Homemade Soy Milk Recipe—Make Soy Milk Yourself!

A creamy glass of homemade soy milk with a pinch cinnamon and cinnamon sticks.
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This delicious homemade soy milk recipe is high in protein, thermogenic, and rich in spermidine—with tips for using leftover okara.


Soy milk is one of the healthiest homemade plant milks you can make. It packs protein—complete with all nine essential amino acids—and spermidine, a bioactive polyamine that boosts cellular health.

It’s also easy to make—just a handful of simple ingredients—and it rocks in tons of foods. It’s also good to know that recent studies show that soy reduces the risk of heart-disease, as well as boosting weight loss, insulin sensitivity, and the gut.

And if you happened to catch wind of some dated information claiming that soy is bad, recent studies say the contrary—it’s healthy to consume.

It’s also important to note that certified organic soy products are best. Read up on spermidine here.

Homemade Soy Milk Recipe

A woman in an apron pouring homemade soy milk through a cheesecloth.

Why you’ll love this recipe:

  • Wholesome & Honest – Just whole soybeans and water at the base—no hidden fillers, thickeners, or artificial flavors.
  • High-Protein Powerhouse – Each glass is naturally rich in complete plant protein, making it a satisfying base for smoothies, coffee, or post-workout recovery.
  • Budget-Friendly – Dried soybeans are inexpensive and go a long way, so you can make a big batch of fresh soy milk at a fraction of the cost of cartons.
  • Versatile Kitchen Staple – Use it for drinking, frothing in lattes, or cooking in soups, sauces, and baked goods without overpowering flavors.
  • Sustainable Choice – By soaking and blending beans yourself, you cut down on food miles, packaging waste, and support a sustainable lifestyle.
  • Naturally Fresh Taste – Clean, smooth, and slightly creamy—completely different from the “boxed” taste of many store-bought brands.

Here’s what you’ll need (recipe card below):

Equipment

Product image of Handheld Immersion Blender and Hand Mixer with accessories

Handheld Immersion Blender/Mixer

  • Eight-Speed Mixer
  • Stainless Steel
  • 7 Attachments
  • Blend, Whip, Mix, More
Close-up of someone pouring creamy soy milk into a cup of coffee and cinnamon.

Homemade Soy Milk Benefits

  • Clean & Pure – Free from the additives, oils, and preservatives found in many commercial brands—just soybeans and water at the base.
  • High in Complete Protein – Soy is one of the only plant foods that provides all nine essential amino acids, making it a complete protein source that supports muscle repair and satiety.
  • Thermogenic Effect – Soy protein can slightly increase energy expenditure and fat oxidation, helping support metabolism and weight management.
  • Rich in Spermidine – Naturally occurring in soy, spermidine has been studied for its potential role in promoting cellular renewal and healthy aging.
  • Cardiovascular Support – Isoflavones and soy protein have been linked to improved cholesterol balance and heart health.
  • Eco-Friendly – Making soy milk at home reduces packaging waste, food miles, and allows you to repurpose okara (soy pulp) in nutrient-rich recipes.
  • Fresh, Smooth Flavor – Homemade soy milk tastes clean and creamy, with none of the “boxed” aftertaste of store-bought versions.
One gallon glass jars

One Gallon Glass Jars (2-Pack)

  • Wide Mouth BPA-Free Lids
  • Glass Fermentation Jars
  • USDA Certified Glass
  • Lead-Free Lifetime Warranty

Ingredients (makes about 4 cups)

  • 1 cup soybeans (dried, about 200 g)
  • 6 cups filtered water (for blending and soaking)
  • 2-3 dates (optional for natural sweetness)
  • 1 tsp vanilla extract (optional, for flavor)
  • 1/2 tsp cinnamon (optional, for flavor)
  • 1/2 tsp pink salt

I usually double or triple the recipe.

A creamy glass of homemade soy milk with a pinch cinnamon and cinnamon sticks.

FAQ

  • Q. Is homemade soy milk safe to drink?
  • Yes—when prepared properly. Always boil soy milk after blending to neutralize naturally occurring compounds in raw soybeans that can cause digestive discomfort.
  • Q. Does soy milk contain complete protein?
  • Yes. Soy is one of the few plant-based foods that provides all nine essential amino acids, making it a complete protein.
  • Q. Is soy milk good for weight loss?
  • It can be. Soy protein has a mild thermogenic effect, meaning it can increase calorie burning and support metabolism when part of a balanced diet.
  • Q. What is spermidine in soy, and why does it matter?
  • Spermidine is a natural compound in soy linked to cellular renewal, longevity, and healthy aging. Homemade soy milk retains this beneficial nutrient.
  • Q. How long does homemade soy milk last?
  • It typically keeps for three to four days in the fridge. Store it in a clean, airtight glass container and shake before use, as natural separation occurs.
  • Q. Can I sweeten or flavor my soy milk?
  • Absolutely. Blend in dates, vanilla, cinnamon, or even a touch of maple syrup for natural sweetness and flavor.
  • Q. What can I do with the leftover okara (soy pulp)?
  • Okara is rich in fiber and protein. You can add it to baked goods, veggie burgers, smoothies, or use it to boost soups and stews.
  • Q. Is homemade soy milk cheaper than store-bought?
  • Yes. A small bag of soybeans yields several liters of milk, making it far more cost-effective than cartons.
  • Q. Does homemade soy milk froth for coffee drinks?
  • Yes, though results vary. It froths best when made with a slightly higher bean-to-water ratio and when used fresh.
  • Q. Is soy safe for men and women?
  • Current research shows moderate soy consumption is safe and beneficial for both men and women. Its phytoestrogens act differently than human estrogen and support hormone balance rather than disrupt it.

