Soy Milk 豆奶/豆花水/豆浆
Home-made Soy Bean Milk
Similar Recipe: Chilled Soya Beancurd
I love soy bean milk, or affectionately known as “tau huey tzui” in Singapore. If I buy them from random stalls, they are usually quite diluted and tastes very syrupy. There are nice ones like the Selegie and Rochor brands but they are not available everywhere. So I thought it will be nice to make my own organic and rich tasting soy bean milk. I always thought making soy bean milk is very difficult. But after trying it out, I realised it is much easier than I expected it to be. It’s rewarding to enjoy home-made soy bean milk made with organic soy beans. The main ingredients are just soy beans, pandan leaves and rock sugar. You need basic tools like a blender and a muslin bag. This is a healthy and high protein drink and also suitable for the lactose-intolerant. Here is a detailed step-by-step photos recipe guide to demystify the making process. You can use your home-made soy milk to make a wholesome and all-natural chilled soya beancurd dessert.
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Ingredients
- Ratio of beans to water -> 4 tbsp soy (soya) beans (preferably organic): 350ml water
- Pandan leaves
- Rock sugarTools
- Electric blender
- Coconut squeezer/muslin bag
- Fine sieve
1. First soak the soy beans in water overnight. After soaking, discard water and rinse a few rounds with water.
2. Place the beans in an electric blender and add water. I do this in batches of 4 tbsp soy bean to 350ml each round.
3. My blender (U-Like brand) came with a special filter add-on which is great for making soy bean milk – it has an inner filter to place the beans and the pulp will be contained inside the filter for convenience. However, you can use any type of blender and there is actually no need to purchase any special type of blender for making soy bean milk.
4. Whizz the soy bean and milk for at least 2 minutes, taking a break every 30 seconds to prevent the appliance from overheating.
5. Filter the milk through a fine sieve.
6. Now we have to do something about the pulp because it contains quite a bit of soy bean milk.
7. I use a coconut squeezer bag – basically a cloth filter/muslin bag with fine holes.
8. Place the pulp in the bag and squeeze it to extract the remaining milk in the pulp.
9. You can see the above photo for the difference in the pulp before and after squeezing. After squeezing, the pulp is dry and compact.
10. If you want extra smooth soya bean milk, sieve the milk mixture a few more times. Then transfer to a saucepan (I’m using a wok).
11. Add pandan leaves (tied to a knot) for extra fragrance. Bring to a gentle simmer (not boiling or the milk will curd) over medium low heat for about 10 minutes, stirring with a ladle regularly. After simmering, add rock sugar to taste and stir until they dissolve. Off the flame.
12. Enjoy your home-made, organic soya bean milk. Drink warm or chilled. Due to the absence of preservatives, the longest I have kept it refrigerated is overnight. It should keep for 1 to 2 days.
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{ 84 comments… read them below or add one }
Hi
Was wondering if there is anything we can do with the pulp? Am not sure but I think the Japanese use it in some recipes but can’t confirm it.
Hi viv, check out the comments, there are some very good suggestions :)
I use the pulp to fertilize my flower (or any plant) plants.
Ha, I was thinking of posting my recipe too before with soymilk but you beat me to it! Pandan leaves are a nice touch, I have not seen that before.
Viv, you could use the pulp in pancake batter/crepe batter for a more nutritious feeling. :)
I can’t wait to see your recipe! Pandan leaves lend an unbeatable fragrance to the soy milk, but I understand it’s quite a challenge to find in the US.
You can find pandan leaves at Asian market frozen area,99 cents per bag and can use for 3 times making soy milk, very flavorful in making some desserts too.
Seems like more and more people are making soy bean milk at home … :D
Your way is exactly like my mother’s .. only that she always gets a bit worked up if we don’t finish it. Great post, Wiffy!
lucky you, to have your mum make it for you!
I have recently switched to Soy milk as i think i have a dairy intollerance, but i was quite concerned to see how many additives are in the supermarket milks. This is great, i love the idea of making my own.
home-made is definitely better, if we can afford the time :)
hmmnnn…I’m gonna book mark this and see if I can do this myself..I so love soy milk!
I bought a soya bean maker 6 years ago which can yield 1500ml of milk. Initially I was very enthusiastic and made it every other day. After a couple of months, my family got tired of drinking it. Btw, the pulp can be used to make cookies.
this is easier than i expected!! might be tempted to try making some this weekend :)
The sign of a true cook is someone who calls this type of recipe “easier then expected” – YOU
The sign of a NON-cook (who likes everything instantly with no work involved) is someone who is ready to run away after reading the first step – ME
LOL! :D :D This looks so fresh and delicious though. I don’t think they sell Pandan leaves where I am, but I have tried the chocolate & vanilla ones, from “Silk”, that are sold in a bottle…pretty good! You should try making a chocolate version sometime. ;)
I heard it’s very challenging to find pandan leaves in US. If one is lucky, can find frozen ones. Over here, there is an overabundance.
hey, making soy milk is nowhere as challenging as the type of stuff you do ;)
Wow, looking at this, I am inspired to make my own soy bean milk.
