Dairy Free Alternative Milk Recipe: Organic Soya Milk

Recipe: Organic Soya Milk Drink *My Fave Milk Alternative*

Hello peeps!

Here is my recipe for how to make organic soya milk; using just 2 ingredients, with optional sweetener and salt. I typically use this soya milk in my porridge, hot drinks and as a milk alternative in other recipes. I find the making of this soya a relaxing and therapeutic process, so I’m sure you will too!

This recipe works out as 10p per 250ml (40p per 1L), which is a lot less than buying shop-bought organic soya milk (usually a £1 or more for 1L). Once you have hacked this simple recipe, you can say babye to store bought soya milk and say hello to the delicious savings you can make!

I am often trying out new recipes and fine tuning them to ensure they are as helpful and easy-to-follow as possible. My intention is to save you time and encourage you to do more home cooking, by using recipes you can trust (tried, tested and tweeked by yours truly). Stay tuned for more recipes.

*This post contains Affiliate Links. If you click on these links and buy the product I will earn a small commission for recommending the product. Please note using these links doesn’t cost you anything, but it does help me out. Thank you in advance to those of you that do make a purchase via my links.


Key Facts:

  • Yield: 3 servings (just over 750ml of soya milk)
  • Prep Time: 10 mins (plus 12 hours soaking overnight)
  • Cooking Time: 40 mins
  • Total Time: (12 hours) 50 mins
  • Difficulty: Easy

Ingredients (Cost 10p Per Serving):

  • 100g Organic Yellow Soya Beans – approx. 30p (£2.39 for 1Kg from Leicester Wholefoods – try your local wholefood store if you’re not local to Leicester)
  • 750ml Water (for soaking, to be discarded) – filtered water is best
  • 750ml Water (for blending) – filtered water is best
  • 250ml Water (for straining) – filtered water is best

Equipment:

  • Container.
  • Colander.
  • Measuring jug.
  • Blender – I use this one* by NutriBullet {£49.99}.
  • Metal strainer.
  • Cotton muslin cloth – I use this one* by Kilner {£2.37}.
  • Wooden spoon – I use this one from Wilkos {40p each}.
  • Heavy bottom pan (to protect against burning).
  • Airtight container for storing the soya milk (tall glass bottle/jar perhaps) – I use this one* by Kilner {£5.99}.

Prices correct at the time of publication.

Method:

  1. Pour the 100g soya beans into a colander and rinse them under cold water.
  2. Soak the soya beans in at around 750ml water in a bowl/container for a minimum of 10 hours (overnight is easier).

    Soaking rehydrates the soya beans, making them easier to blend.

  3. After 10 hours, the soya beans should have doubled in size, feel soft and cut straight in half when rubbed and squeezed. If this is not the case, check every hour until they are.
  4. Discard the water used to soak the soya beans. Discard any beans that are discoloured or that haven’t doubled in size (if any).
  5. (Optional, skip if in a rush) Completely submerge the soya beans in a bowl of fresh hot water (hot enough for your hands to handle). Use your fingers to roll the soya beans between your fingers to loosen their outer skins (I like to do this for each soya bean individually, but this does take much longer). The loosened skins should float to the surface of the water, where you can easily scoop them out (either with your hand or a spoon).

    This is to give a better texture, but don’t worry too much if you haven’t removed them all.

  6. Rinse the soya beans once more in a colander. Add the soya beans and 750ml water to a blender. Blend until smooth. 30 seconds should suffice (using a NutriBullet).

    If your blender isn’t big enough to hold all of the water, blend half of the soybeans and half of the water at a time. After you have finished blending the first batch, do a second batch. 

  7. Strain the blended mixture with a muslin cotton cloth (doubled up) over a strainer and clean heavy-bottom saucepan. You can gather all the corners, twist the top and continue squeezing out more milk (happy days). Add 250ml more water in the middle of the cloth to extract more of the soya milk.

    You can use the thick residue that you are left with (called okara/soya pulp) to make burgers, meat substitute, egg substitute, in stir fries, in salads, as a flour to make cookies/cakes, and even use it as a face exfoliator. On its own okara is bland in taste, but it is great to add texture and fibre to your food. You can google ‘how to use okara’ for more ideas or dispose of it responsibly in a compost bin if you have one.

  8. Bring to a boil for 1-2 minutes, then turn down the heat and simmer for 30 – 40 minutes (conduct a taste test to see if it is more sweet than bitter). Stir continuously to prevent sticking/curdling (do not leave unattended). Use a spoon to remove any foam formed on the surface of the mixture. Taste the soya milk for sweetness. Add more water if you think the taste is too strong for your liking. Take off the heat when you are satisfied you have the taste you desire.

    Cooking neutralises toxins in soya beans, removes bitterness and the unpleasant taste that uncooked soya beans are associated with; mellowing out the ‘beany’ flavour of the soya milk. Adding extra water allows for a greater yield, but careful not to add too much water as this will dilute the soya milk taste.

  9. Take the pot off the heat. Strain the soya milk (to remove any remaining ‘bits’) using a metal strainer and muslin (clean it properly before using for the second time) directly above the (airtight) tall glass bottle or jar (being used to store the soya milk).
  10. Allow the soya milk to cool (or drink some whilst warm). When at room temperature, put the soya milk in the fridge (with the lid tightly on). Keep for up to 3 days.

    Use your nose and common sense to decide whether still safe to consume. Bare in mind there are no preservatives in this homemade recipe; so your soya milk may not last as long as some shop-bought soya milks. 

  11. Enjoy!

Hopefully I have managed to show you it doesn’t have to cost you an arm and a leg to eat and drink delicious organic food everyday and not just as a one-off.

Have you ever made your own soya milk or dairy free milk? I would love to know how you got on or if you tried my recipe. I look forward to reading your comments. 

Written by Robyn Elms

My aim is to help the world in any way I can. Awareness is the first step to positive change. That’s what I am trying to achieve with my blogs.

Stay Beautiful, Be Positive Peeps!

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