My very first attempt at making homemade soy milk was a major disaster! Not only did the milk have a very unpleasant smell, but it also made me sick within half an hour of consuming it. Does anyone relate?
My second attempt, several months later, thankfully yielded good results. Pheww! I learned the soaking technique from an acquaintance Daisy Pruthi, who owns a vegan takeaway/restaurant in Gurgaon.
This method is quite easy to make and yields around six measures of milk per measure of dried soybeans. The milk is really smooth, creamy, and tastes so good—not at all “beany!” It’s perfect for tea, coffee, and hot chocolate. I even drink it as it is! You can also make thick and creamy curd with it.
Homemade Soy Milk
Preparation time: 1 hour approx. + Soaking time
Yields 6 Cups
- 1 cup dried soybeans (preferably organic)
- 1/2 Lemon
- 1 Heaped teaspoon salt
- 10 cups water (for milk) + 6 cups (for soaking)
- Wash the soybeans well under running water. Put them into a deep-bottomed saucepan/kadhai with 6 cups of water. Add salt, juice from 1/2 lemon + the squeezed-out lemon peel and bring to a boil.
- Boil for 4-5 minutes on high heat, uncovered. Turn off the heat and cover the saucepan. Keep aside for 4-5 hours*.
- Discard the lemon peel. Dip your hands into the soaking water, take handfuls of soybeans, and rub between the palms. This will help separate the skin/hulls from the beans. The hulls will float to the surface of the water; drain off the water from the top along with the hulls.
- Refill the pan with water and repeat the process until you have removed most of the hulls. Rinse and drain the hulled soybeans.
- Blend the soybeans with 2 cups of water to make a smooth paste. Transfer to a deep-bottomed pot and gradually add 8 cups of water, stirring well. If you have an immersion blender, use that to blend the mixture uniformly; otherwise, just mix with a spoon.
- Line a colander with a wet porous cotton cloth (or use double-filter) and strain the mixture through it. After straining for a couple of minutes, gather all the ends of the cloth together and twist until all the liquid is squeezed out. For better results, simply use a nut milk bag.
- Bring the liquid to a boil, stirring constantly. Keep a constant eye; otherwise, it may boil over and spill! Once it reaches a rolling boil, reduce the heat and simmer on medium heat for around 30 minutes, stirring occasionally. If it foams during the cooking process, gently skim off the foam from the top with a spoon and discard it.
- This will yield around 6 cups of milk.
*Do this if you’re unable to use immediately after 4-5 hours: drain the soaking water and rinse well. Soak the beans in cool, fresh water and refrigerate until you’re ready to proceed further.
Note: Reserve the residual pulp, it’s called “okara” and can be fed to cows/donkeys.
I tried your recipe yesterday. After boiling for 10 minutes the mixture was more like condensed milk. I barely could filter it. Where did I go wrong?
Hi Lakshmi! How much soybeans and water did you use? For 1 cup soy beans, I use 10 cups water. We need to add a lot of water in the beginning as the milk needs to be cooked for at least 30 minutes to make it easily digestible.
The questions are:
1. Did you add 10 cups of water per cup of soy beans in the beginning?
2. Did you boil on high for 10 minutes? Actually, once it comes to a boil, the heat should be lowered to a simmer.
I added 10 cups before boiling and simmered for half hour after it came to a boil. It looked more like porridge
Hmm. Sorry, Lakshmi! I’m not getting what went wrong :/ This is exactly how I prepare soy milk and the method always yields me 6 cups of milk at the end.
What lemon has to do in the boiling process?
Hi Jayesh! Adding the lemon juice during the boiling process helps to remove the “beany” smell from the soybeans.
[…] milk to make this Italian-style hot chocolate but feel free to use any plant-based milk like soy milk, almond milk, or cashew milk. Avoid peanut milk as its flavor could be overpowering. The addition […]
I had the same problem as Lakshmi trying to make soymilk recently – the mixture was thick and smooth and wouldn’t go through cheesecloth. I used to make it regularly and it came out fine. I wonder if it was because my old mixie was not as good as the new one! This one grinds really fine. Or maybe it was something about the beans. After that I just gave up making soymilk as using soymilk powder is way more convenient.
This is a tedious process! I also prefer buying soy milk lol.
It’s funny that you were able to get better milk with a slower mixer ha ha!
Do you have any tips for preserving the milk for a few days? I feel homemade milk tastes sour in a day or two. Especially here in hot, humid Chennai.
Sorry, I also face this problem in hot Delhi summers 🙁 Unlike commercial soy milk, it doesn’t have any preservatives, so it goes bad quicker.
I guess the most we can do it store the milk in the coldest part of the fridge.