Homemade soy milk

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Ever tried making your own homemade soy milk?

It’s a tedious process, but I find it therapeutic anyway, and the homemade soy milk is actually excellent!

Then, if you want, you can go on to make tofu with this (search silken tofu on thebgang.com)

It doesn’t taste completely the same as store bought soy milk, idk what the difference is, though.

Maybe some of the processes it goes through?

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Rest Time 8 hour Total Time 8 hrs 25 mins Best Season: Suitable throughout the year


Homemade soy milk? Yes, please!



Off On

  1. Soak soybeans in 2-3 cups of water overnight.

  2. Discard water and rinse soybeans.

  3. Add soybeans and 4 cups water to blender.

  4. Blend until smooth.

  5. Heat the mixture in a heavy-bottom pan to 212ºF (100ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking.

  6. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.

  7.  Cool the milk and store.

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