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Homemade Soy Milk

This recipe for Homemade Soy Milk is creamy and lightly sweetened, with no additives or preservatives. Enjoy it warm or cold, as part of a breakfast or just on its own.
Course Drinks
Cuisine Asian, Chinese
Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 12 hours
Total Time 12 hours 25 minutes
Servings 6
Calories 61kcal
Author Michelle


  • 100 g soy beans rinsed and soaked overnight
  • 1 L water
  • 50 g rock sugar or sweetener of your choice


  • Place the soy beans in a colander and rinse under running water.
  • Transfer the beans to a large bowl and cover with enough water. Soak overnight.

Using Instant Ace Nova blender:

  • In the morning, place the soaked soy beans into a high-powered blender (I used the Instant Ace Nova blender).
  • Cover with 1L of water.
  • Press the SOY MILK function button and let it heat/blend.
  • With about 2 minutes remaining, pause the blender and add in the rock sugar/sweetener and/or flavouring. Resume blending.
  • Carefully transfer the hot soy milk into heat-safe glass jars.
  • Skim off the foam and let cool before storing in the fridge.

Stovetop method:

  • Blend the soybeans and water until smooth.
  • Strain the mixture through a cheesecloth/nut milk bag into a large pot.
  • Bring the soy milk to a boil, and simmer for about 20 minutes.
  • Near the end of the cooking time, add in the rock sugar. Stir until dissolved.
  • Skim off the foam.
  • Transfer to heat-safe glass jars and let cool before storing in the fridge.


Calories: 61kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg