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    Home >> Recipes >> Beverage

    Homemade Soy milk

    Published: May 14, 2020 · Modified: Jul 21, 2022 by Jyoti Behrani · This post may contain affiliate links · 2 Comments

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    Creamy, ultra-fresh, homemade Soy milk, without any added sugar or preservatives. This Soy milk is high in protein,  plant-based, "non-dairy milk" perfect for lactose intolerants or even for some who like to have it as a healthy alternative. Homemade soy milk is easy to make and is much more economical than store-bought one. 

     

    How to make Soy milk - Instant pot, stove top

     

    HOMEMADE SOY MILK

    Soy milk, also known as soymilk, is a plant-based non-dairy beverage, often used as an alternative to cow's milk. It is made with soybeans or soya bean, a legume native to East Asia, widely grown due to its edible bean and various uses.

    Soy milk is produced by soaking and grinding the soybeans, the mixture is boiled until the raw smell of soybeans is no more. Strained to achieve a smooth, creamy texture of soy milk.

    Soy milk is a good source of calcium and protein. It has a savory, beany flavor as compared to cow's naturally sweet milk, due to lactose (sugar that's in milk).

    Soy milk, almond milk, and rice milk are all vegetable-based, "non-dairy milk" used as an alternative to dairy milk by individuals who are lactose intolerant or are vegan. It is also consumed by some for its health benefits.

     

    How to make Soy milk - Instant pot, stove top

     

    INGREDIENTS FOR HOMEMADE SOY MILK

    1 cup Soybeans

    10 cups water (  3 cups for soaking, 2 cups for grinding into a puree, 5 cups for pressure cooking )

     ⅛ teaspoon salt

    2 teaspoon Pure Vanilla Extract (optional)

    Maple Syrup or Honey or sweetener of your choice ( optional )

    EQUIPMENT REQUIRED

    Instant Pot

    Blender

    Nut Milk Bag

    Glass Pitcher With Lid

    HOW TO MAKE SOY MILK

    To make homemade soymilk you need only two ingredients - dried soybeans and water. Yes, with just two ingredients you can make fresh, soy milk easily customizable. You'll also need a good blender, a nut milk bag, and a pitcher.

    You can make the soy milk in an Instant Pot or on a stovetop, the process of making homemade soy milk stays the same. For the stovetop version, use a heavy bottom pot for best results.

    PREP FOR SOY MILK

    Soak the soybeans for 24 hours (or up to 36 hours) in 3 cups of water, and change the water halfway through (around 12 hours of soaking time). Drain and rinse the soybeans.

     

     

    OPTIONAL - rinse the soybeans with water a couple of times. With each rinse, rub the soybeans between your palms, and the skin falls off easily. Rinse and continue this process 3-4 times until almost all the skin is removed.

    Note: I prefer removing the skin, I think it makes the soy milk creamier and rich.

     

     

    In a blender jar, add the soybeans and 2 cups of water. Blend the mixture to a smooth puree, using the highest setting on the blender.

    Note: Depending upon the size of the blender jar, you may have to work in batches.

     

     

    HOMEMADE SOY MILK - INSTANT POT

    Add the soybeans puree and 5 cups of water to the inner pot of the Instant Pot. Mix well.

    Note: Ensure that the contents of the inner pot do not exceed the half mark on the inner pot.

    Turn ON sauté mode (more). Let the soybeans mixture come to a boil, and stir occasionally with the spatula.

    Note: Stir the mixture occasionally to prevent the mixture from sticking to the bottom of the pot.

     

     

    Once the mixture has come to a boil, it rises quickly and you will notice a thick layer of froth develop on top of the mixture. Using a ladle, skim the froth and discard it. Mix well and continue cooking.

    From this point, it takes around 10-12 minutes for the soy milk to form. Keep stirring the mixture occasionally.

    Once the soy milk is formed, you will notice the froth has settled down. There will be a thin layer of cream on top of the mixture.

    Using a ladle, skim the cream ( known as Yuba ) and froth and discard it. Turn OFF sauté mode.

    Pic Shown: Left - The first formation of froth; Right - Soy milk is formed, thin delicate layer of cream on the top, froth has settled down.

     

     

    HOMEMADE SOY MILK - INSTANT POT (CONTINUED)

    Let the mixture come to room temperature, or until safe to handle. In the meantime, prepare a wide-mouth pitcher, and line it with a nut bag or a fine mesh strainer.

