Soybean Milk

Soybean Milk


"Soybean milk is a healthy alternative to cow's milk. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phytonutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness. Also good for those who are lactose intolerant."

Ingredients 1 h 30 m {{adjustedServings}} servings 309 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
  2. Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.
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  • Note
  • The pandan leaf, ginger, and vanilla are optional, but they help disguise the bean flavor.
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Reviews 5

  1. 5 Ratings


This recipe makes a delicious soybean milk. I've already made it twice. The 2nd time was easier. From now on, I'll always use my food processor, less messy than the blender. During the soaking stage, I removed as many bean skins as I could, for a smoother taste. I strained the mashed beans + liquid twice - first, through a fine strainer without cheesecloth, and then through the same strainer lined with cheesecloth. I didn't bother with vanilla or ginger, since we don't mind the taste of soybean milk. We just add a little sugar when we're having a glass of the delicious liquid. It's more flexible that way anyway. The final product makes all the work worthwhile. Furthermore, I read on the Net one could use the soybean grounds (okara) in recipes. Great! For soybean milk lovers.


I'm not sure how to rate this but I did comment on my experience with this. The things I like about this are that you can make your own soymilk and know what is going into it. Also, you can adjust the flavor and sweetness to taste. However, some cautions to first-time makers. It is more complicated than it looks -- the straining is quite difficult, as quite a large amount is strained out. I ended up squeezing mine through the cheesecloth; otherwise it would have had to sit and strain for quite awhile! I think I let a bit too much through, but it is fine and not noticeably thick. Also, I had hoped that this would be a money-saver, but you have to use quite a lot of soybeans to get a little bit of milk, so I don't think it's economical in the long run. Also, I did think the taste was very good, though I could get used to it. My other question is why is the calorie and fat content so high? I used artificial sweetener rather than sugar to cut back on calories, but I am concerned about the fat.

Hui Min

I make my own Soybean milk, and this recipe is definitely workable. I agree with a reviewer that we have to squeeze the soybean milk out of the strainer/cheese cloth. And yes, you can use the leftover ground soybeans in recipes. For a healthy twist, I mix this with an equal amount of ground beef to make my own burgers. If the burgers do not stick well, just add a bit of corn starch to the mixture. Season with salt, black pepper & your choice of herbs to taste. :-)