How to Make Soya Milk at Home: A Simple, Healthy Alternative You’ll Love

If you are looking for a drink that is affordable, nourishing and surprisingly powerful for your health, soya milk deserves a place in your kitchen. Long before plant-based diets became trendy, soya beans were known for their rich nutritional value. Today, soya milk stands out as one of the few non-dairy alternatives that is naturally high in protein and packed with essential nutrients the body needs daily.

From supporting heart health to strengthening bones, this creamy plant-based milk offers more than just a dairy substitute — it is a smart nutritional choice. And when made at home, you get all the goodness without unnecessary additives.

The best part? You can make it right at home with just a few ingredients. Here’s how you can make it right at home with just a few ingredients.

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Store-bought versions are convenient, but homemade soya milk allows you to:

• Control the sweetness

• Avoid preservatives and additives

• Save money

• Enjoy it fresh

• Plus, it gives you that satisfying “I made this myself” feeling.

• 1 cup dried soya beans

• 4–5 cups water (for blending)

• Extra water for soaking

• Sugar, honey or dates (optional, for sweetness)

• Vanilla extract (optional)

That’s it. Simple, affordable, and accessible.

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• Pick through the beans to remove stones or damaged seeds. Rinse thoroughly.

• Place them in a large bowl and cover with plenty of water. Allow them to soak for at least 8 hours or overnight. The beans will double in size.

• Soaking softens them and makes blending easier.

• After soaking, rub the beans between your hands. The skins will begin to loosen and float in the water. Rinse and drain.

• Removing the skins helps reduce the “beany” taste and improves texture, but if you are short on time, you can skip this step.

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• Add the soaked beans into a blender with 4–5 cups of clean water.

• Blend until smooth and milky. You may need to do this in batches depending on your blender size.

• Using a clean muslin cloth, cheesecloth, or fine sieve, strain the blended mixture into a pot. Squeeze well to extract as much liquid as possible.

• The leftover pulp is called okara. Don’t throw it away — it can be used in baking, porridge, or even added to stews.

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This step is crucial.

• Place the strained milk on medium heat and bring to a boil. Stir continuously to prevent burning or overflowing.

• Allow it to boil for at least 15–20 minutes. Proper boiling removes the raw taste and neutralises natural compounds that can upset the stomach.

Once boiled, you can add:

• A little sugar

• Honey

• Blended dates

• A dash of vanilla

Let it cool before transferring into a clean bottle or container.

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Homemade soya milk should be stored in the refrigerator and consumed within 3–5 days. Always shake before use, as natural separation may occur.

• Add it to tea or coffee

• Blend into smoothies

• Use with cereal

• Drink chilled on its own

It’s creamy, filling and naturally dairy-free.

Soya milk is a nutrient-rich plant-based drink that offers several health benefits. It contains:

• Protein – A high-quality plant protein that supports muscle growth, tissue repair and overall body strength.

• Calcium (especially if fortified) – Essential for strong bones and teeth.

• Iron – Helps prevent anaemia and supports healthy blood circulation.

• B Vitamins (including B12 in fortified versions) – Important for energy production and brain function.

• Healthy unsaturated fats – Support heart health and help manage cholesterol levels.

• Isoflavones – Natural plant compounds linked to heart health and hormonal balance.

Making soya milk at home is easier than many people think. With a little planning and patience, you can enjoy a fresh, nutritious drink without preservatives.

In a time where we are all trying to eat better and spend smarter, small kitchen skills like this go a long way.

Would you try making yours at home?