How To Make Homemade Soy Milk

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Making alternative milk products like homemade soy milk is super easy. This recipe uses only two ingredients plus flavoring if desired. You’ll find three different techniques for making soy milk at home.

This recipe was created for both of my vegan step-daughters! Love you girls! XOXO

Easy Recipe for Making Soy Milk

If you are one that turns to alternative milk products then you may find making homemade soy milk is easier than you think. Plus, this recipe doesn’t contain any preservatives or other unknown ingredients. Soy milk is low in fat, contains protein, and is much cheaper to make than purchasing the premade version.

If this recipe is not for you but you know someone who turns to alternative milk products please share this recipe with them.

This recipe for homemade soy milk begins with naturally pure, Non-GMO soybeans, and filtered water.

High Quality Soybeans

I purchase my soybeans on-line in a 5 pound bag. These beans come from a fifth-generation family farm in Iowa that produces high quality soybeans. Laura Soybeans are Non-GMO and are absolutely the best for making homemade soy milk and tofu.

Why Laura Soybeans?

• Non-GMO
• 100% Natural Protein
• Vegan Endorsed
• Home Grown in Iowa

Three Methods

There are actually three methods you can use to make soy milk. I call one of them the hard way and the other two seem very easy to me.

Soy milk can be made using a juicer, blender or a Soyajoy. Below are instructions for making soy milk with each type of kitchen appliance.

I have found using the Hurom HZ slow juicer is my personal preference. Mainly because there is no need to strain the milk.

The juicer has it’s own strainer. Below, you’ll see the juicer has two chutes. While the beans are ran through the juicer the milk comes out one chute while the pulp magically comes out the other chute. So, there’s no real need to strain the milk.

I not only use my Hurom for making soy milk but I also use it to make fresh cold-pressed juices, ice cream, other nut milks (soy, almond, or cashew) and tofu.

Just because I find using the Hurom juicer an easy process doesn’t mean you will too therefore, I will leave the method of preference up to you.

Method 1 (my preference) – Using the Hurom Juicer

Measure 1 cup of dry soybeans and place in a colander. Rinse under cool water in the sink.

Soak Beans

Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water.

The soybeans are ready when they have doubled in size and come apart easily. Drain water from beans and return beans to bowl.

Using the Hurom Juicer

Set up the Hurom juicer using the fine strainer. Prepare your station with the juicer, drain tray, pulp collector tray, hydrated beans and 2 cups of filtered water.

Before adding beans to chute make sure the lever valve is in the closed position. Add beans to juicer chute alternating beans and water. Before adding the last scoop of beans open the lever valve. Add the last scoop of beans and water until all soybeans are processed. Once the juice is extracted from the beans the holding chamber will begin filling up.

When the milk gets to the 16 ounce mark empty holding chamber. This may need to be emptied 2-3 times during the process. This recipe will make 2 cups of soy milk.

Heat

Transfer liquid to a pot. Place on stove and cook on high. Boil for about 2 minutes (add flavoring if desired). Then remove from heat.

Cool

Allow to cool then transfer to a glass milk jar and store in refrigerator. Soy milk is good for 3 -5 days.

Adding Flavors (optional)

Flavorings can be added to soy milk if desired.

• Vanilla extract or vanilla beans
• Chocolate or cacao powder
• Fresh blended fruit
• Sweetener (sugar, agave, medjool dates, stevia, honey or sweetener of your choice)

Method 2 – Using a Blender

Same as method 1: Measure 1 cup of dry soybeans and place in a colander. Rinse under cool water in the sink.

Soak Beans

Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water.

Using The Blender

Place beans in the blender along with 2 cups of filtered water. Blend on high until mixture is smooth.

Strain

This is the part I dislike! Yes, I have made nut milks using this method and I don’t like it. Strain the soybean liquid using an all-purpose reusable food strainer like this nut bag (a cheesecloth will work too).

Hold the bag over a bowl and carefully pour the blended nut liquid into the nut bag. Allow liquid to drain completely from bag. You can assist with the draining process by twisting the top of the nut bag or cheesecloth. Continue to gently twist or wring to assist liquid to pass through bag.

The product that is not passing through the bag is the pulp which is also called okara.

Normally I would give the pulp to our chickens but giving soybean pulp to the ladies can result in nutritional deficiencies. Since the pulp is rich in nitrogen it is a perfect product to add to a compost bin.

Heat

Transfer liquid to a pot. Place on stove and cook on high. Boil for about 2 minutes (add flavoring if desired).

