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6min read


by Barry Lattimore-Quinn

6min read

There's something incredibly satisfying about making your own plant-based milk at home. Not only does it give you complete control over the ingredients, but it also allows you to customise flavours and textures to suit your taste buds. In this blog post, we'll embark on a delightful adventure of making soy milk from scratch. So roll up your sleeves, put on your apron, and let's set a course for the soy milky way.

Step 1: Gather Your Supplies

To begin, let's ensure you have everything you need for this homemade soy milk adventure:

- 1 cup of dried soybeans

- Water for soaking and blending

- Blender or food processor

- Cheesecloth or nut milk bag

- Large pot or saucepan

- Sweeteners or flavourings (optional)

- Bottles or jars for storage

Step 2: Soak the Soybeans

Start by placing the dried soybeans in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours. This soaking process helps soften the beans and makes them easier to blend.

Step 3: Blend and Strain

After the soaking time is up, drain and rinse the soybeans. Transfer them to a blender or food processor and add around 3 cups of fresh water. Blend until you achieve a smooth, creamy consistency. If needed, you can add more water to reach the desired consistency.

Next, place a cheesecloth or nut milk bag over a large pot or saucepan. Pour the blended mixture into the cloth or bag, being careful not to overflow. Gather the edges of the cloth or bag and twist it tightly, squeezing out as much milk as possible. The liquid collected in the pot is your homemade soy milk!

Step 4: Heat and Sweeten (Optional)

Now it's time to heat the soy milk. Pour the freshly extracted soy milk into a clean pot or saucepan. Heat it over medium heat, stirring occasionally to prevent it from sticking to the bottom. As the milk heats up, a foam may form on the surface. Skim off the foam and discard it.

At this stage, you have the option to sweeten or add flavours to your soy milk. You can try adding natural sweeteners like honey, maple syrup, agave nectar, or a pinch of stevia. For extra flavour, you could add a teaspoon of vanilla extract, a sprinkle of cinnamon, or even a dash of cocoa powder. Experiment with different combinations to find your favourite blend.

Step 5: Cool and Store

Once you've heated and flavoured your soy milk, remove it from the heat and let it cool down to room temperature. Once cooled, pour it into bottles or jars and refrigerate. Freshly made soy milk can be stored in the refrigerator for up to 4-5 days.

Bonus Tip: Don't Waste the Soy Pulp!

After straining the soy milk, you'll be left with soy pulp, also known as okara. Instead of throwing it away, you can repurpose it in various recipes. Okara can be added to baked goods like muffins, cookies, or bread to add a nutritional boost. You can also use it as a protein-rich ingredient in veggie burgers or incorporate it into your favourite veggie meatball recipe.

You did it; you've successfully embarked on a joyful soy milk-making adventure. By creating your own soy milk at home, you have full control over the ingredients, flavourings, and textures. So go ahead, indulge in the creamy goodness of your homemade soy milk and revel in the satisfaction of creating something wholesome and delicious in your very own kitchen. Cheers to your soy milk success


By Barry Lattimore-Quinn
Barry Lattimore-Quinn

Barry is our Senior Copywriter who wrangles puns and spaghetti in equal measure, so when he's not writing about food he's probably eating it. Being an Irish man he was the first to give our roast potatoes the seal of approval before they were crowned Great Taste Award Winners. Go figure.

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Plant Power

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