Soybean milk is a healthy alternative to cow's milk. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phytonutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness. Also good for those who are lactose intolerant.


Recipe Summary

1 hr
30 mins
1 hr 30 mins
1 1/2 quarts


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.

  • Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.


The pandan leaf, ginger, and vanilla are optional, but they help disguise the bean flavor.

Nutrition Facts

309 calories; protein 19.8g 40% DV; carbohydrates 33.2g 11% DV; fat 10.8g 17% DV; cholesterolmg; sodium 10.7mg. Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe makes a delicious soybean milk. I've already made it twice. The 2nd time was easier. From now on, I'll always use my food processor, less messy than the blender. During the soaking stage, I removed as many bean skins as I could, for a smoother taste. I strained the mashed beans + liquid twice - first, through a fine strainer without cheesecloth, and then through the same strainer lined with cheesecloth. I didn't bother with vanilla or ginger, since we don't mind the taste of soybean milk. We just add a little sugar when we're having a glass of the delicious liquid. It's more flexible that way anyway. The final product makes all the work worthwhile. Furthermore, I read on the Net one could use the soybean grounds (okara) in recipes. Great! For soybean milk lovers. Read More
Rating: 5 stars
I'm not sure how to rate this but I did comment on my experience with this. The things I like about this are that you can make your own soymilk and know what is going into it. Also you can adjust the flavor and sweetness to taste. However some cautions to first-time makers. It is more complicated than it looks -- the straining is quite difficult as quite a large amount is strained out. I ended up squeezing mine through the cheesecloth; otherwise it would have had to sit and strain for quite awhile! I think I let a bit too much through but it is fine and not noticeably thick. Also I had hoped that this would be a money-saver but you have to use quite a lot of soybeans to get a little bit of milk so I don't think it's economical in the long run. Also I did think the taste was very good though I could get used to it. My other question is why is the calorie and fat content so high? I used artificial sweetener rather than sugar to cut back on calories but I am concerned about the fat. Read More
Rating: 4 stars
I make my own Soybean milk and this recipe is definitely workable. I agree with a reviewer that we have to squeeze the soybean milk out of the strainer/cheese cloth. And yes you can use the leftover ground soybeans in recipes. For a healthy twist I mix this with an equal amount of ground beef to make my own burgers. If the burgers do not stick well just add a bit of corn starch to the mixture. Season with salt black pepper & your choice of herbs to taste.:-) Read More
Rating: 5 stars
Adjustment: don't add the 2-quart water at a time into the blender. Instead just add 2 1/2 cup water then scoop the bean paste out add 1/4 of them to a drainer then use a spoon to stir while adding in water about 1/2 cup at a time (see picture). then first batch(by adding about 6 cups water) you can get really rich taste. I will make one more batch not rich but still very good. Get the organic soybean this protein is always better than the protein from meat/poultry. Enjoy! Read More
Rating: 5 stars
This worked perfect. It actually more complicated with all the straining that it looks. I let it soak longer to see if I could get more of the husk to come off but it didn't. I did find another method which claims that boiling it a little will help. However with the husk on and using my food processor it worked out perfectly fine. I did do a double strain through the cheese cloth too and the milk is super fine. I also opted to go with no Pandan or Ginger and lowered the sugar. I figure if they want it sweeter they can add more sugar later. I used a little less water too as it overflowed my food processor. In the future I would have to do it in 3 portion. Read More