How to Make Soy Milk


Humans have been drinking cow’s milk for thousands of years. Most health professionals advocate for this practice, or at least don’t have a problem with it. But lactose intolerant and vegan folks still need something to pour into their coffee. Soy milk is a common substitute for traditional dairy milk, and it can be made using a juicer. It’s important to keep in mind that only masticating juicers – which grind to juice – are well suited for making soy milk.  Here’s a quick rundown of the steps involved.

Soy Milk Recipe

Combine two cups of soybeans with two cups of water in a pot. Allow the soy beans to soak in the water over night, or for at least 8 hours.

The next morning, drain the soybeans and discard the soaking water.

Combine the soybeans in a pot with six cups of water. (If you’re using less than two cups of soybeans, that’s fine. Just remember the ratio of three cups of water to every one cup of soybeans.)

Using a ladle, slowly ladle the soybean and water mixture into the juicer. Try to get some water and soybeans in each spoonful.

Once all of the soy milk and water has been run through the juicer, take the soy milk and pour it into a stovetop pot.

Bring the soymilk up to a boil. Then reduce heat to medium and let it continue to cook for 25 minutes.

Let it cool and enjoy. Add a bit of natural sweetener or vanilla extract if you’d like.

Although the heating processes takes a while, it’s necessary that you perform it in order to make the soymilk palatable. When consumed raw, soymilk has a rough taste and can cause digestion issues.