Soy milk being poured into a glass.
A Nyonya in UK, Condiment, Culture, Dairy free, Health & Well Being, Healthy, Recipes, Snack, Sweets and Puddings, Vegetarian, Vegan

How to Make Soy Bean Milk Easy Home Recipe

Let’s learn how to make soy milk with only 2 ingredients. This simple process is very easy and you can have thick delicious and hot or cold soy milk. You can make it anytime at home at your convenience.

Soy milk is easily available in East Asia and South-east Asia. We get it from the street vendors. It is usually sold together with tofu pudding. Where I come from, the vendor will normally set up stall in the early afternoon.

We buy the soy milk from him and drink it as it is. The soy milk is put in a container packed with crushed ice. The vendor will then ladle up the orders in cups or containers and sometimes even in plastic bags to take away. He sells Dou Hua, or tau fu fa (Cantonese), or tau hu hua (Hokkien), He will have 2 types of syrup a normal white syrup and a brown sugar syrup. The syrups can be flavoured with pandan leaf or ginger.  These are common accompaniments to both the soy milk and soy pudding.

If you are lucky, he may also sell Michael Jackson, or black and white!  This is grass jelly (black) with soy milk (white).

Vegan milk in a cow's milk bottle!
Soy milk in a bottle

Why do I make it?

So, for people who move away to other countries, especially the west, fresh soy milk is not easily available and we got to make out own.

Pour milk into the bottle

Here is a simple recipe to satisfy your craving. The amount of water used is a guide only. Feel free to dilute it to suit your taste.

Too thick a milk will curdle in your tea or coffee.

For this recipe I am using non-GMO soy beans this time, as it is available. I am not suggesting that you do and do not feel bad if you cannot find non-GMO. It is a personal preference.

Do give the recipe a go. I blitz the beans  3 times, using the allocated amount of water in total. Some people blitz it once.                                                                                                                                                Pouring soy milk into a bottle

Here is the recipe. Enjoy

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If you have tried the recipe, do post your comment here, too.  Any questions, do ask me.

Until the  recipe, do take care and continue to cook for enjoyment.


Penang Lassie

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How to Make Soy Bean Milk Easy Home Recipe

Quick Info: Serves: 1.2 to 1.5 l
Difficulty: EasyTime:
Prep and cook 60 minutes; soak 8 hrs or overnight
Prep Time20 minutes
Cook Time20 minutes
Soaking time20 hours
Total Time20 hours 40 minutes
Course: Dessert, Drinks, Snack
Cuisine: Asian, Chinese, Japanese, Malaysian, Nyonya, South-east Asian, Thai
Keyword: brown sugar, ginger syrup, home-made, pandan, Sou hua, soy beans, soy milk, tofu fa, vegan dumplings, vegan mik
Servings: 6
Cost: £1.80


  • Blender
  • A pot
  • Bowls
  • Cotton bag or nut bag, or muslin cloth.


  • 200 g Soy Beans
  • 1.5 L Water

To serve:

  • Plain syrup
  • Coconut syrup.
  • Sweetener stevia etc.,


  • Soak the beans in water for at least 8 hours or preferably overnight.
  • The next morning, drain the beans.
  • Rub the beans in between the palms to remove the skin. It should come off easily.
  • Remove as much as you can.
  • Then pour the water, with skin floating on the water, on to a sieve. Try not to pour off the beans.
  • Remove whatever beans in the sieve to the main batch. Discard the skin.
  • You need to repeat these steps 3 to 4 more times. Don’t worry if there are some skins left.
  • Drain the beans.
  • Blend the beans in a powerful blender if you have. I have a regular blender.
  • Place the beans and add in about half or 1/3 of the water and blend till fine.
  • Pour the mixture into a bag and squeeze the liquid into a container.
  • Put the pulp back to the blender and add in fresh water
  • Blend again, strain and squeeze as above.
  • Then add in the pulp and the remaining water and blend and repeat.
  • (Please note that we are using the total amount of water for the whole process.)
  • If you have a big blender and can take the whole amount, then you can blend only once. But you will not get the full goodness of the beans. You can blend it once or twice
  • (optional)
  • Once done, I like to rinse the bag (outside only, and wring it dry) and filter the milk one more time before cooking. This is to avoid the bits getting into the milk.
  • This time I filter it straight to the pot.
  • Over a medium fire bring the milk to a gentle boil, stirring frequently to avoid the bottom getting burned.
  • Watch the milk to prevent overboiling as this can happen anytime.
  • Once it comes to a boil, lower the heat and simmer for about 20 minutes. Stirring frequently.
  • Remove the bubbles.
  • Taste that there is not ‘beany’ taste.
  • Then turn off the heat and let it cool.
  • You can serve warm soy milk now.
  • Or, decant into clean bottles or containers and store in the fridge.
  • You can use plain syrup, coconut palm sugar syrup or sweeter to sweeten the milk.
  • Or you can use vanilla or other sweet ingredients like dates for flavour.
  • You can make tofu and tofu pudding from this.



Soy milk is the base to a variety of soy products like tofu, soy skin, soy sticks and fried soy puffs.


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