Soy Milk (Cook Last)

January 7, 2016

Author Notes: My husband is a farmer and one of the crops we grow every year is soy. There is something particularly magical about walking outside and scooping up a heap of soybeans for my own use from the huge pile of them in the barn. It doesn't get much more farm to table than that.

There are two primary ways to make soy milk. In this version, the soaked soybeans are blended with water before being simmered briefly on the stovetop. Take note, homemade soy milk is much "beanier" and fresher in flavor than store bought soy milks. (Adapted from various sources included, The Kitchn & Serious Eats)
Samantha Ardry

Makes: about 5 cups


  • 1 cup dried soybeans
  • Filtered water
In This Recipe


  1. Place the soybeans into a container and cover them with 6 cups of cold, filtered water. Let the beans soak for at least 8 hours at room temperature. They will plump up significantly, so make sure the container is large enough to accommodate them.
  2. Drain the soybeans and rinse them well. Pick through them and discard any debris. ​The beans will have increased in size, yielding about 3 cups. Add the 1 cup of beans to a high speed blender and cover them with two cups of boiling hot water. Blend until smooth and creamy, about 4-5 minutes. Repeat until all of the soybeans are blended.
  3. Pour the soybean puree into a large stockpot. At this point, if you would like to flavor the milk, add vanilla beans or even cinnamon sticks. Stir, bring the soy milk to a boil and then simmer for about 20 minutes. Stir the milk occasionally to prevent it from foaming over the rim of the pot.
  4. Off the heat, pass the soy milk through a fine mesh strainer lined with cheesecloth or a nut milk bag into a clean container. The soy milk will keep in the refrigerator for 7-10 days.

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