Homemade Soybean milk is a nutritious beverage made from soybean. It is rich in plant protein but low in fat and calories. Soybean contains trypsin inhibitors, therefore it is advisable to fully boil the soy milk to destroy these inhibitors before consumption.

CHINESE VERSION: 自制豆浆/豆奶 (无需豆浆机)

homemade soybean milk

Homemade Soybean Milk (No Soy Milk Maker)| MyKitchen101en

Ingredients:

  • 250 g soybean
  • 2300 ml plain water
  • 3 pandan leaves
  • to taste sugar
 

Instructions:

1 Rinse soybean, then soak for at least 5 hours or overnight (keep refrigerated if overnight). Drain off.

soybean-milk1

2 Add 1 part of soybean and 3 parts of water into a blender (the ratio of bean and water is 1:3).

soybean-milk2

3 Blend with HIGH speed for 1 minute, rest for 15 seconds (to avoid overheating), then continue blending for another minute until very fine.

soybean-milk3

4 Pour into cloth filter bag, then repeat the same process for the remaining soybean.

soybean-milk4

5 Tie the filter bag, then squeeze out the soy milk completely.

soybean-milk5

6 Strain soy milk again into large thick bottom cooking pot (I use 5-Liter stainless steel pot), add in pandan leaves.

soybean-milk6
 

7 Start with HIGH heat, stirring constantly.

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8 When foam has built up (after about 5 minutes), turn to MEDIUM heat and continue stirring.

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9 When foam has risen to the rim of pot, OFF the heat. When foam has gone down, heat up again over MEDIUM heat. Repeat the steps until soy milk starts to boil.

soybean-milk9

10 When soy milk has boiled, reduce to MEDIUM-LOW heat and continue cooking for 5 minutes. (The whole process takes about 30-35 minutes. The time suggested is only for reference as the heat for different cooker is different.)

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11 Sweeten to taste with sugar. Keep homemade soybean milk refrigerated and consume within 3 days.

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Reminder (to reduce the chance of burning):

1 Use a cooking pot with a thicker base to cook soy milk will allow heat to be distributed more evenly.

2 Start with HIGH heat, when the foam has built up, reduce to MEDIUM heat immediately.

3 Stir constantly during the whole process to allow heat to be distributed evenly.

4 You may also cook soy milk using a microwave, please refer to Homemade Black Soybean Milk (No Soy Milk Maker)

soybean-milk-mykitchen101en-feature

homemade soybean milk

Homemade Soybean Milk (No Soy Milk Maker)

Soybean milk is a nutritious beverage made from soybean. It is rich in plant protein but low in fat and calories.
5 from 3 votes

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Prep Time 30 mins
Cook Time 15 mins
Soaking 5 hrs
Total Time 5 hrs 45 mins
Course Beverage
Cuisine Vegan
Servings 8 servings
Calories 136 kcal

Ingredients
 
 

  • 250 g soybean
  • 2300 ml plain water
  • 3 pandan leaves
  • sugar to taste

Instructions
 

  • Rinse soybean, then soak for at least 5 hours or overnight (keep refrigerated if overnight). Drain off.
  • Add 1 part of soybean and 3 parts of water into a blender (the ratio of bean and water is 1:3).
  • Blend with HIGH speed for 1 minute, rest for 15 seconds (to avoid overheating), then continue blending for another minute until very fine.
  • Pour into cloth filter bag, then repeat the same process for the remaining soybean.
  • Tie the filter bag, then squeeze out the soy milk completely.
  • Strain soy milk again into large thick bottom cooking pot (I use 5-Liter stainless steel pot), add in pandan leaves.
  • Start with HIGH heat, stirring constantly.
  • When foam has built up (after about 5 minutes), turn to MEDIUM heat and continue stirring.
  • When foam has risen to the rim of pot, OFF the heat. When foam has gone down, heat up again over MEDIUM heat. Repeat the steps until soy milk starts to boil.
  • When soy milk has boiled, reduce to MEDIUM-LOW heat and continue cooking for 5 minutes. (The whole process takes about 30-35 minutes. Time suggested is only for reference as the heat for different cooker is different.)
  • Sweeten to taste with sugar. Keep refrigerated and consume within 3 days.

Video

Notes

This recipe yields 2000 ml of soymilk divided into 8 servings. 
The nutritional value for reference is for 1 serving of 250 ml (1 metric cup). 
 
Reminder (to reduce the chance of burning):
1 Use cooking pot with thicker base to cook soy milk will allow heat to be distributed more evenly.
2 Start with HIGH heat, when foam has built up, reduce to MEDIUM heat immediately.
3 Stir constantly during the whole process to allow heat to be distributed evenly.
4 You may also cook soy milk using microwave, please refer to: Homemade Black Soybean Milk (No Soy Milk Maker)

Nutrition (per serving)

Calories: 136kcalCarbohydrates: 11gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 18mgPotassium: 786mgFiber: 3gSugar: 2gVitamin A: 38IUCalcium: 73mgIron: 2mg
Keyword homemade soybean milk, soybean milk
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