Soy Milk (Cook First)

January 2, 2017

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 steamed first before being blended with water. Take note, homemade soy milk is much "beanier" and fresher in flavor than store bought soy milks. (Adapted from various sources.)
Samantha Ardry

Makes: about 6 cups


  • 1 cup dried soybeans
  • Filtered water
In This Recipe


  1. Place the soybeans in a large jar or 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 them to a steamer setup and steam them for about 1 hour, or until tender.
  3. Add 1 cup of soybeans to the blender, along with two cups of filtered water. Process the mixture until silky smooth. Strain the milk through a fine-mesh strainer lined with cheesecloth or a nutmilk bag into a clean container. Repeat this process until all of the soy beans are blended and strained. The soy milk will keep in the refrigerator for 7-10 days.

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