Plant based milk made with soybeans. Healthy alternative for Cow’s milk.

Homemade Soy Milk

It’s the start of the new year. The time of the new year where we all decide to start eating healthier. Let’s learn how to make Chinese soy milk! Soy milk is also known as soya milk. Homemade soy milk is a healthier option for cow’s milk. Soy milk contains healthy fats and is high in protein. Soy milk is a plant based milk. So it will be a perfect recipe if you’re vegan. Vegan Milk, is an easy soy milk recipe, we will make soy milk from soybeans.

In China Soy milk is a popular Chinese soy milk breakfast. You can find it all over restaurants in the mornings or from the street vendors. You can drink this healthy soy milk hot or cold. Homemade soy milk tastes more fresh than the store bought soy milk and you can even use less or no sugar for an even healthier unsweetened soy milk.

In today's how do you make soy milk recipe I will show you the basics on how to make soy milk at home. You can make this soy milk from scratch for breakfast to have some yummy fresh soy milk in the mornings or use this soy milk to replace your regular milk in recipes!

Scroll down to check out the ingredients needed for the Soy Milk with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Soy milk | 豆浆

Soy Milk Ingredients

✿ 200 Grams Soy Beans
✿ 6 Cups Water
✿ Optional: Sugar (To Taste)

Soy Milk INSTRUCTIONS | Click here for the recipe video

Soy Milk From Scratch

Cover soybeans with enough water and soak overnight.



Peel the soybeans by rubbing it in between your fingers. This step is optional. I prefer peeling them for a smoother soy milk.

Rinse the soybeans and remove the skins. The skins will be floating so you can easily pour it out. Keep rinsing until most skins are removed.

Blend soybeans with water. I blended the soybeans with 4 cups of water.

* If you have a smaller blender you can do it in multiple batches. Blend for about 2 minutes.


Pour soy milk in a pan. For this soymilk you will need 6 cups of water total. We used 4 cups water for blending. With the remaining 2 cups I used it to rinse out the blender and added it to the remaining soy milk.

Heat up soy milk on medium heat, stirring occasionally to prevent burning. Skim off the foam. Cook soy milk until it reaches 100C. Milk need to come to a boiling point to remove harmful substances. Once it has reached the boiling point, let it simmer for 5 more minutes. Add sugar to taste if preferred.

Let’s remove the pulp. Place cheesecloth bag in a bowl. Carefully pour soy milk in the bag. Squeeze out soy milk using your hands to twist it or use 2 spatulas if the milk is still hot.

* You can let the soy milk cool down first to squeeze it if preferred.


Serve warm or cold. Store in a glass jar for 3 days in the fridge. ✿◕ ‿ ◕✿

TIPS & NOTES
✿ Removing the skin is optional. I like to remove it for a smoother soy milk.
✿ You can remove the pulp before cooking or after. I prefer cooking the pulp with the soy milk for a richer taste.
✿ To know if the soy milk is ready, you can taste it. If it doesn’t taste bitter the soy milk is ready.
✿ Add sugar to taste when the soy milk is ready.
✿ Use the cooked pulp to add to your regular cooking.

Did you make this recipe?

If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿

Click here for the printable recipe! (Coming Soon)

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