• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Okonomi Kitchen
  • Home
  • About
  • Recipes
    • Sweet
    • Breakfast
    • Entree
    • Sides
    • Beverages
    • Condiments
  • Contact
  • Shop
    • eBooks
  • How-to
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Privacy Policy
×

Home

Soy Milk

February 7, 2021 By Lisa Kitahara 8 Comments

Jump to Recipe

Learn how to make homemade creamy soy milk with this easy Japanese soy milk recipe! Just 3 ingredients required for the freshest dairy free milk! (Vegan, gluten free)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soy Milk


★★★★★

5 from 8 reviews

  • Author: Lisa Kitahara
Print Recipe
Pin Recipe

Description

Learn how to make homemade creamy soy milk with this easy Japanese soy milk recipe! Just 3 ingredients required for the freshest dairy free milk! (Vegan, gluten free)


Ingredients

Units Scale

Traditional Japanese Soy Milk (Method 1)

  • 200g soy beans
  • 3 - 4 cup water
  • sugar, to taste

Small Japanese Soy Milk Batch (Method 2)

  • 250g soy beans
  • sugar, to taste

Instructions

Traditional Japanese Soy Milk (Method 1 // Dry beans 1 cup : Water 1.5-2 cup)

  1. Rinse and soak the beans in water overnight. Drain the beans and give it a quick rinse. Add it to a blender with 1.5-2 cups of water and blend. Pour it into a pot and bring it to a boil over medium high heat.  Once it begins to boil, reduce the heat to medium low to low and simmer for 10-12 minutes, stirring continuously. Pour over cheesecloth and a fine mesh sieve (or nut milk bag) and once cool enough to handle, squeeze out the milk over a bowl. 

Small Japanese Soy Milk Batch (Method 2 // Cooked beans 1 cup : water 1 cup)

  1. Rinse and soak the beans in water overnight. Drain and add it to a pot with 2 cups of water. Bring it to a boil over high heat. Once boiling, reduce heat to medium low and simmer for 30 minutes or until soft. Drain the beans. 
  2. From here, you can make soy milk by blending 1 cup cooked beans with 1 cup of water, and some sugar to taste. Straining is optional, depending on how smooth you like your soy milk and the power of your blender. I like to divide the amount into 2 cup portions and freeze some in batches for easy removal and daily fresh soy milk. 

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

More Beverages

  • oat milk hot chocolate in a mug with marshmallows
    Black Sesame Hot Chocolate
  • oat milk hot chocolate in a white mug with marshmallows
    Miso Salted Oat Milk Hot Chocolate (Vegan)
  • adding whipped chocolate on top of a iced latte
    How to Make Whipped Chocolate (Dalgona Chocolate) Latte + Hot Chocolate
  • non dairy cappuccino in a glass cup with frothy coffee on top
    Whipped Coffee (Dalgona Coffee)

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Liz says

    February 12, 2021 at 7:53 pm

    This is definitely not the soy milk I remember my mom bringing home from the markets. This was so creamy and so delicious. I didnt like drinking the soy milk back then because it was so watery. This was perfect. I had soaked a bunch of soybeans with the intent of some for this recipe and some to roast off in the oven for snacks. I liked the first batch so much I ended up making a gallon. 😂

    ★★★★★

    Reply
  2. Sandy says

    April 12, 2021 at 7:34 pm

    Made the traditional Japanese Soy Milk, it was so easy! it was still so creamy and fresh! My family loved it. I stored the rest in fridge in mason jar and warmed on stove. Will be making another batch soon!

    ★★★★★

    Reply
  3. Sandy says

    April 12, 2021 at 7:45 pm

    Made the traditional Japanese Soy Milk, it was so easy and creamy! My family loved it. I stored the rest in fridge in mason jar and warmed on the stove the next day. Will be making another batch soon!

    ★★★★★

    Reply
  4. Rae says

    May 26, 2021 at 8:04 pm

    Went for method two and it turned out great! Just added more water because my blender isn't fancy and ran it through a fine mesh sieve because I like it super smooth. Flavor was great and made my oatmeal so creamy and delicious. Will try to always have a jar of this in the fridge!

    ★★★★★

    Reply
  5. Mieko says

    August 29, 2021 at 7:38 pm

    Really liked this recipe! I used method #2 and it was super easy and súper tasty! Highly recommended, because you also know what's on your milk!

    ★★★★★

    Reply
  6. katie says

    November 11, 2021 at 5:01 am

    Really great! used method 2. Added soaked dates, cinnamon, turmeric, black pepper, fresh ginger and kelp (from cooking water). Thanks!

    ★★★★★

    Reply
  7. jess says

    May 06, 2022 at 6:48 pm

    Best soy milk I've ever had! Who knew it was so simple to do at home. Thank you!

    ★★★★★

    Reply
  8. zidane says

    January 30, 2023 at 4:02 am

    very nice soy milk

    ★★★★★

    Reply

Primary Sidebar

About Me

Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
Read More;

Let's Connect!

  • Instagram
  • Pinterest
  • YouTube

SIGN UP TO GET NEW RECIPES DELIVERED TO YOUR INBOX!
(+ FREE Vegan Protein Smoothie Guide + 7 Delicious Recipes)

Footer

  • Privacy Policy

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

Copyright © 2023 OKONOMI KITCHEN. Privacy Policy