This is soya milk (or soy milk) the way it should be. Honest, clean and just the way I remember drinking it as a kid in Singapore.
Estimated reading time: 5 minutes
Soy Milk (aka Soya Milk)
Here in the UK, soya milk (as we call it) is so very easily available at all our supermarkets, and in various forms too. Fresh, long life, flavoured and sweetened or unsweetened. I guess we are rather spoilt for choice.
Over the last decade or so, it has become increasingly popular as a vegan or plant based drink and alternative to cow’s milk. Along with other non dairy milk, soymilk is also seen as a good option for people who suffer from lactose intolerance.
While we are not a dairy free household, my kids and I do consume a lot of soy milk, namely with our cereal and in our smoothies. It’s just a drink I grew up with, being as commonplace in East and South East Asia as other mainstream soft drinks.
I know soy has many detractors, mainly because of GMO concerns. But on top of that, there is also the issue of soy products containing a high level of phytates or phytic acid, which interferes with the absorption of nutrients. This is another reason for soaking our soya beans – to reduce the amount of phytic acid.
Homemade Soy Milk
So I’ve been making my own soya milk on and off since my oldest was born, over 21 years ago. This homemade version is the only soymilk I’ve drunk that tastes just like the one I used to drink as a kid.
It is such an easy recipe, needing only 2 ingredients. A third, if you want to sweeten it. You will need a blender though, as we will be blending the beans with water.
This is what we’ll be doing:
Soak
We start off by soaking the soybeans overnight in a large bowl with plenty of water. This water soak is crucial for softening the beans to allow for easier blending. And also to reduce phytates as well as releasing the indigestion-causing sugars found in beans and legumes.
Blend
The next day, we drain and rinse the beans. Then we blend them a little at a time with water.
How much water you use will determine how thick or thin your soy milk is. It’s always best to start low, because you can always add more water to lighten it later, when you are simmering the milk.
Strain the Soy Milk
Each batch that we blend is strained straight into a large pot. The straining can be done with a cheesecloth or a nut milk bag. My preference is for the latter as it’s easier to handle and squeeze a larger amount. Here is my affiliate link to get a nut milk bag on Amazon.
Cook
Finally, we heat the strained soya milk on medium and bring it to a boil. We then skim any foam that appears, and simmer it for 20 minutes. This is also the time to add any sweeteners if you so wish. That could be honey, sugar, stevia, whatever you like.
If you want a thinner milk, you can also lighten it at this stage.
Store your Homemade Soya Milk
And finally, we pour the pasteurised soy milk into sterilised bottles, cool to room temperature, before storing them in the fridge.
Sterilising Bottles
- Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
- Wash the bottles and lids in hot soapy water.
- Place the bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
- Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot.
Flavouring your Soy Milk
You could, if you wanted to, flavour your homemade soy milk. Personally, I love it as it is, sans any form of sweetener.
But when sweetened with sugar, it reminds me of a Chinese breakfast treat we used to have when I was little. It was called tahu panas, and was essentially, freshly steamed super silken tofu served with simple sugar syrup.
In Malay:
- Tahu = tofu
- Panas = hot (the syrup was hot, if I recall)
Flavour Ideas
- Vanilla extract
- Cocoa powder
- Coffee granules
- Spices like cinnamon and cardamom
Where to buy Soybeans?
You ought to be able to find them in health food shops. If you don’t have one nearby, get it online. Always look for, and buy, non-gmo soybeans, and preferably organic.
I get mine on Amazon, as it has the widest choice. Here is my soybean affiliate link for the brand I buy. If you’re not in the UK, you’ll be given a similar option in your country.
How to Use Soy Milk?
Use it as a replacement to your regular milk, whatever that may be. So you could drink it, have cereal with it, make milkshakes and smoothies with it and also use it in hot drinks.
My handyman is vegan and his coffee is always made with our homemade soymilk, and boy, does he go through them!
Here are a couple of smoothies you can use soya milk in:
How long will it Keep?
Our homemade soymilk will keep in the fridge for 5 days. I always make only about 2 litres worth at any one time, as I prefer to have it handy in the fridge, without having to defrost it.
But it also freezes well. Freeze in containers, giving a little space for expansion and use withing 3 months for the freshest aroma and flavour.
Shall we get our aprons on?
If you enjoy the recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating!😉
If you make this recipe, post it on Instagram and tag me @azlinbloor and hashtag it #linsfood.
Lin xx
Homemade Soy Milk Recipe (with just 2 Ingredients!)
Equipment
- 1 large bowl
- 1 large saucepan
- 1 nut bag or cheesecloth
- 1 strainer if using cheesecloth
- 1 ladle
Ingredients
- 200 g dry soya beans (soybeans)
- 1.5 litres water for soaking
- 1.5 litres water for blending or 2 litres (8 cups) if you want a thinner milk
- sweetener of your choice (sugar, honey, molasses) optional, to taste
Instructions
The Night Before – Soak the Beans
- Soak the beans in a large bowl, ensuring that the beans are covered by at least 2.5cm/an inch of water at the top. Use more water, if necessary. Leave to soak overnight.
Next Day – Drain
- Drain the soaked soybeans and rinse with fresh water.Many recipes suggest removing the skin, but I don't bother, having come to the conclusion years ago that it makes no difference to the flavour nor the texture of the milk.It is a rather thankless and tedious job. So just rinse the beans and drain as well as you can.
Blend
- Get a huge saucepan and place your nut bag in it, opening the top up.If using cheesecloth, place it over a colander or strainer which is resting on the saucepan.
- Now we're going to blend the beans. The best way to do this is in batches. Do about a quarter amount at a time, with enough water each time to form a smooth runny liquid.If your blender is on the small side, you'll need to use even less beans each time.
- Pour this blended mixture into the bag/cheesecloth. The blend another batch. You should be able to do 2 batches a time, unless your cheesecloth/bag is small.
- Lift the bag up and gently squeeze out as much of the milk as possible into the saucepan.Remove the pulp and place in a large bowl and continue blending the rest of the beans and repeating the process.
Heating and Storing
- Bring the strained milk to a low boil on medium heat and keep it boiling for 2 minutes while you skim off any foam that appears.
- Reduce the heat to its lowest setting and simmer for 20 minutes, stirring from time to time.Add more water, if you would like a thinner soya milk. I think the amount here is perfect, giving you the best flavour.If you are planning to sweeten your homemade soya milk, do it at the 15-minute mark. This is to allow the sweetener to dissolve and for the flavours to develop.If adding vanilla, stir it n in the last minute, so as to retain as much of the flavour and aroma as possible.
- Transfer the soya milk to your sterilised bottles. Cover loosely and cool to room temperature before storing them in the fridge.
Video
I love soya milk so much and now, I am glad to learn how easy makes this.
Thank you!
My pleasure, Amy.
Wow! This soya milk looks incredibly delicious and yummy! A drink that is so refreshing for everyone to enjoy! Plus the best part is we only need 2 ingredients to make this homemade soya milk!