Time8 hrs 30 mins
Course: Breakfast, Drinks
Cuisine: Chinese, Taiwanese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 37kcal
Author: Edwina

Equipment

  • blender
  • nut milk bag

Ingredients

  • 1 cup soybean preferably organic or non gmo
  • 8 cup water plus more for soaking

Optional

  • sugar

Instructions

Prepare the soybeans the night before

  • Rinse and drain the soybeans, pick out the bad ones and then soak it in cold water for 8 - 16 hours. Make sure the water level is at least 2"(5cm) above the soybeans.

Blend and cook the soy milk

  • Drain the soaked soybeans and blend it with 6 cups of water in a blender over medium to medium high speed for 1-2 minutes. I use the 4-5 speed setting with my Vitamix.
  • In a 5-6 qt pot, bring 1 cup of water to a boil before pouring the soy milk mixture into the pot. Use 1 cup of water to rinse the blender and pour it into the pot.
  • Bring the soy milk to a boil, reduce the heat to a simmer and continue to cook for another 15 minutes. Stir occasionally and skim off foam from the top.
  • Let the soy milk cool down a little before pouring soy milk into a mixing bowl through a nut milk bag.
  • Once it's cool enough to handle, squeeze out as much of the soy milk in the nut milk bag as you can. Optionally sweeten with sugar.
  • Store the soy milk in the fridge for 3-4 days.

Nutrition

Calories: 37kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg