Soy milk is the OG of plant-based milks, but I feel that over the past couple of years, it’s presence in the vegan scene has been dwarfed by the plethora of nut and seed and even grain milks that are now readily available on the market. I do love almond and cashew milks, and I’m getting to like oat milk, But when it comes to a versatile milk that meets my everyday needs, I still prefer soy over everything else.
Soy milk has a high protein content, which makes it a great all around milk for cooking and baking and even turning into rich, creamy yogurt. The flavor is neutral, and if done right, I feel that it has the most authentic “milk” flavor.
For the past year or so I have been buying Westsoy brand unsweetened plain soy milk from the grocery store. It’s a great product because if you look at the ingredient label, you’ll see that it simply contains soy beans and water. At between 3 and 4 dollars a Tetra Pak carton, for mere pennies worth of ingredients, I decided to try and make my own to save a few bucks, and to eliminate the packaging.
Organic dry soybeans are fairy easy to find in well-stocked bulk bins, but they can also be ordered online. Sure, if you buy a bag of soybeans you’re still having to depend on plastic packaging, but since you only need about a half cup to make a quart of soy milk, you’ll still be using a lot less packaging.
If after making this recipe you find that it’s not thick enough for you, just use a few more beans next time. I’ve seen recipes that use up to a cup of beans to four cups of water, so experiment with what works for you. Additionally, if you prefer a sweetened soy milk, add a few dates to the blender with the beans, or a bit of maple syrup or vanilla to the final product. One of the joys of making things for yourself is that you can make them how you like them.
This recipe is super simple, and although it takes a few more steps than an almond or cashew milk, the extra steps are very worth it. Homemade soy milk is high in protein, which makes it perfect for cooking and baking.
- ¼ cup dry organic soy beans
- 4 cups filtered water, divided
- high speed blender
- flour sack towel
Soak your dry soy beans overnight in filtered water.
Remove the skins from your soaked soy beans one-by one using the "pinch" method, or place your soaked beans in a large bowl of water, rub the beans together, and then skim the skins off the top.
Add your skinned soybeans to a blender with 3 cups of filtered water. Blend for 1 minute.
Line a large bowl with a flour sack towel that has been rinsed and rung out. Pour the blended soy beans and water into the towel. Add the remaining 1 cup of water to the blender, and use it to rinse out any remaining soy bits.
Gather up the corners and any edges of the towel, and begin to twist the towel, from the top down, allowing the soy milk to filter out the bottom. Continue twisting until you can't seem to get any more liquid out.
Pour the milk into a pot and turn to a medium heat. Watch the pot, stirring occasionally, until it begins to simmer. If it looks like it's about to boil over, immediately pull it off the heat. Once it has reached a simmer, turn the temperature to low, and allow the milk to lightly simmer for about 20 minutes. Keep on eye on it, and stir it every couple of minutes.
Allow the milk to cool on the stove top until it can be safely poured into a seal-able container. Refrigerate until ready to use.
I'm not kidding when I say to watch the pot, at least until it initially comes to a simmer. It WILL boil over and that's not a fun mess to clean up. You can give it a bit more space after it has started simmering, but trust me, watch it until it does.