Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soybeans & Water
Straining & Adjusting
Sweetening & Flavor (optional)
Method
Soaking & Preparing Soybeans
- 1
Rinse and soak
Rinse 1 cup dried yellow soybeans under cold running water to remove dust and debris. Pick out any discolored beans or stones. Put rinsed beans in a bowl and cover with 4 cups fresh water. Soak at room temperature for 8–12 hours or overnight until beans are plump and about doubled in size.
- 2
Drain and rinse
After soaking, drain the soaking water and thoroughly rinse the beans under cold water. Removing the soak water reduces beany bitterness and oligosaccharides responsible for digestive discomfort.
Blending
- 3
Blend soybeans
Place the drained soybeans in a blender. Add 6 cups fresh water (adjust to desired creaminess: use 5 cups for thicker milk, up to 7 cups for thinner). Blend on high for 1–2 minutes until the mixture is very smooth and frothy.
Cooking & Straining
- 4
Strain the pulp
Line a large bowl with cheesecloth or use a nut milk bag. Pour the blended soybean slurry into the cloth/sack and squeeze to extract as much liquid as possible. Alternatively, pour through a fine-mesh sieve pressing with the back of a spoon. Reserve the leftover soybean pulp (okara) for other recipes.
- 5
Boil the soy milk
Transfer the strained soy milk to a saucepan. Heat over medium heat, stirring frequently to prevent scorching. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes. Stir occasionally and skim any foam that rises. Simmering is essential to remove raw beany flavor and to make the milk safe to drink.
Sweetening & Finishing
- 6
Sweeten and flavor
While the milk is still hot or after slightly cooling, stir in 2 tablespoons granulated sugar (or adjust to taste), a pinch of salt, and 1 teaspoon vanilla extract if desired. Taste and adjust sweetness or salt.
- 7
Cool and store
Let the soy milk cool to room temperature, then transfer to a sealed container and refrigerate. Chill thoroughly before serving. Store for up to 3–4 days; shake or stir before serving as natural separation may occur.