Homemade Soy Milk | PCC Natural Markets

Homemade Soy Milk

Yield: about 1 gallon

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Have you ever wondered how to make your own soy milk? Here's a fun kitchen experiment!



Soak soybeans in 3 quarts water in the refrigerator overnight.

Drain and grind to a fine, gritty paste in a blender, in 4 to 5 batches, using a total of 2 cups very hot water to process.

Whisk paste into 3 1/2 quarts rapidly boiling water. Reduce heat to medium-low and cook for 15 to 20 minutes, stirring occasionally. Keep 1 cup cold water at hand to add if the pot begins to foam over! Remember, soy milk acts like dairy milk and scorches easily.

Strain through cheesecloth. Set colander in a larger bowl or pan to catch the strained milk. Then, using a quart jar filled with water for weight, push the soybean pulp repeatedly to extract as much liquid as possible.

Taste soy milk. It benefits from a pinch of sea salt and a little sweetener, plus a bit of vanilla or almond extract (optional).

Cool, then refrigerate in covered jars for use within 4 to 6 days. You may freeze in appropriate containers, leaving ample head space for expansion. Thaw in the refrigerator over several hours for use as needed.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

More about: soy milk, soybeans


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