Soy Milk Powder? Plant-Based Dairy Replacement. WTF Ep. 170
Video taken from the channel: Kitchen Alchemy from Modernist Pantry
How To Make Soy Milk [ new & improved tutorial! ] | Mary’s Test Kitchen
![How To Make Soy Milk [ new & improved tutorial! ] | Mary's Test Kitchen](https://i.ytimg.com/vi/3YffvW5N3E8/hqdefault.jpg "How To Make Soy Milk [ new & improved tutorial! ] | Mary's Test Kitchen")
Video taken from the channel: Mary’s Test Kitchen
How To Make Soy Milk Easily At Home (with just 2 ingredients!)
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Ultimate Zero Waste Soy Milk Recipe + Tutorial
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Here’s a rundown of popular brands of soy milk, along with their gluten-free status: Earth Balance soy milk. Earth Balance makes four different refrigerated soy milk varieties—original, unsweetened, vanilla and chocolate.Many brands of soy milk are gluten free as well as lactose free. They are also suitable for vegans.
In my own research I came across the following brands that say they are gluten free Pacific Natural Foods Enriched Soy Milk. Silk Soy Plain Soymilk.I receive so many requests for the best (and cleanest) gluten-free, dairy-free, soy-free packaged foods lining the shelves of your food stores, so I decided to create a list for you of the brands I use and love.
I linked to the products so that you can purchase the products online, as well. No need to.Earth Balance– has a gluten/dairy/soy free spread that we just love.
We use it to bake and as a spread and it works quite well. It has zero grams of trans fats and is a great source of ALA Omega-3s. We hope they will make it into sticks very soon, so it will be easier to bake with.
Gluten-free grains include rice, corn, quinoa and buckwheat. I have noticed “soy free” foods lately and I want to know if soy products are unhealthy? Soy is one of the top food allergies, especially among babies and children. Symptoms of soy allergy are typically mild, although anaphylaxis is possible.Soy-rich foods and products like edamame, tofu, soy milk, and tempeh emerged as a total win for vegetarians, vegans, and low-cholesterol eaters alike.
But over the years, questions have emerged as to whether or not soy is good for our bodies, prompting many consumers to avoid soy-based products.Want to know what candy is gluten-free for the next big holiday? Craving some sugar? Check out our candy lists to stay safe when you indulge!So Delicous offers a variety of dairy free food and beverages that are all certified vegan and Non-GMO Project verified.
Learn more about our products made with almondmilk, cashewmilk, coconutmilk, oatmilk, and soymilk.There are plenty of healthy and delicious foods to choose from on a gluten-free diet. Here is a list of 54 gluten-free foods, as well as some foods to avoid on a gluten-free diet.Look for their gluten-free line of products; they are made in a separate area of the plant on dedicated equipment.
Ian’s Natural Foods Wheat-free, gluten-free, milk-free, casein-free, egg-free, nut-free and soy-free frozen meals and snacks. King Arthur Flour Wheat-free, gluten-free flour made in a dedicated allergen-free facility.Soy milk is a particularly problematic GFCF product because it is often drunk every day and even several times per day. In addition to the risks of the soy itself, such products carry a supplemental load of vitamins and minerals, including cheap, hard-to-absorb forms of calcium, the inferior vegetarian vitamin D2 (instead of D3) and beta.At Silk®, we know how to make plant-based taste delicious—we’ve done it for over 25 years.
Count on us for the mmm-factor with almondmilk, yogurt alternatives, creamers and more.Many gluten free food manufacturers use soy flour and other soy byproducts to produce foods for the gluten free market. If a patient is diagnosed with celiac disease and not told about the possibility of soy as a cause, they could be using these products and perpetuating their illness.Amazon.com: ALOHA Organic Vanilla Plant-Based Keto Friendly Protein Powder with MCT Oil, 18.5 oz, Makes 15 Shakes, Vegan, Gluten Free, Non-GMO, Stevia Free & Erythritol Free, Soy Free, Dairy Free & Only 3g Sugar: Health & Personal Care.However, if you follow a gluten-free diet, you should read labels carefully to find products that are certified gluten-free.
Oatly is one oat milk brand whose U.S. products are certified gluten-free.