     

     

    Carefully, pour the mixture through the nut bag. Gently, squeeze the nut bag with your hands to get the most out of the soy milk. Once all the milk is strained, add salt, and flavoring as per taste - vanilla essence, maple syrup, or sweetener of your choice (optional). Cover the pitcher and refrigerate the soy milk.

    Note: Do not skip on salt, it acts as a preservative.

    Soy milk stays fresh for up to 5 days in the refrigerator. Shake well before using.

    This recipe yields around 6 cups or 1.5 quarts of soy milk.

     

     

    HOMEMADE SOY MILK - STOVETOP

    Follow the recipe as discussed earlier. In a heavy-bottom pot, bring the bean mixture to a boil. The rest of the recipe is the same as Instant pot.

    Pic Shown: Soy Milk

     

    How to make Soy milk - Instant pot, stove top

     

    PRO TIPS FOR DELICIOUS SOY MILK

    Make sure you start with a clean, dry pot, if you have an extra Instant Pot sealing ring, use it. Use a clean, dry nut milk bag, pitcher, and a clean spatula. 

    Use good quality soybeans. The taste and flavor of soy milk depend upon the quality of soybeans.

    Soak the soybeans for 24 hours or more ( up to 36 hours), for creamy, rich soy milk.

    Discard the outer skin from the soybeans, removing the skin from the soybeans gives soy milk a nice creamy, smooth texture.

    Use a good blender, to blend the beans to a smooth puree.

    Stir the soybean mixture occasionally to prevent any mixture from sticking to the bottom. When stirring the mixture, make sure the spatula touches to the bottom, to mix the bean mixture.

    Once the soybean mixture comes to a boil, it rises quickly, discards the foam and continues cooking.

    The foam eventually settles down and you will notice a thin, delicate layer known as Yuba formed on top of the mixture, that's when the soy milk is ready. 

    Use a good quality nut milk bag or fine mesh strainer to strain the soy milk. 

    Do not forget to add a pinch of salt. Salt acts as a preservative.

    You can store the soy milk in its natural form or add flavoring to suit your taste. For details refer to "Frequently Asked Questions".

    Pic Shown: Closeup of Soy Milk

     

    How to make Soy milk - Instant pot, stove top

     

    FREQUENTLY ASKED QUESTIONS

    HOW TO FORTIFY SOY MILK

    Here are some of the ways I like to flavor my soy milk.

    vanilla bean or pure vanilla extract

    Maple syrup or honey or dates, for some sweetness

    Cocoa powder, for some chocolaty flavor

    Almond butter, for some nutritional value and added flavor

    WHAT IS OKARA

    The soybeans solids left after straining the soy milk mixture are called Okara.

    Pic Shown: Okara, soybeans solids

     

    How to make Soy milk - Instant pot, stove top

     

    USES OF OKARA

    This Okara or soybeans solids, is completely edible and can be used in various ways. Some of the ways I like to use this leftover soybeans solids, are in flatbread, pancakes, veggie burgers, or kebabs.

    I use it in combination with other ingredients to form a dough for the flatbread, batter for the pancakes, sweet and savory pancakes, or use it in making the veggie burgers or kebab mixture.

    You can also add some of the Okara back into the soy milk for added nutrients. Blend the Okara again with some soy milk and mix it with the rest of the soy milk.

    WHAT IS YUBA

    Yuba is a thin, delicate layer formed on top of soy milk. When the soybean mixture cooks, the proteins and fat, float on top of the mixture, called Yuba.

    Pic Shown: Yuba, a thin delicate layer formed on soy milk.

     

    How to make Soy milk - Instant pot, stove top

     

    Yuba takes the flavors of the dish it is added to. Fresh Yuba can be eaten as it is or you can add it to salads, pasta, or even in soup, for a protein, rich diet.

    HOW THICK IS THIS SOY MILK

    This soy milk is considerably thick, however, if you wish for more thickened, texture milk, just reduce the amount of water to 4 cups instead of 5 while cooking the soybeans mixture. This will give you a much more concentrated form of soy milk.

    Also, you can add some of the Okara back into the soy milk to thicken the soy milk naturally. Blend the Okara again with some soy milk and return it to the pot.