Cool

Remove from heat and allow to cool then transfer to a glass milk jar and store in refrigerator. Soy milk is good for 3 -5 days.

Method 3 – Using the SoyaJoy

I have to say if I didn’t already have my Hurom HZ I would probably consider getting the SoyaJoy.

I will be honest and tell you I have not tried this method but I have seen how this machine works and it looks almost and maybe even easier than the Hurom HZ. This would be my second choice for making soy milk and from what I understand this device can make any nut milks or soups with just a touch of a button. Anyway, back to the process.

Same steps as Method 1: Measure 1 cup of dry soybeans and place in a colander. Rinse under cool water in the sink.

Soak Beans

Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours.

Keep an eye on the beans and add additional water as needed to keep beans covered with water.

Use the Soyajoy

Instead of using the Hurom HZ or a blender use the SoyaJoy. Add specified amount of water to machine and add soaked beans (flavoring can be added at this time if desired). Follow manufacturers instructions for blending. When done blending strain and store in glass milk jar. Let cool completely and refrigerate. Soy milk is good for 3 -5 days.

So why the Soyajoy? The only difference from the Hurom HZ is that while the Soyajoy is blending the soybeans it is also boiling the milk. But, with the Soyajoy you do have to strain the milk.

You Be The Judge

There you have it! Making homemade soy milk is super easy and whichever method you use, the Hurom HZ, blender or Soyajoy, the final product will be much better than store bought. As for me, I prefer the Hurom HZ because I detest straining foods.

Now that you have made soy milk why not try making homemade tofu! It’s super easy. See full tofu recipe here.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING SOY MILK AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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How to Make Homemade Soy Milk

Making homemade soy milk is super easy. Use only two ingredients plus flavoring if desired. Find out three different techniques to make soy milk at home.

Course Beverage

Cuisine American

Keyword milk alternative, soy milk, vegan, vegetarian

Prep Time 10 minutes

Cook Time 2 minutes

Cooling time 1 hour

Total Time 1 hour 12 minutes

Servings 2 Cups

Author jettskitchen.com

Ingredients

• 1 cup dried soy beans
• 2 cups filtered water
• sweetner of choice optional

Instructions

Method #1 – Using the Hurom Juicer

1. Measure 1 cup of dry soybeans and place in a colander. Rinse under cool water in the sink. Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water.

2. NOTE:  The soybeans are ready when they have doubled in size and come apart easily. Drain water from beans and return beans to bowl.

3. Set up the Hurom juicer using the fine strainer. Prepare your station with the juicer, drain tray, pulp collector tray, hydrated beans and 2 cups of filtered water.

4. Before adding beans to chute make sure the lever valve is in the closed position. Add beans to juicer chute alternating beans and water. Before adding the last scoop of beans open the lever valve. Add the last scoop of beans and water until all soybeans are processed. Once the juice is extracted from the beans the holding chamber will begin filling up. Once the milk gets to the 16 ounce mark empty holding chamber. This may need to be emptied 2-3 times during the process. This recipe will make 2 cups of soy milk.

5. Transfer liquid to a pot. Place on stove and cook on high. Boil for about 2 minutes (add flavoring if desired). Allow to cool then transfer to a glass milk jar and store in refrigerator. Soy milk is good for 3 -5 days.

Method #2 – Using a Blender

1. Same as method 1: Measure 1 cup of soy beans and place in a colander. Rinse under cool water in the sink. Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water. 

2. Place beans in the blender along with 2 cups of filtered water. Blend on high until mixture is smooth. 

3. Strain the soybean liquid using an all-purpose reusable food strainer like this nut bag (a cheesecloth will work too). Hold the bag over a bowl and carefully pour the blended nut liquid into the nut bag. Allow liquid to drain completely from bag. You can assist with the draining process by twisting the top of the nut bag or cheesecloth. Continue to gently twist or wring to assist liquid to pass through bag.  

4. Transfer liquid to a pot. Place on stove and cook on high. Boil for about 2 minutes (add flavoring if desired). Allow to cool then transfer to a glass milk jar and store in refrigerator. Soy milk is good for 3 -5 days. 

Method #3 – Using the SoyaJoy

1. Same as method 1: Measure 1 cup of soybeans and place in a colander. Rinse under cool water in the sink. Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water. 

2. Using the SoyaJoy add specified amount of water as recommended per manufacturer instructions to machine and add soaked beans (flavoring can be added at this time if desired). Follow manufacturers instructions for blending. When done blending strain and store in glass milk jar. Let cool completely and refrigerate. Soy milk is good for 3 -5 days.