Then you can make tofu from the pulp. I always have either almond or soy milk in my fridge, but never make them by myself :)
I didn’t know pulp can convert to tofu, must research on this :)
Hahha…I am like what HoppingHammy said: the NON-cook, “ready to run away after reading the first step”…kekeke…but I really like the idea of homemade soy bean. Maybe I should really try making it…hmmm….but quite tedious and needs patience though the ingredients are rather basic. Sigh….I am complicated!
but you are a cook what! ;) it’s really easy lah… trust me… hehe
Yes, it’s really easy to do it at home. The only problem I faced is to squeeze the milk out to extract the milk. You had done it so effortlessly! ;)
maybe my blender with the add-on help a bit, I don’t find it difficult to extract the milk at all :p
I drink soy bean milk so much I am seriously thinking about buying one of those soy bean machine to make my own soy bean milk. I tried making it from scratch like you did, alas, too much work. LOL.
I did consider getting one of those machines at one point in time, but sigh, it’s a bit too big for my kitchen with limited storage space :(
I am totally intrigued! You make it seem so easy. And haha, had to laugh at how hard you’d squeezed that soy bean pulp. Awesome post :)
I actually got a soya bean maker which I bought in China and it is very simple machine and it do everything incl boiling the soya bean milk. It make make soya bean milk so easy.
wow you’re lucky to own one. It must have simplified the process by a great deal!
You made your own soy milk…Wow! How cool…! I always buy mine ;).
U make this sound so easy! After having IBS- I find that I can only take soy milk..and boy do I miss the soy milk we have in SG and malaysia!!!!
hkgers love making their own soy milk too…nice touch with the pandan! maybe i can add pandan leave to store bought soy milk hehehe (lazyyyy)
lol…. maybe the store-bought ones already have pandan included :p
As a Chinese, soya milk has always been a favourite of mine for a healthy and delicious breakfast!
Is that it? So easy! I also had the same impression that it would be difficult to make… am glad you showed us the step by step. Can I skip the pandan step? There isn’t any pandan close by….
Yes, you can skip the pandan if you can’t find it! But it’s a great addition though, it gives a great fragrance to the soy milk ;)
The blender is cool! and I like how you added pandan. Great flavours!
I heard that Korean grandmothers made a dish out of the left over soy bean paste and sold it at the market. No one seems to hear this dish any more.
My sister is the one who make a huge batch of soy bean milk and deliver to us for free, hehe…I’m so lucky.
Yes you’re so lucky! I’m jealous ;)
My mom loves to make the homemade soy bean milk for us. I’m just too comfortable because she always send a big bottle for us hehehe … I saw green soy bean milk before when I traveled to Melbourne. The flavor is pandan. Any idea how to add that green color?
lucky you! for the green colour, you can use a pair of kitchen scissors to snip the pandan to smallish pieces, then add the snipped leaves with a bit of water in a blender to get pandan juice :D
We don’t do it so much here but in China, every household has one of these blenders… I know of some health freaks who would insist on using only organic soya beans to make the milk.
I use organic soya beans to make the milk too. Mainly because it’s affordable so might as well. one packet only 4 bucks :D
I used to make soya beans myself years back… Now, i don’t even know where the machine is! Hahaha!! But one thing though, i remember vividly about this particular raw taste in the soy milk.. Is yours like that too?
ps : i had grilled saba fish for dinner again tonight! ^_^
No raw taste … did you simmer the soy milk before drinking? From what I know, need to do that before drinking.
I have to make the grilled saba soon, I kept craving for it after seeing your beautiful photos :)
Great tutorial! I can remember how much I loved having soybean milk with youtiao in China growing up. When I first tried the soymilk here that is more sweetened, flavored, and processed I was severely let down. Thankfully I can buy fresh Asian-style soymilk now but fresh is surely the best!
Does anyone know where I can buy a good soybean maker in Singapore?
Can’t seem to find it anywhere. I have one from China but it only makes enough for 4 people each time.
I think i need to get a soybean milk machine too!
Hi,
Where can i buy the coconut squeezer bag in Singapore?
Hi Sherri, you can find it in many places in Singapore – such as groceries shops especially those which sells crockery and kitchen tools, Japan Home etc…
I just bought the soybean milk machine – it works !! miracle !!!
can work with the raw bean (not yet watered) or with 8-hours soaked beans
also can do congee, vegetable soup etc .. i’m not a cook and hardly cook but i have been making my own soybean milk on a daily basis :D
wondering what to do with the pulp or leftover lol
i tried giving to my dog – but afraid it would cause too much gas lol
ideas are welcome :D
other than squeeezing by hand, any other way or method to squeze the pulp
Thanks for sharing this! I tried at home and it was a very satisfying experience.
