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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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)
- 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)
- 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.
- 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.
Liz says
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. 😂
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Sandy says
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!
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Sandy says
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!
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Rae says
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!
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Mieko says
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!
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katie says
Really great! used method 2. Added soaked dates, cinnamon, turmeric, black pepper, fresh ginger and kelp (from cooking water). Thanks!
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jess says
Best soy milk I've ever had! Who knew it was so simple to do at home. Thank you!
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zidane says
very nice soy milk
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Mudra says
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!