Simple Instructions for Making Soy Milk From Soybeans

Making your own vegan milk is cheap, easy and a great way to gain more control over what you eat.
I buy organic regionally grown soybeans for about $1.39lb.

1. Soak 1 cup dried soy beans for 48 hours.

2. Steam soybeans until tender. Do not overcook. Gently cooking the beans removes bitterness from the final product.

3. Blend soybeans with 4 or more cups of water until very smooth. 

4. Strain through produce/sprout/nut milk bag. 

5. Flavor milk to taste with salt and sugar, vanilla, chocolate etc. (optional)

6. Store in fridge in covered container up to a week or when it starts to smell funny. Personally, when it starts to "blink" before it begins to really smell bad, I use it in baking.

Makes about 4 cups milk and 1-2 cups moist pulp. Adding more water makes thinner milk, perfect for vegan cooking and baking; less water makes a creamier product, better for use as dairy-free coffee creamer, with cookies, over cold or hot cereal, as a base for non-dairy ice creams and making soy yogurts and vegan cheese.

Save the pulp (okara) for other recipes. I fermented mine.