List of related literature:
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| from The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation |
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| from History of Soy Sauce (160 CE To 2012) |
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| from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain |
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| from Smart Shopping Montreal |
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| from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life |
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| from Ultrametabolism: The Simple Plan for Automatic Weight Loss |
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| from Practical Applications In Sports Nutrition BOOK ALONE |
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| from Nutrition and Diet Therapy Reference Dictionary |
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| from Today’s Medical Assistant: Clinical & Administrative Procedures |
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| from Children in Intensive Care E-Book: A Survival Guide |
123 comments
Hey, what if we soak and boil? Also how long will this last?
I just tried it today. I don’t know why but it has formed curds.
Mary, I have had an idea whilst watching this. What would happen if you put a tied up bag in a salad spinner to extract the milk? Would that work?
thanx been wanting to do all this for quite some time just met someone who reeeeeaaallly inspired me thanx Mary and thanx Amy!!!
Yay! Another gluten free recipe! What kind of noodles did you use? They look like a rice noodle. Also can you use other plant based milks beside soy?
seriously? lol…boiled water, not distilled or filtered, in a plastic kettle, i think that’s gona be more toxic than the polyester filter bag lol
I love your recipe! I always make the soy milk ramen by Just One Cookbook (hers has a little chili paste), but I really wanted something new and here it is! Thank you for this simple and flavorful recipe:)
I try your receipt, it turn out very well.
My kids love it.
Can you show me how to do tau fu far
What are the advantages of making your own soy milk as opposed to buying it?
Love this version of ramen. Simple and wholesome. �� �� yummy
Great lesson showing so clearly how to do it and with such helpful video segments. Can larger batches be made and frozen or will it harm the milky texture and change the flavor? Thanks for making all the effort to share this.
Hlo mam very good way for make soya milk.amazing video.Can you tell me how many days we can store this milk after making it and how much temperature to store it.pls reply me.
… what’s the reason you don’t add water to the water that the nuts soak in instead of throwing that water out?
You don’t rinse them so is that just wasting water?
I would suggest soaking and then boiling for at least 15 minutes, the soaking removes phytates and other anti nutrients… Soy even when organic is notorious for causing many gut issues due to these ant nutrients… Just because it’s quicker to make instantly doesn’t mean it should be done.
Yes i want to see you again n again…
Kindly make more vegan recipes… Thank you
Trying to make homemade soy milk and tofu for the first time! Wish me luck!
Just one more comment. You may want to change the title for it isn’t zero waste. The skins go into the compost and the soybean solids can be used for cookies and other cooking recipes but it seems you just compost it. TIP: if a film forms on the top while cooking your soy milk, you can skim it and use it as an egg substitute.
Is there a substitution you can suggest for the citric acid in the mac n cheese recipe?
I absolutely hate the process of removing the hull/skin of the soybeans.
Good content, but i’m vegan for the animals, the environment and my hatred of plants. Fuck my arteries.
4:53 known as “okara” https://www.chopstickchronicles.com/unohana-sauteed-okara-vegetables/
Nice job, but it was kind of gross seeing you without gloves and trying to put that bag on your head. I will try it though.
Hello!! How are you?? one question please… I just dont understand how its said one cup soy milk is about 8 grams protein… recipes call for 85grams of soybeans and after soaking and unpeeling, to blend with 8 CUPS OF WATER?! Look:
85 grams soy: about 37 grams protein
37/8 cups= 4,6 grams protein per cup. And this would be WITHOUT straining!!
Or is it because when you strain, what’s left in the milk is basically pure protein? and what’s left as pulp is… what? Fiber and whatever else it has? It’s just… how are we always seeing a cup is 80-90 calories?
85 grams soy= 368 calories
368/8 = 46 calories per cup
Haha sorry!! It’s just I cant understand the logic of soy milk nutrition information ��
4:52 that is called Okara in Japanese, you can use that to make couscous or deep fried croquettes
I forget the soybeans for months in the fridge ،is it bad to use it?��
Great tutorial. Curious why you advise against freezing in a glass jar? I freeze things in glass all the time. The trick is just to leave a bit of headspace to allow for expansion.