Instructions

  1. Soak the soybeans – Rinse soybeans and place in a large bowl. Cover with at least 3 inches of water and soak 8–12 hours (overnight). Drain and rinse well.
  2. Blend – Add soaked soybeans and 6 cups fresh water to a blender. Blend on high until smooth and frothy.
  3. Strain – Pour mixture through a nut milk bag or cheesecloth into a large pot. Squeeze or press to extract as much liquid as possible. Set aside the leftover pulp (okara) for other recipes.
  4. Boil – Bring strained soy milk to a boil over medium heat, stirring often to prevent sticking. Simmer for 15–20 minutes, skimming off foam as needed.
  5. Flavor (optional) – Stir in dates, vanilla, or spices during the last few minutes of simmering.
  6. Cool & Store – Let cool, then pour into clean glass jars. Refrigerate and use within a week. Shake before serving.

💡 Tip: Save the leftover soy pulp for other recipes.

STAINLESS STEEL MIXING BOWLS STORAGE CONTAINERS WITH BPA FREE LIDS

Stainless Mixing Bowls Storage Containers

  • Premium Stainless Steel
  • Airtight BPA-Free Lids
  • Lined Measurements
  • Non-Slip Base

Trouble Shooting Tips

It tastes too “beany.”

  • Make sure you simmer the milk long enough (15–20 minutes).
  • Skim the foam while boiling — that’s where much of the strong flavor comes from.

The soy milk separates in the fridge.

  • This is natural since there are no stabilizers. Just shake well before serving.
  • If separation is excessive, try blending a bit longer or straining more thoroughly.

It’s too thin or watery.

  • Use a higher bean-to-water ratio (try one cup soybeans to five cups water instead of six).
  • Blend longer to fully break down the beans before straining.

It’s too thick.

  • Add more water during blending (up to 7–8 cups total per one cup soybeans).
  • Strain a second time through a finer mesh bag for smoother texture.

It scorches on the bottom while cooking.

  • Stir frequently and keep heat at medium to medium-low.
  • Use a heavy-bottomed pot to reduce sticking.

There’s a lot of foam when boiling.

  • Skim it off with a spoon as it rises.
  • Don’t cover the pot completely — leave space for steam to escape.

It spoils too quickly.

  • Always store in sterilized glass jars with tight lids.
  • Keep refrigerated and consume within a week.
  • Make smaller batches more frequently for the freshest taste.

How to Use Okara (Soy Pulp)

Don’t toss out the leftover pulp from making soy milk—called okara. It’s a fiber and protein-rich ingredient that can be repurposed in all kinds of recipes:

  • Baking Boost – Add to muffins, breads, or cookies for extra fiber and moisture.
  • Veggie Burgers & Meatballs – Mix into bean burgers, falafel, or lentil “meatballs” as a binder.
  • Smoothies & Oatmeal – Stir into smoothies, porridge, or overnight oats for a protein lift.
  • Soups & Stews – Use as a thickener in hearty soups, curries, or chili.
  • Crackers & Flatbreads – Blend with flour and seasonings to make crunchy, protein-rich crackers.
  • Energy Bites – Combine with nut butter, dates, and seeds for no-bake snack balls.

👉 Store okara in the fridge for up to three days or freeze in portions for later use.

A creamy glass of homemade soy milk with a pinch of cinnamon and cinnamon sticks.

Homemade Soy Milk Recipe

PlateofGrass
Organic, vegan, and gluten-free
No ratings yet
Prep Time 8 hours 10 minutes
Cook Time 20 minutes
Total Time 8 hours 30 minutes
Course Breakfast, Dessert, Dinner, Drinks, Lunch
Cuisine American
Servings 6
Calories 80 kcal

Equipment

Ingredients
  

Instructions
 

  • Soak the soybeans – Rinse soybeans and place in a large bowl. Cover with at least 3 inches of water and soak 8–12 hours (overnight). Drain and rinse well.
  • Blend – Add soaked soybeans and 6 cups fresh water to a blender. Blend on high until smooth and frothy.
  • Strain – Pour mixture through a nut milk bag or cheesecloth into a large pot. Squeeze or press to extract as much liquid as possible. Set aside the leftover pulp (okara) for other recipes.
  • Boil – Bring strained soy milk to a boil over medium heat, stirring often to prevent sticking. Simmer for 15–20 minutes, skimming off foam as needed.
  • Flavor (optional) – Stir in dates, vanilla, or spices during the last few minutes of simmering.
  • Cool & Store – Let cool, then pour into clean glass jars. Refrigerate and use within a week. Shake before serving.

Nutrition

Calories: 80kcal
Keyword Dairy-Free Milk, Homemade Soy Milk Recipe, Make Soy Milk, Vegan Soy Milk Recipe
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