Simple Homemade Soy Milk Recipe

I can turn a handful of soybeans into silky, creamy homemade soy milk that’s fresh, budget-friendly, and packed with plant-based protein. One sip and the store-bought carton starts to look a little less tempting.

I’m obsessed with homemade soy milk because it tastes clean, nutty, and ridiculously fresh in a way cartons never quite pull off. I love starting with dried soybeans and ending up with something creamy, high-protein, dairy-free, and actually affordable.

But the real win is the flavor. It’s mellow, slightly earthy, and so easy to tweak with a little vanilla extract when I want it sweeter and more dessert-like.

And yes, I drink it straight from the glass, pour it into coffee, and splash it over cereal. No weird aftertaste.

Just simple soy milk that makes store-bought feel boring to me.

Ingredients

• Dried soybeans are the whole point, bringing creamy body, protein, and that cozy nutty taste.
• Soaking water helps soften the beans, so your blender doesn’t totally hate you.
• Fresh water controls the vibe, thicker for rich milk, lighter for everyday sipping.
• A tiny pinch of salt makes everything taste rounder.

  Basically, it wakes things up.

• Sweetener is optional, but it’s great if plain soy milk feels too beany.
• Vanilla adds that familiar store-bought feel, but in a cleaner homemade way.
• Plus, you can keep it simple or dress it up depending on your mood.

Ingredient Quantities

• 1 cup (about 200 g) dried soybeans
• Water for soaking, enough to cover soybeans by at least 2 inches
• 6 to 8 cups (1.4 to 1.9 L) fresh water for blending and cooking, adjust for desired thickness
• Pinch of salt (about 1/8 teaspoon), optional
• Sweetener to taste, optional (1 to 2 tablespoons sugar, maple syrup, or honey)
• Vanilla extract, optional (about 1/2 teaspoon)

How to Make this

1. Rinse 1 cup (about 200 g) dried soybeans under cold water, remove any debris, then place in a bowl and cover with water by at least 2 inches; soak 8 to 12 hours or overnight.

2. Drain and rinse the soaked soybeans, then remove and discard any loose skins if desired for a smoother milk.

3. Place the drained soybeans in a blender with 3 to 4 cups (700 mL to 950 mL) fresh water for a thicker milk or 5 to 6 cups (
1.2 L to
1.4 L) for a thinner milk; blend on high until very smooth, about 1 to 2 minutes.

4. Line a large bowl or pot with a nut milk bag, fine-mesh sieve, or cheesecloth folded into layers; pour the blended soybean slurry into the cloth or sieve to strain.

5. Gather the cloth edges and squeeze or press firmly to extract as much soy milk as possible; the leftover pulp (okara) can be saved for other recipes.

6. Pour the strained soy milk into a large pot and add an additional 3 to 4 cups (700 mL to 950 mL) water if you used less water when blending, adjusting total to 6 to 8 cups (
1.4 to
1.9 L) depending on desired thickness.

7. Heat the soy milk over medium heat, stirring frequently to prevent sticking and foaming up, and bring just to a gentle simmer; reduce heat and simmer for 15 to 20 minutes while skimming any foam.

8. Stir in a pinch of salt (about 1/8 teaspoon) and sweetener to taste (1 to 2 tablespoons sugar, maple syrup, or honey) and about 1/2 teaspoon vanilla extract if using; simmer another 1 to 2 minutes to dissolve.

9. Remove from heat and let the soy milk cool slightly before transferring to a clean container; refrigerate. Chill thoroughly before serving.

10. Shake or stir the soy milk before each use; consume within 3 to 5 days and refrigerate.

Equipment Needed

1. Large bowl for soaking soybeans
2. Colander or strainer for draining
3. High speed blender
4. Nut milk bag, fine mesh sieve, or multiple layers of cheesecloth
5. Large heavy bottom pot for cooking the milk
6. Heatproof spoon or silicone spatula for stirring and skimming
7. Measuring cups and spoons
8. Clean glass bottle or airtight container for refrigerating the milk

FAQ

Simple Homemade Soy Milk Recipe Substitutions and Variations

• 1 cup dried soybeans: Substitute with 1 cup soaked chickpeas for a nuttier, slightly earthier plant milk; note cooking time and flavor differ and may yield a denser milk.
• 6 to 8 cups fresh water: Use 6 cups for a creamier, richer milk or up to 10 cups for a lighter, more beverage style; alternatively blend with half water and half unsweetened almond milk for added creaminess.
• Sweetener (sugar, maple syrup, honey): Replace with 1 to 2 tablespoons agave nectar, date syrup, or stevia to taste; adjust amount as sweetness intensity varies.
• Vanilla extract: Swap with 1 tablespoon toasted sesame oil for a savory twist, or 1/2 teaspoon almond extract for a pronounced nutty aroma.

Pro Tips

1. For silkier milk remove as many skins as you can after soaking. Pinch the beans between your fingers under running water and pull the loose skins off; it takes a little time but cuts grit and graininess and makes the texture much smoother.

2. Save and use the okara. Fresh pulp can be dried, mixed into pancakes or baked goods, folded into veggie burgers, or sautéed with aromatics for a savory side. It reduces waste and adds nutrition and body to other dishes.

3. Control foam and boilovers by using a larger pot than you think you need and keeping the heat moderate. Stir frequently and skim foam with a spoon. If it starts to climb, lift the pot briefly off the heat to calm it down then return to a gentle simmer.

4. Adjust thickness and flavor at the end, not the start. Start with less sweetener and less water when cooking, then taste after simmering and chilling. It is easier to thin with a little hot or cold water or to add a touch more sweetener or vanilla than to correct an overly thin or over-sweet batch.