Does this work; just getting some sweet cooked bean and put some normal milk and crush it and drink it:|
I have a question, if I’m planning on making this milk into tofu should I heat it for the minimum amount of time for the highest amount of protein? Or it doesn’t matter
He made this pose on the thumbnail on purpose. I bet it!
The guy is a genius!
I cook my almond milk, it tastes nicer and lasts longer without upset stomach.
Tofu is made of baby soy beans that were separated from their mother soy beans change my mind
You wear a plastic banded watch and a plastic blender and plastic water heating pot. Furthermore you’re using the wrong stuff altogether to “ fortify” your milk. Do some research on those products and you’ll soon learn.
I dont know about milk bags but making this with cheesecloth is an exercise in futility. It’s the second time I’ve done this recipe (the last time was last year and was such a catastrophe that I had to wait a whole year to try it again) and now it’s the same all over again. The blended soy paste simply does not sieve through the cheesecloth (no matter if I put only one layer or several), and pressing eventually just explodes the whole bag. It takes me about an hour to process the 4-5 cups of beans I’ve soaked to ultimately end up with like 2 cups of juice max
Maybe this works better with a milk bag but with cheesecloth this is just unusable
What if you don’t drain and just drink after blend and boiling?
Do you think the flavor is noticeably better than the usual soaking method? Curious to try if it really is, I wasn’t fond of the flavor with the long soak, wasn’t really worth the trouble, but would still love to save the bucks and make it fresh without all the additives. Your channel is awesome Mary, I have always been a flavor “whore” and especially love learning about new ingredients and cuisines. I have always gone to Asian, Indian, and other ethnic groceries and experimented with new ingredients, but you make is so easy! Subbed!
Not kidding, but this one of the best vegan channels with recipes!:)
This is awesome because store bought nut milks have TONS of sodium! Buyers beware….. Right?
can you cook the beans first and then pulverize them? I’m not sure what the difference would be. I’m actually looking for a tofu press since I came to realize how easy tofu is to make, but would the byproduct of the pressed, cooked and blended beans be the same as soy milk? Just curious before I do something stupid.
I just found this video and I really enjoyed it. Today was my first attempt at soy milk and I’d like to make a couple of comments for those trying this for the first time.
1) Buy a milk bag. I tried cheesecloth and I never could get the right number of layers. I found I either didn’t have any straining at all, or I had so much the cheesecloth layers hit “critical pressure” before exploding out of a ton of holes making a huge mess. I never was able to get my Okara to come out as dry and crumbly as yours. it was wet using cheesecloth so I am going to buy a milk bag.
2) When you see it starting to steam, thats when you turn the heat down. If you try to wait for it to boil before you turn it down you will get a super mega foaming surprise of doom making an entire mess of your counter.:( I strongly recommend using a pot that holds at LEAST 4 times the volume of what you are going to put in and WATCH IT CAREFULLY. That first foam up you have very little wiggle room to go from controlled foam to mess.
3) My milk turned out “thicker” than what I see in the video. This of course could have been not using enough water for the beans I was using or my straining method let too much Okara through into my milk. Its really no harm done, just add water.:)
4) TASTE, TASTE TASTE! I started tasting about 15 minutes in on the reduced heat and its fun to taste the way the milk changes. When it cooks the smell reminds me a lot of cream of wheat cooking and I found my sweet spot for it around 40 minutes in. IT IS DELICIOUS!!!! I tried the maple syrup idea and OMG its like having a maple hot chocolate! The thick, creamy goodness with the maple syrup gave me an idea for all of you over 19: A splash of white rum in it would be a great sunday afternoon drink as we wait for temperatures to warm up.
I think this soy milk is something I’m going to add to my arsenal. The version I made was thick and filling and would be a great base for a breakfast drink as I seem pressed for time in the morning. And for what its worth, this is coming from someone who isn’t a vegetarian or vegan, just someone who eats what tastes good. This tastes good!
Also, I used a portion of the milk to make tofu straight away. I’ll comment on that in your tofu video.
My husband can only drink soy. I can’t wait to make this today or tomorrow. But why can’t I just use a fine messy sieve? Instead of bag or cheese cloth?
What do you mean by zero waste? Wasted my time watching this zero waste soy milk recipe
I was thinking of making a cheesecake out of okara but I’m not sure about the exact recipe. Could you help me, Please?