    Pic Shown: Soy Milk

     

    How to make Soy milk - Instant pot, stove top

     

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    How to make Soy Milk - Instant Pot, Stove Top

    Jyoti Behrani
    Creamy, ultra-fresh, homemade Soy milk, without any added sugar or preservatives. This Soy milk is high in protein,  plant-based, “non-dairy milk” perfect for  lactose intolerant or even for some who like to have it has an healthy alternative. Homemade soy milk is easy to make and is much more economically than the store bought one. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 1 day d 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 1 day d 40 minutes mins
    Course beverages
    Cuisine Chinese

    Ingredients
      

    INGREDIENTS FOR SOY MILK

    • 1 cup Dried SOY BEANS
    • 10 cups water ( 3 cups for soaking, 2 cups for grinding into puree, 5 cups for pressure cooking )
    • ⅛ teaspoon salt
    • 2 teaspoon PURE VANILLA EXTRACT (optional)
    • MAPLE SYRUP or HONEY or sweetener of your choice ( optional )

    Instructions
     

    EQUIPMENT REQUIRED

    • INSTANT POT
      BLENDER
      NUT MILK BAG
      GLASS PITCHER WITH LID

    PREP FOR SOY MILK

    • Soak the soybeans for 24 hours (or up to 36 hourin 3 cups of water, change the water half-way through (around 12 hours of soaking time). Drain and rinse the soybeans.
    • OPTIONAL – rinse the soybeans with water couple of times. With each rinse, rub the soybeans between your palms, the skin falls off easily. Rinse and continue this process for 3-4 times until almost all the skin is removed.
      Note: I think removing the skin makes the soy milk more creamier and rich.
    • In a blender jar, add the soybeans and 2 cups of water. Blend the mixture to a smooth puree, using the highest setting on the blender.
      Note: Depending upon the size of the blender jar, you may have to work in batches.

    INSTANT POT SOY MILK

    • Add the soybeans puree and 5 cups of water in the inner pot of Instant Pot. Mix well.
      Note: Ensure that the contents of the inner pot do not exceed half mark on the inner pot.
    • Turn ON saute mode (more). Let the soybeans mixture come to a boil, stir occasionally with the spatula.
      Note: Stir the mixture occasionally to prevent mixture from sticking to the bottom of the pot.
    • Once the mixture has come to a boil, it rises quickly and you will notice a thick layer of froth develop on top of the mixture. Using a ladle, skim the froth and discard it. Mix well and continue cooking.
    • From this point, it takes around 10-12 minutes for the soy milk to form. Keep stirring the mixture occasionally.
    • Once the soy milk is formed, you will notice the froth has settled down. There will be a thin layer of cream on top of the mixture.
    • Using a ladle, skim the cream and froth. Discard the froth. Turn OFF saute mode.
    • Let the mixture come to a room temperature, or until safe to handle. In the meantime, prepare a wide-mouth pitcher, and line it with a nut-bag or a fine mesh strainer.
    • Carefully, pour the mixture through the nut-bag. Gently, squeeze the nut-bag with your hands to get the most of the soy milk. Once all the milk is strained, add salt, flavoring as per taste – vanilla essence, maple syrup or sweetener of your choice (optional). Cover the pitcher and refrigerate the soy milk.
      Note: Do not skip on salt, it acts as a preservative.
    • Soy milk stays fresh for up to 5 days in the refrigerator. Shake well before using.
    • This recipe yields around 6 cups or 1.5 quarts of soy milk.

    STOVE TOP SOY MILK

    • Follow the recipe as discussed earlier. In a heavy-bottom pot, bring the bean mixture to a boil. Rest of the recipe is same as Instant pot.

    Notes

    Please refer to the post for the following:
    1. PRO TIPS FOR DELICIOUS SOY MILK
    2. FAQ ABOUT SOY MILK

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
    Subscribe to my YouTube Channel!Check out Living Smart And Healthy!

    KEYWORD

    homemade soy milk, how to make soy milk, instant pot soy milk, non-dairy milk, plant-based milk, soy bean milk, soy milk

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    Reader Interactions

    Comments

    1. Deee says

      November 09, 2022 at 2:06 pm

      How am I supposed to continuously stir it if it’s going to be in the Instant Pot? I didn’t think a person could use the Instant Pot without the lid…

      Log in to Reply
      • Jyoti Behrani says

        November 09, 2022 at 8:29 pm

        Hi, You can use sauté mode on Instant pot to cook and it does not require a lid. The lid is required only if you are pressure cooking in Instant Pot. I used sauté mode in Instant pot to make soy milk. Add the soybean puree along with water to the inner pot. Turn on sauté, bring the soy mixture to a boil, and stir occasionally to prevent the mixture from sticking to the bottom of the pot. Once the mixture comes to a boil, cook for about 10-12 minutes. Hope this helps. Thanks!

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