Homemade Soyabean Milk
Easy homemade soyabean milk made with soaked soybeans. Healthy, protein-rich, beginner-friendly, and perfect for everyday Indian diets.
Ingredients
Equipment
Method
- Wash soyabeans well and soak them overnight or for at least 8 hours.
- Drain the water and rub the beans lightly to remove loose skin. It’s optional but helps reduce raw smell.
- Add soaked beans to a mixer and blend with 2 cups of fresh water until smooth.
- Strain the mixture using a muslin cloth or fine strainer. Squeeze well to extract the milk.
- Add the remaining 2 cups of water to the extracted milk and pour it into a saucepan.
- Boil on medium flame for 15–20 minutes. Stir often to prevent burning. This step removes the raw taste.
- Switch off the heat and add optional flavourings like cardamom, vanilla or natural sweetener.
- Cool completely and store in the refrigerator for up to 3 days.
Notes
You can use the leftover soybean pulp (okara) to make parathas, tikkis or chilla for extra fiber.