Homemade soya milk and where it leads..!


homemade soya milk!

 We’ve wanted to try making our own soya milk for such a long time, I really don’t know why we kept putting it off, it’s so cheap and easy! Well, as it turns out one of the reasons we haven’t made it is finding soya beans. Goodness they were hard to find, none of our local shops had them, we finally found some in Preston at the Health food shop on Guildhall Street (always worth a visit if you’re in the area) so the experiment could begin…

We wanted to try a very simple approach, something straightforward that we can refine at a later date! but this works really well and produces a tasty soya milk.

The Where it leads part of the title … well … that becomes more fun as we siphoned off some of the soya milk to make our own tofu, which was delicious and again ever so easy, also the production of soya milk leaves you with a  slightly fibrous mash called Okara which has a load of uses, Ellie created a fantastic chocolate cake out of it made in a rice cooker!

It’s so easy, it’s barely a recipe!

100g of dried soya beans

1.5 litres of water ( plus extra for soaking)

A large saucepan, a sieve, a blender and some muslin or cheesecloth.

Pop the soya beans in a bowl and cover in water leave for 24 hours.


the soaked beans

Rinse the soaked beans and put in the blender with 500ml of water


ready to blend

Blend for a good minute.

Lay the muslin over the sieve and place the sieve over the saucepan.

Strain the liquid through the muslin into the saucepan.


strain, strain, dribble, plop

The mash that doesn’t go through the muslin gets put back in the blender and another 500ml of water added.

Blend and strain again, then pop the mash back in the blender with the last 500ml of water, blend and strain.

By this time the liquid you will be straining through will look very thin compared to the first batch.

Squeeze out all the liquid you can and save the soya pulp ( Okara)



Next we need to bring the pan of soya milk to a gentle boil and maintain it for 2 minutes, stirring constantly to stop it sticking.

That’s it! Soya milk! It just needs to be cooled, and popped in bottles, it’ll keep in the fridge for a couple of days.

We both like unsweetened soy milk, if you prefer it sweet then add 2 or 3 tablespoons of sugar after the boiling to taste.

By E & A

One thought on “Homemade soya milk and where it leads..!

  1. Pingback: Spinach and mushroom Okara burgers | veganbungalow

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