Wow, it’s true. When we make our own soy milk we get some skin in the game. I used Mexican jumping beans by mistake and ended up with a shake.
How does homemade soymilk compare to store bought, in regards to flavor and texture? Is homemade creamier? I hear you say the homemade soymilk is beany, does that mean it substantially has a more pungent bean flavor compared to store bought?
Sanitary point; at 3:57, do NOT put the filter bag on your head before use. A proper hair net is best.
1/2 cup to 2 cups is not 1 part almonds to 2 cups water; that would require 1 cup almonds rather than 1/2 cup. More like 1 part almonds to 4 parts water, a ‘part’ being set by the 1/2 cup of almonds. I’m trying to turn the video instructions into text and finding it pretty tricky to express procedure clearly myself. Appreciate the video.
Use raw almond butter and you can make almond milk in a flash… Try it..No nut bag to use…
In this new video you didn’t remove the back of the beans after boiling before you blended why?
I thought you HAD TO soak soy beans over night to make it safe, does this mean that is not true? Or is the bringing it to a boil taking the place of that soak. I once made my family sick on soy milk by not soaking and i’m trying to be careful to figure it out this time
Unfortunately, the only plant milks I can stand are oat and soy. Almond milk is despicable. Of course soy had to be the hardest to make.
Can i skip the soaking for 1-2 days step? I have no patient to wait ��
why you throw away the pulp/fiber? are you eating too much fiber? that will be 100gr
Cereal and water is better then cereal and milk. Not lie. Try it. You know you want to. Get some cold water and pour it in a bowl w/cereal. You’ll not regret it!
Why are you cooking the milk? I’m a raw vegan and never heard of cooking the milk prior to drinking. Thanks
You can only put “teblets” in your milk. The one that are film-coated/ other types of pills won’t get absorbed so well
I think you have to cook the soybeans after soaking… they’re raw before cooking, like any other bean. either way, good message �� I approve
1 cup of water is 250 mL so 3 would be.75L not 1.5L unless you were counting the water you used in the beginning as well
For those who don’t do pills �� You can supplement with powdered organic supplements.
So you don’t need to bleach it with chemicals to hide the blood and somatic cells? Cool!
Hi Margaret, I enjoyed the video and thank you for posting. I do have one question, how long does the soy milk last before and after adding the vitamin supplements? Thank you in advance for answering the question. Like your new hair color, btw.
Need to be using Laura Soybeans, those are the kind of soybeans that make good tasting soymilk, not beany. Laura Soybeans.
I’m lucky to have coconut milk here for cheap. I’ve ditched cow’s milk for 3 months now.
I would love to see you make a vegan gypsy tart, I absolutely love these tarts and it makes me sad that i can no longer eat them because of the condensed milk ingredient:(
Great Video ❣️I’m always buying different nut mills & some
Have caused well it may be almond
Milk…
Inflammation… Def Going to vlog about tying YourRecipes. Love&Light Sheri Morgan
Is this actually cost-effective? Like how much milk can you get out of 1kg of soy beans?
Oh shit. Living healthy means not working/having a career at all. You will be working on preparing your healthy foods round the clock
what about adding some vitamin A thats its nature’s preservative? It will help to store the milk for more time and it will give some vitamin A to the milk.
Hey Mary, is dehulling the soy bean actually unnecessary and in what way will it affect the final product and the okara if you dont dehull?
Ok but when do we have to rape, abuse, torture and then slit the almonds throats? This is not authentic and my cultural heritage tells me I mustn’t drink this.
Hi there! I love your presentations! Sir, I am wondering if you have made this milk/ tofu with Oat Milk? And if so do you have a presentation for using oats instead? Or does that even work into a tofu lol ��
Thanks!
Beneita��
This seems too quick and simple!
Is 2 minutes of boiling it from dry enough? What about the peels? You didnt peel it!
Hi Guilt Free TV, Thanks for this Organic Homemade Soy Milk recipe!
Thanks for posting this, additionally the remaining pulp (called “okara”) can be used in a variety of recipes. I use it in tortillas (equal parts okara and whole grain flour) and vegan crab cakes.
