After trying many recipes and methods, I’ve created an optimised, simple way to make hassle-free, homemade soya milk. The two secret ingredients are not in any other recipe! I had to read read research journal papers on soya milk production to find them – these ingredients stop the milk curdling in hot tea and coffee whilst boosting your nutrition too.
The written recipe and method are below.
Easy Homemade Soya Milk Recipe
Ingredients (makes 1 litre)
- Dried Soya Beans – 80g
- Water – 750ml + 250ml + 200ml
- Sweetener (Sugar – 40g, or Agave Syrup – 30g, or Stevia to taste)
- Thickener (Xanthan Gum – 1/4 tsp – optional)
- Buffer (Calcium Carbonate – 1 tsp – see below)
- Stabliser (Di-Potassium Phosphate – 1 tsp – see below)
Soak & Blend the Soya Beans
- Soak the soya beans for 24 hours (use filtered water)
- Drain and rinse the soya beans
- Thoroughly blend the soya beans with 750ml of filtered water (30s on speed 3/9, 1 min on speed 8/9)
Strain the Soya Milk
- Pour the soya milk into a colander lined with doubled cheese cloth, into a tall pan
- Wait 10 minutes (or stir with a wooden spoon to speed up the straining)
- Gather the top of the cheese cloth and twist the top closed
- Gently squeeze the “milk bag” to strain the fluid out
- Twist the top some more, and squeeze some more
- Continue until only a few drops still come out
Heat the Soya Milk
(to breakdown toxic compounds in raw beans)
- Add 200ml of water to your soya milk in the tall pan (optional – leave out for a heavier milk). It will evaporate by the end
- Heat the soya milk on high heat until it boils and foams up to the brim of your tall pan
- Immediately remove from the heat and stir back down (to diffuse all the foam)
- Simmer on med-high heat for 20 mins (heat 7/9) – it won’t foam again now
- Remove from heat and let it cool for a few hours (a skin will form on top)
Sweeten the Soya Milk
- Add the sugar / agave syrup / stevia to 250ml filtered water
- Add the xanthan gum (if using)
- Blend thoroughly on medium speed for 1 min
- Pour in the cooled soya milk through a sieve into your blender (discard the skin)
- Blend again
Bottle the Soya Milk
- Put a funnel into your clean 1 litre bottle
- Pour in the milk (transfer to a jug first if it’s easier)
- Put the bottle in your fridge
How Long Does Homemade Soya Milk Last
My homemade soya milk lasts for exactly 72 hours after heating and bottling. I keep it in a flip top bottle in my fridge set at 4 °C. So I only make enough for 3 days. It might last a little longer if your fridge is colder.
How to Stop Homemade Soya Milk Foaming When Heating It
The best way to stop homemade soya milk from foaming is to let it foam! If you let it foam properly once at the start, and then “pat” it back down, it won’t foam again after that. You need a nice tall pan for this to work, don’t use a standard saucepan. The foaming happens extremely quickly, so don’t leave the pan at this point (I learned all this the hard way and cleaned up a few messes because I turned my back to make a cup of tea)! I use a steel pressure cooker without the lid, and it’s easy to clean with “wire wool” (it’s not a non-stick pan).
What To Do With Homemade Soya Milk Pulp (Okara)
You can use okara in recipes such as coconut or ginger cookies, or plant-based burgers. There are several recipes online. Or you can put the okara in your compost bin to feed your soil and homegrown vegetables (which is what I do).
How to Stop Homemade Soya Milk Curdling in Tea & Coffee
Tea and coffee are acidic substances (it’s the reason why tea prevents unwanted molds forming in homemade kombucha). That acidity can curdle homemade soya milk. To avoid that you need a buffer. The one that works for me is food grade Calcium Carbonate. I found this works perfectly for tea. However, if you drink coffee brewed from beans you’ll need a stabiliser as well. I found Di-Potassium Phosphate to be very effective for this. Use the following ratios:
- 1 litre of Homemade Soya Milk : 1 tsp of Calcium Carbonate
- 1 litre of Homemade Soya Milk : 1 tsp of Di-Potassium Phosphate
Mix and shake your bottled milk before each use, as the calcium carbonate and di-potassium phosphate tend to settle on the bottom.
Where to Buy Food Grade Calcium Carbonate & Di-Potassium Phosphate
I use the Now Foods Pure Powder brand of food grade calcium carbonate and the Crystal brand of potassium diphosphate, and buy them from DolphinFitness.co.uk. They sometimes have sales on these items (50% at the time of writing)!
Where to Buy Dried Soya Beans
I buy my dried soya beans in bulk from BuyWholeFoodsOnline.com, making homemade soya milk economical as well as reducing waste with less plastic packaging and no more Tetra Pak cartons going to landfill (as they cannot be added to the Birmingham recycling bins)!
How to Dehull Soya Beans – The Easiest Way
I don’t dehull soya beans anymore as the taste is actually better and the final milk creamier. The easiest way to dehull soya beans is to use a strong masher (it takes about 10 minutes for 160g of dried soya beans):
Dehull the Beans
- Put your soaked and strained beans into a large bowl (e.g. washing up bowl).
- Pile them up at one end and spread some of them towards you.
- Press and split the beans a section as a time with your masher, to release them from the outer skin.
- Work your way through all the beans.
- Finally, rub all the beans between your hands for a few minutes to help release all of the beans from their outer skin.
Separate the Skins
- Fill the bowl with warm/hot water and swirl the beans in a circle.
- Wait just a few seconds for the beans to sink while the skins still float.
- Pour and skim the top of the water with floating skins into a colander / strainer.
- Repeat 4-5 times until all the skins are poured off and only the beans remain.
- Throw the skins into your compost bin.
If you’re unsure of whether you’re getting all the right nutrients in the right amounts, for your health, your life-demands and your health goals, book your dedicated 1-2-1 consultation with me today. I’ll create a complete, personal plan for you and give you nutrition coaching, showing you specific foods, specific quantities and specific supplements to get you the great health you deserve – Sangeeta Squires, Registered Nutritional Therapist, Plant-Based Therapeutics Specialist:
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