By the way, my mom told me that it is important to BOIL the soya bean mixture because raw bean contains toxin. Make sure to stir it while boiling. So far it doesn’t curd at all.
Hey, i was wondering about the soy milk. I have made soy milk before but i didn’t really use this way. I soaked it, blended it and then boiled the pulp with water then i use a sock to extract out the soy milk. Will doing it your method make any difference? I don’t really like my soy milk to be so thin.
Hi Zane, I’ve not tried your method before but it sounds similar, just a sequence difference. For mine, I squeezed the pulp until it is really dry and devoid of any water left. I think if you are comfortable with your method, you don’t have to change it :)
Hi Wiffy,
I’ve been searching the method of doing soya bean by using blender (U-Like brand) same as yours. May I know , can I use HOT water instead of tap water to blend together with the soya bean after soaking ? And skip the last method which need to simmer it to warm. Thank you !
Hi Irene, I have not tasted whether the material of the blender can withstand hot water. I think generally, you need to simmer soy bean milk before drinking, the raw form is not really consumable.
Hey I was wondering if i blended it and there’s no pulp ? LOL
Hi Wiffy,
May I know where you buy the organic soya bean from?
I bought mine from organic section at NTUC. You can find it at other supermarkets and health shops, I think.
I think if we just boil the soy milk without the rock sugar, it will keep better and longer in the fridge. Just add sugar syrup when you want to drink . That is how my mum used to make it. She sometimes also add peanut to the blend, I guess thats another variation to the soy milk
Hi if use the quantity from ur recipe I can only get 1 cup of soya bean? Thanks =)
Hi, 1 cup is about 250ml, you get slightly more than 1 cup. The quantity stated is a ratio, please feel free to double, triple it etc according to your needs :)
Hi Wiffy
I too love home made soy milk. Could you tell me where to get organic soy beans in Singapore? Don’t think the ones from Canada found at the supermart are organic.
Have you tried making tau huay? Do share if you have a go at it. Thanks.
hi lena, I buy it at the organic/health food sections of our local supermarkets. I’m pretty sure you can find them at health food stores in Canada. I have not tried making tau huay before, but I’ll be sure to post the recipe if I have a go at it :)
Hi Wiffy,
Love your blog! Thanks for sharing!
May I know do you peel off the skin of the soya beans ?
Hi Lee Ping, no I don’t :)
Hey, was just thinking probably you can add gelatin into your soy milk to make the now very popular soy pudding :)
I’ve not tried before, but i’ve seen recipe that include ‘instant jelly powder’ and creamer.
sounds good, thanks for your suggestion :)
How do you prevent a skin forming on the milk when it’s cooling?
Hi Bob, just a gentle heat and stir regularly to prevent curdling.
Hi Wiffy
Thanks for the tip.
I also tried blending the soaked beans with the water, then boiling the whole mixture for twenty minutes and allowing to cool slightly before straining. It worked very well!
Hi,
I would love to make soybean milk. Can you tell me where you got your blender with the attachment? Can it also be used as a juicer? Thanks!
Hi, I got mine at basement of Isetan Scotts, SG. Don’t think it can be used as a juicer.
I read through the comments, no one mentioned anything about the shell (the outer skin of the beans). After soaking the beans, do I have to separate the shell from the beans before blending?
Thank you.
Hi, there is no need to separate the skin (shell) from the beans before blending.
Hi. Well, I suggest you cook the soya milk until it boils, where the bubbles actually rise to the top of the pot. As for mine, I can keep it as long as 5 days. And if you use black soya beans (with some peanuts), it tastes even better. Happy trying!
hi… i’ve read ur soymilk recipe, i want to ask u about the Ratio of beans to water
-> 4 tbsp soy (soya) beans (preferably organic): 350ml water
what’s the meaning of tbsp? how to measure it?
thanks…
Hi,
u mention 4tbsp of soya bean : 350ml water…
the 4tbsp refers to before soaking or after soaking? coz after soaking 4tbsp will not b the same as before soaking.
Hi, it’s before soaking, thanks
Hi Wiffy,
Thanks for the wonderful recipe. I luv soya milk and can’t wait to make it myself :)
Btw, may I know where did you buy the coconut squeezer from?
Hi Nelly, I bought them at a local (SG) provision shop that sells traditional crockery, plates etc. I think Daiso might sell it too though I’m not 100% sure about that.
good. work!but what preservatives can I use and how can I measure its quantity?
Sorry I have never added preservatives for home-made soy milk. I recommend that you omit preservatives since home-made should ideally be more natural :)
Knowledge is power. The steps for preparing soymilk is here estremely simplified. I now enjoy it as never before. Thanks a million.