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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.