I would suggest a soy milk maker. Much faster process. Basically measure dry or soaked beans and add water. That’s it. Cost me 240 dollars for a good machine and within 7 months I was able to make up for the cost of the machine by NOT buying soy milk. A bag of beans cost me 7 dollars and has lasted over a year. It cost me less than a dollar to make two gallons.
Is the pot you coked the milk in from an Instant Pot? If so, are there any steps that can happen in the Instant Pot? Have you tries making yogurt from the milk, again can be done in Instant Pot.
Great, interesting video! May I ask you whether you ever tried to make soy yogurt from that soy milk? In particular, I’d like to know which the optimal water to dry beans ratio…thanks!!!
Thank you for this recipe! It’s needed as I am running out of shelf stable plant milk and most stores are not stocked in Orange County CA. Where do you buy your soybeans? The quality of the ones in the video looks amazing:)
Yeah so I remember reading that, by not soaking overnight you can prevent the fermentation and it wouldn’t be that bitter.
If you buy it in the store, do you need to buy the organic soymilk?
I got a similar 2 pound bag of organic soybeans for 2 bucks at an Asian supermarket. It was an amazing find.
My soy milk tastes kinda like Chinese food. Does anybody else find this to be the case?
Thanks love, finally found a soy bean recipe with more than 2 ingredients subbed…lol
Sorry? But which part of it is zero waste? She just add some extra ingredients.. but as i can see, it was just a regular preparation of soymilk?:(
Update! Don’t worry about the skins! It doesn’t make much difference to the soy milk. It does keep more fiber in your leftover okara though.
I noticed you also skipped the step to remove the skin. I was wondering earlier, what’s the point of removing the skin since the milk will be drained anyway?
To me the soy milk tastes and smells much better if I cook the beans first and then blend it.
Love your work, Mary, thanks! Could you do a few okara recipes? And, yes please for the beancurd tutorial! Thanks again for sharing all you have tested and perfected!
Thank you Thank you Thank you!!! after making soy milk a few times which tasted horrible, I saw this video and this time it was so much better,it actually tastes good! I soaked them overnight and then boiled for 10-15 minutes.could you make a video on soy yogurt?that uses probiotics
I feel hurt about your comments against plastic I’m a polymer chemist
I just got a Soybella soy milk maker. Do you think I can add the xantham gum to that before I turn it on?
Thank you for the recipe. Please include a tutorial on Yuba. Cheers from Be’er Sheva, Israel.
Zero waste soy milk? I thought you were going to do something with the puréed beans ��
My recipe is 1/3 dry soy beans to 4 cups water and is very creamy. I am surprised you used 2 cups! So expensive
Thank you ma for this great video. Since I got so sick that the doctor told me to be making and taking soya milk, I kept searching YouTube to see how I can make it myself. Although I have been making, I really find your video so informative… I also want to know which natural sweetener will be good in this homemade soya milk. I have been using sugar which is not good for me at all. I need you to tell me any good natural sweetener that I can use to enjoy this drink with no health risk. Thanks.
For some reason this method of making soup milk is working more consistent for me. Made several batches already.
Wtf?! Cheap crappy bleached table salt?! Cheap toxic refined sugar (more addictive than heroin or crack cocaine)?! Stomach irritating Xanthan gum?! Ground up synthetic vitamins?! Wot are you DOING lady??! I have to laugh otherwise I’ll just scream! ������������������
Shouldn’t the soy milk actually boil to break up the toxins?
Really enjoyed that ����. Have never thought about Fortifying the Milks tho. Its so easy. Just awesome. Thank You. And A New Subbie ������
Thank you so much! So easy! And you’re such a character your videos are fun to watch
Unless I have missed something, there is most definitely waste here: what happens with the parts that do not end up in the milk? Do they get meditated out of existence or something? What happens with the plastic containers of the supplements (which are totally useless for people who are eating a human-appropriate diet)?
We got a Vita Mix. two minutes on high pulverizes the beans, skin and everything. However, I have been cooking them til the beans were soft. If I just soak the beans then make the milk, I get okara. If I cook til the beans are soft, the milk goes right through the flour sack towel (much finer weave than a nut milk bag.) with no okara. I have a home-made strainer (nylon scoop with holes drilled in it.) I watch how long it takes to drain. and add more water to the batch till it looks right. Even so the milk still gets a bit thicker before I have to make another batch. The bean pulp soaks up moisture. I just add a bit more water. Still tastes good, especially in the morning with a dash of clove, cinnamon and honey.
