Homemade Soy Milk Recipe In Four Easy Steps

Homemade soy milk is rich, creamy and fresh-tasting with a delicate nutty flavour. The homemade soy milk makes a refreshing change from soy milk bought from supermarkets and health food stores. Somehow it doesn't have that strange 'soya tang' that puts many people off - so can enjoyed by avowed 'soy milk' haters.

Soy milk is often made in Korea to serve chilled, poured over cold noodles with a side of cucumber and a boiled egg. The dish is known as Kong Guksu (soy milk noodle soup), with light and delicate flavours.

Home made soy milk is very easy - and perfect for the Korean recipe kong guksu

How do you make soy milk from scratch?

Making your own soy milk is very easy, and worth taking the time to get right. Some time is taken in soaking, cooking and cleaning the soy beans, so make a weekly batch to enjoy on cereal, teas and coffee over the next 3-5 days. Alternatively, if you freeze the beans after cooking, they can be blended straight from frozen to make soy milk in minutes – so you can make your own soy milk whenever you’d like it!

How long does homemade soy milk last?

Keep your soy milk in the fridge and use it within 3-5 days of making.

Is homemade soy milk good for you?

Soy beans are high in protein, so soy milk is a vegan good source of protein for anyone who doesn’t eat meat or eggs. Homemade soy milk is also a good choice as you can control any additional flavours such as salt or sugar. Commercial soy milks are sometimes fortified with calcium to replicate the role of cow’s milk in people’s diets, and this will of course not be present in homemade versions.

Browse more vegan and vegetarian recipe inspiration, or for more soy-based products take a look at our collection of soy sauce and miso paste.

Ingredients for homemade soy milk Serves: 20

  • 400g pack of dried soy beans (makes approx. 880g when cooked)
  • 2 tsp salt

To prepare the beans

  1. Soak the beans overnight in plenty of cold water. Drain and rinse well.
  2. Place the cold beans in a large saucepan with plenty of water. Bring to the boil, and simmer for 1.5 - 2 hours, or until soft. Drain and rinse well.
  3. Tip the cooked beans into a bowl and fill with cold water. Rub the beans between your fingers for a couple of minutes to remove the skins, and pour away the top layer of water (through a colander if preferred, just in case). Most of the skins should drain away with the water. Refill the bowl of beans with cold water and repeat 5 times, until most of the skins have drained away.
  4. You will have a bowl containing mainly beans, and a colander of mainly skins. Discard the skins. At this stage you should have approximately 880g cooked beans, which can be frozen for later use.
© Speciality Cooking Supplies Limited 2022

    Blending the milk

    1. When blending the soy beans to make soy milk, the ratio is approximately 1 cup cooked beans : 2 cups water : generous pinch of salt
    2. To make 1l soy milk, scoop 220g cooked beans into a blender with 1/2 tsp salt and 600ml water. Blend until smooth.
    3. Repeat with the remaining cooked beans if using. Serve immediately.
    © Speciality Cooking Supplies Limited 2022



      • Hi Cecile, that’s correct. The beans are rinsed and drained, but the final soy milk isn’t drained. Thanks!

        Sous Chef on

      • So, with this method you don’t strain the milk? Thanks

        Cecile on

      • Hi Stephanie, we haven’t actually tried both methods – we’ve only used cooked beans, as above. Let us know how you get on! Thanks, Sous Chef team

        Sous Chef on

      • i’ve been looking at a selection of recipes, all using various ratios of beans to water, but they all cook the milk after blending the raw , soaked beans. does it make a difference.

        stephanie on

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