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)

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Soy Milk


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5 from 8 reviews

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
  • 34 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. 
Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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9 Comments

  1. With this one blogpost you have ALTERED my life! I tried both ways and got excellent results, with slight difference in taste and colour, both being equally desirable!

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






  3. 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!






  4. 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!






  5. 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!






  6. 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!






  7. 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. 😂