I have read some studies that say that all additives (sugar and other) should be added after cooking because they interact with some soy ingredients creating an unhealthy compound…
I soak soy for 24 hours and more, with little apple vinegar. I rinse, I peel off the shells, then I cook in water for 15 minutes. Drain, flush, put in a blender, for 1 cup of soybeans I put 5 cups of water, and add 2 dates, little vanilla, and blend for 1 minute. And squeeze through the gauze. And often, through a strainer. I put into a jug and hold in the fridge, for up to 5 days.
Using plastic kettle to boil water and pouring the hot boiling water into the plastic blender and then complain about the plasticky strainer?
I thought this was a video about making soymilk but I guess it’s just a VERY LONG COMMERCIAL about these nutbags.
you actually touched that nut bag to you hair? Gross, dust mites in you milk
Thank you! I tried this recipe sort of. I added half the sugar and no vanilla it is still too sweet for me. I also did not add vitamins to mine. Otherwise easy and a great product.
I use the okara in a freaky good invented recipe. Added about a half a cup of ground up dry mushrooms, some spices, some vegan chicken flavoured soup base and about 3/4 of a cup of gluten flour, stir this all up and then add a little water so it sticks together. Shape into patties. Fry in sunflower oil on medium heat until they are darker golden. I then brush on some ketchup. Crunchy, chewy, textural, meaty, filling and basically almost costless if you are making your own milk.
Oops! Your Hemp Nut Bag is no longer available? Would the Cotton Substitution be similar and easy draining as well? Or could we use a better Thickener than Xanthan Gum? Maybe Lecithin Powder? Thank you!
I really appreciated this tutorial! And since I don’t have a nut milk bag, I now know which ones to look for and which ones to avoid.
Hello, yes a very good idea to make your own soy milk – I certainly do.
Fortifying is an interesting idea, but it should be noted that vitamin B 12 is destroyed by heat and so adding after the soy milk is cold would be more beneficial.
I cook my beans after 24 hours of soaking and then make the milk as I find it has a less ‘beanie’ flavor, just something to try.
Do you have a Music credit? I just wondered who the music was produced by.
Thank you for making the video and have a great day. ��
Thank you!
I’ve made rice, brown rice, & almond milk YouTube vids; never realizing soy milk manufacturing proces was so easy.
Thank you Jeff!
Do yourself a favor n don’t follow this recipe. It keeps coming up on my suggestions n I cringe every time. Find s different recipe this does more harm than good.
I used cheese cloth my first time around too and it was a disaster ���������� the nut milk bag is important and don’t let anyone tell you otherwise ����
Hi Mary, thanks for your video. I made soy milk several times and now totally fed up with failure. Either the soy bean milk is raw( not cooked through) or the soy bean milk is too diluted and tasted beany. Your method seems make sense and I am going to try, again! P.S. the raw soy bean milk I made was a nightmare and caused my tummy upset for one whole.��
Do you taste the supplements that you added to the milk? Thank you in advance for responding.
why you put in healthy natural soy milk with all kind junks substitute vitamin
Look for a recipe for mungo bean cake for me one of the best ways to use the okara ��
This is different type of soyabean i didnt saw but i studied it has 40%protein if children would not like drink milk substitute it.it lactose free and cholesterol free but its taste not like diary milk but it has own taste
This Lady is a Liar and say that the bag drain faster not true, just lying
My word, people can be so critical. I made soy milk a few weeks ago for the first time with a different tutorial. I was disappointed in the beanie flavor so I’m excited to try your suggestions about the skins and blending it with boiling water. Although, I add no supplements. I use mine to make yogurt. Thanks so much for taking the time to make this. Awesome job.
THAT SOY MILK LOOKS LIKE THE FUNGUS PUS BETWEEN MY GRANDMAS INFECTED TOES
Thank you Mary! Looking forward to making soy milk and bypass the whole carton production business!
Wow and I just noticed your title of the video says zero waste. WHAT?