This Homemade Soy Milk is a delicious and cheaper way to enjoy homemade non-dairy milk
This post is also featured in my Easy Plant Based Breakfast Ideas For 2020 roundup.
I’m quite the sight walking through the streets of our city here in China. Lately–because of all the errands and house set up we’ve been doing–my hair has been up high on my head in a bright, blond, messy bun and it causes quite a few stares…as if I didn’t get enough already. Thankfully I’m used to it from all my previous travels, but I wonder if eventually it will get old. I can’t wait until the day when I can talk in Chinese to the people staring at me! Even now a simple smile and “Ni How!” usually causes their face to loosen up a bit.
But even with the stares, the people here are so sweet and friendly. I’m starting to recognize faces in our apartment complex or even on my walk to the market. I’m often running into grandparents watching their grand babies and the cuteness is almost unbearable. They always try to get their grandkids to wave or say “hello!” to me and my heart melts every time! Those little babies dark eyes and hair and creamy faces are so precious. In fact, all the people here are beautiful!
I’m hoping to take some pictures of my daily life here in the next few weeks. I feel like with all the house set up we’ve been doing I’ve barely taken my camera out of it’s case. The market is the place I’m most excited to show you all! It’s a plant-based eater’s dream!! All kinds of greens, veggies, potatoes, fruit, homemade cornbread still in the husks, and fresh soy milk. YUM! My brain always seems to be bursting with inspiration for a new recipes when I go there. I’ve already done some basic cooking in our new house, but nothing post worthy…except for this Homemade Soy Milk.
I never made soy milk in the states, because cheap nuts are pretty easy to come by for Homemade Almond Milk or Homemade Walnut Milk. But soy beans are so copious and cheap here, and soy milk is often served at restaurants and at the market, that I figured now was the time to try making Homemade Soy Milk. The process is fairly similar to making any homemade nut milk in the fact that you have to soak the soy beans, blend them with water, and then strain the liquid through a nut milk bag. The difference between Homemade Soy Milk and other non-dairy nut milks is that you have to heat up the soy milk to rid it of the beany smell and taste.
Another way to take simple Homemade Soy Milk is to blend the finished product with some dates and vanilla bean for Homemade Sweetened Vanilla Soy Milk. Oh my goodness, amazing! You can do that with any homemade non-dairy milk and it will turn out great. Brett and our friends have been enjoying the sweetened version of this Homemade Soy Milk with raw oats, fresh fruit, cinnamon and raisins every morning. What an amazing combination!
If you’re looking for a cheaper non-dairy milk alternative to homemade nut milks, then you should definitely try out this Homemade Soy Milk!
- 2 cups soy beans
- 8 cups filtered water
- 6 medjool pitted dates (optional)
- 1 inch piece vanilla bean (optional)
- Place your soy beans in a large bowl, cover them with water, and allow them to soak overnight. Make sure you cover them with lots of water as they'll absorb a lot of water while soaking.
- The next day, drain and rinse the soy beans. In batches in your blender, blend 2 cups of the soaked soy beans with 4 cups of filtered water. Strain the milk through a nut milk bag, ringing out all the milk until your left with just the soy bean pulp. Discard the soy bean pulp and repeat this process 1 more time until you have about 8 cups of strained soy milk in your sauce pan. (Feel free to continue this process until you use up all of the soaked soy beans!
- In your sauce pan, bring the soy milk up to a boil, watching carefully and stirring often. Be careful as the soy milk will foam and expand when heated so make sure it doesn't overflow!! Once the milk comes to a boil, reduce the heat to medium low and allow the milk to cook for 15-20 minutes. Stir often and watch carefully so that it doesn't overflow!
- Discard any thick foam that may form during the cooking process.
- After 20 minutes, allow the milk to cool to room temperature. Scrape of the skin that forms on the top while cooling.
- Optional: If wanting to make sweetened vanilla soy milk, place the milk back into your rinsed out blender (in batches if necessary) and blend in medjool dates and vanilla bean to taste.
- Store the cooled soy milk in an airtight bottle in the fridge for 3-4 days.
*Prep time does not include the time it takes to soak the soy beans.
Nutrition InformationYield 12 Serving Size 1/2 cup
Amount Per Serving Calories 49Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 7mgCarbohydrates 2gNet Carbohydrates 0gFiber 2gSugar 1gSugar Alcohols 0gProtein 5g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.