This preservative- and additive-free homemade soy milk works great for drinking, culturing, or making tofu. Use only white soy beans for making soy milk.
The leftover fiber is called okara, or u no hara, and can be dried or frozen for use in cooking, or as fertilizer. Soy yogurt made at home has a slightly grassy flavor compared to soy yogurt bought commercially.
- ½ cup white soybeans
- 2-3 cups water for soaking
- 4 cups water for blending
- Sugar to taste (optional)
- Soak soybeans in 2-3 cups of water overnight
- Discard water and rinse soybeans
- Remove skins as best you can
- Add soybeans and 4 cups water to blender
- Blend until smooth
- 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. Continue to step 7 if using the soy milk for making yogurt. Otherwise, cool and refrigerate.
- Heat the strained milk in a heavy-bottom pan to 180ºF (82ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store.
- Refrigerate up to 4 days.
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