Homemade Soy Milk – 豆漿

Home Made Soya Bean Milk

I have just figured out I really like to make homemade Soy Milk, as it only costs about $0.75 to make a litre of this drink! It’s actually not very hard to make either!

Ingredients: Serving Size 2 Cups (500mL)
1/2 Cup Soy Bean
1 1/2 cup Cold Water

First, you will soak the soy beans for at least 8 hours. I’ve been soaking them over night for the 2 times I’ve made them so far! The beans will actually double/triple in size! As soon as this happens, you can basically peel the shells and you’re ready to make your drink!

Once you’re ready, wash the soy beans and place them in a pot with 1 1/2 cup of water if you’re using an immersion blender, or you can place it all into a blender. I’ve been using my immersion blender as it’s easiest for me! Blend until as smooth as possible, and then pour it through a strainer with a cheesecloth on top to make the milk a smooth as possible. Squeeze out as much liquid out of the cheesecloth as possible.

Once you’ve strained out the beans from the milk, you can boil the milk that you have. I have been adding extra water to the pulp and trying to extract more from the beans and strain again. From here, bring the milk to a boil and set up a strainer with cheesecloth on top of the strainer to collect any missed pieces of soy beans.

Then, I bring the milk back to a boil, and make sure you watch it as it will boil over fast. I strain it through the cheesecloth one last time, but I think this last step is completely optional. Then, just let it cool and refrigerate. I believe this can only last about 3 days in the fridge as there are no preservatives! But, you can enjoy as is, you can add some sugar to sweeten it!

For me, I turned a double batch of the unsweetened soy milk (1 litre) into Dou Fu Fa! Here’s a great recipe!

4 Replies to “Homemade Soy Milk – 豆漿”

  1. I’ve also been making soymilk from scratch. You can also make soybean soup with unseasoned rice wine vinegar, pickled mustard root, small dried shrimps and green onions. Also, when making soymilk, I use a blender on raw beans and water, boil, then strain through a muslin bag. I freeze the okara, bean pulp, in balls. Use for soy protein in baked products and smoothies. No waste. thanks for a great food blog.

  2. Thanks for the comments! I love salty soybean soup! 🙂 I’ve made it before, I’m not sure if I have posted it – but I do like it!

  3. Hey there, I was wondering where you get your soybeans? I am from calgary too! I want to make my own but I have no idea where to find organic soybeans. Thanks!

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