Making Your Own Soy Milk is (Much) Easier Than You Think
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StreetSong March 1, 2023
Thank you! Do you know if the soy milk to which you've added salt +/or other flavorings can be used to create tofu, or would the salt/flavoring interfere with the coagulant? I'm looking for ways to add more depth of flavor to homemade tofu.
Sarah G. February 23, 2020
A little late in responding but I just purchased a soymilk maker. What percentage of calcium powder to water should I add?
Charmed May 3, 2018
i am using a joyasoy g4 to make soy milk (machine method). great machine - automates blend and cook approach. i had been buying westsoy unsweetened prior which tastes great and creamy and has 12g protein per cup but 5-10x as expensive. the dyi method soy milk nutrient estimates are usually around 5-6 gram per cup. i reasoned that the only way they could get the added protein and only have soy beans and water as ingredients, would be to keep the okara blended into the final soy milk. so, using my ninja blender with 32 oz drinking cup/ blender attach, i added back the okara to the soy milk and re-blended for 20 secs. result tastes almost same as west soy. creamy and yummy! ninja bev cup easy to clean too...easy added 60 sec step to get creamy high protein/nutrient rich soy milk.
Kt4 March 8, 2017
I really tight on money. Would making my own soy milk save me money or be more expensive? I'd love to be able to afford getting rid of the additives.
Joseph T. July 13, 2016
My favorite method is to soak, blend, cook, then filter. It's a great middle ground between your Cook First and Cook Later method. Very complex and creamy, but less beany flavor. It's worth the try, I promise! =]
Dina C. July 27, 2016
I'll definitely try that! I can see why cooking the blended beans would result in more of the beans' surface area being exposed to heat, which would probably minimize the beany flavor more. Thanks for the comment!
Diana S. February 16, 2016
Great article! Thank you for sharing. Can this method for soy milk work for almond milk as well?
Dina C. February 17, 2016
My pleasure! Nut milks are much easier and more straight-forward to prepare: you don't need to do any cooking. Just soak the nuts overnight, then rinse and drain the next day. Blend with fresh water and strain, if desired. That's it!
Lex January 22, 2016
Which of these methods is best for yuba/tofu skin. And, can this be done with an ordinary blender (I.e. Not high speed ala vitamix)?
Dina C. January 22, 2016
All of these methods should work well for yuba (tofu skin). I would guess that the manual methods might work slightly better, since the soymilk they yield has more soy bean solids, hence more protein and fat. Yes, you can absolutely use an ordinary blender. A high-speed blender is just faster and will do a better job of melding the beans and water.
vm January 20, 2016
interesting! thanks for the explanation! Is there something for which we could use what remains in the cloth, to avoid wasting?
Dina C. January 20, 2016
Absolutely! The solid leftovers are called okara. Imagine a smooth, creamy off-white paste. You can add okara to smoothies or patties (such as veggie burgers) for extra protein. You can also try integrating okara into oatmeal and pudding.
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