Method
Soak
Rinse the soybeans and soak in cold water for 8–12 hours (refrigerate during summer). They're ready when they've swelled up and have no hard centre when snapped in half.
Blend
Drain the soaking water and discard it. Add 600ml of fresh cold water, then blend for 1–2 minutes until completely smooth.
Strain
Pass through a nut milk bag, muslin cloth, or fine mesh strainer and squeeze out all the liquid. Keep the okara (soy pulp) — use it for soy pancakes.
Cook
Pour the raw soy milk into a pan and heat over medium-low heat, stirring constantly to prevent scorching.
The milk will foam up vigorously — this is not boiling. Reduce the heat and keep cooking for 5–8 more minutes until the foam subsides and the milk reaches a true rolling boil.
⚠️ Raw soy milk contains saponins and must be fully cooked before drinking. Don't skip the 5-minute simmer.
Sweeten to taste with sugar or honey.
Key Tips
- Soak thoroughly — under-soaked beans yield thin, watery milk
- The strained milk is raw — it must be cooked
- The first foam is not boiling — keep cooking until it reaches a true simmer and the foam clears
- Stir continuously while cooking — scorched soy milk is very difficult to clean
Flavour Variations
| Variation | How |
|---|---|
| Black soybean | Use black soybeans, or half-and-half |
| Peanut soy milk | Add peanuts to the soybeans (3:1 ratio) — richer and nuttier |
| Red date | Add 2–3 pitted dates before blending |
| Matcha | Stir matcha powder and sugar into cooled soy milk |
| Oat soy milk | Add a handful of oats before blending |