Homemade Soy Milk


Soy Milk is very much part of a Malaysian’s diet (or any where in South Asia). During childhood, I used to drink lots soy milk  and adding soy milk to tau fu fa (soy custard) brought from street stalls. There was even a mobile motorcycle stall coming to my neighbourhood, where we would just open our backyard door to get fresh soy milk and tau fu fa. Yes we were spoilt rotten. My mama used to tell me how soy milk was grinding manually using a stone grinder.. that to me was hard labour.

Then I moved to the big city, busy hectic work life lead me to the convenient way of store-bought processed soy milk. Soy Milk makers start springing up everywhere in past few years and I later found out it’s actually quite easy to have homemade soy milk without the maker. 10 minutes of active time with just a blender and muslin cloth.

I am not here to advocate Soy and I know my man will not be very happy for me publishing this post. I have reduced my soy intake tremendously but I still do enjoy soy milk occasionally. I feel that it is prudent to eat all kind of foods – including soy – in moderation. Store-bought processed soy milk and other highly processed foods made with soy protein isolate and preservatives, are in my opinion, they’re no better than soft drinks,and regular fast food fare. Why not try homemade soy milk when it can be so easily prepared?

After making soy milk, remember to keep the Okara (soybean pulp). My next posts will be 2 delicious Okara recipes – Seaweed Okara Cake (taste like fish cake!) and fluffy Carrot Okara Muffin.

Homemade Soy Milk
Prep time
Cook time
Total time
Easy Homemade Soy Milk
Serves: 1 liter
  • 150g Organic Soy Beans
  • 1.5 liter Water
  • Sugar to taste (Brown or Rock Sugar)
  1. Soak the soybeans overnight. Rinse and drain well. (Remove soybean skin for gout sufferers)
  2. Blend/puree soybeans with water until it become a smooth blend.
  3. Pour the blended soybeans into a muslin cloth over a pot, and squeeze the milk out. Retain the okara (soybean pulp) for other cooking & baking.
  4. Bring soy milk to a boil. Screw pine leaves (pandan leaves) can be added for extra fragrant taste. Simmer for about 5 minutes, stirring constantly to prevent a layer of skin from forming on the surface. If left alone, the milk might boil over.
  5. Add sugar to taste. Serve warm or chilled.


What to do with Soy Milk besides drinking: 


  1. Hi,

    In your article, you mentioned that you have reduced your soy intake. May I know if soy is bad for us?

    • Most of the soy beans are genetically modified. Soybeans contain phytoestrogens, which mimic the body’s natural estrogen hormones. These phytoestrogens are so strong that a baby consuming only soy formula is consuming the equivalent hormones of 4 birth control pills a day.
      The high levels of phytic acid in soy inhibit the body’s ability to absorb important minerals. There’s a whole long list of why soy is bad. google it

  2. Hi, thanks for this recipe, can I ask how long you can keep this? Can you refrigerate this? Or should you consume it immediately? Thanks!

  3. I bought a Naturai Multi Function Blender recently and have been making Different variations of soy milk ever since. My favorite is walnut oat soy milk. Just add 3 tbsp of soaked beans, 1 tbsp walnut, 1 tbsp of oat n 3 cups of hot water into blender. Press the soy milk button . Add 1 to 2 tbsp if brown sugar The blender blend n cook for 6 mins. You have 2 cups of soy milk with the powder fine okara in it too.
    If you add more walnut and more oats. The texture is like the dessert walnut paste.

    • Thank you for your suggestion, I’ve also tried adding walnut into the milk. Didn’t taste much difference. will try with oats next time. I sometimes make my soymilk with my Grain Nutrition Expert, i think it’s almost the same function as your blender.

  4. Hi Shannon! Soy milk is so popular among Asians, and I’ve thought of buying a soy milk maker to make fresh homemade versions. But after reading this post, I’m definitely going to give this recipe a try before buying another appliance that takes up space in the kitchen. Thanks for sharing this recipe!
    Sharon | Chinese Soup Pot recently posted..Double Steamed Asian Pear Almond Dessert SoupMy Profile

    • I have a grains nutrition maker (for all types of grains, fa shang wu, ji ma wu, etc), it can also make soymilk. It will boil and blend the soybeans, but I find it too hot to squeeze out the pulp. so I prefer to blend then only cook the milk. Totally agree with you about buying another appliance, which usually end up in the box for me 🙂

  5. that’s quite impressive, you made your on soy milk! wait, so the soy beans don’t actually get cooked, or are they filtered out so it’s safe to consume? i really might want to make this tmr!
    shuhan recently posted..Winter Paella with Chinese Sausage and MusselsMy Profile

    • thank you, it look impressive but it’s actually very easy. Soymilk maker will blend and heat/cook the soybeans with water at the same time, but it will be super hot to squeeze the milk out in the muslin cloth after that. Using the blender, I don’t cook the soybeans and i milk them after blending. You can also cook the soybean before milking them, just be careful when milking!

  6. I love soy milk and sometimes I also add some pandan leaves into it 🙂

  7. How cool, I love soy milk but never thought to make it myself. Looks pretty easy. Thanks for the tip. Have a great day.
    Suzi recently posted..Spicy Lemongrass SoupMy Profile

  8. This sounds great. Now I can make my own soy milk.

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