Q&A for How to Make Soy Milk

Soy beans don't have a specific color that they "should" be. Soy beans are usually yellow but you can also find brown, green and even black soy beans, depending on where they're sourced from. All are good options for eating and making soy milk from.

Soy beans are good for you because they contain essential nutrients and, in fact, have far more nutrients than any other beans and pulses. They are high in protein and contain plentiful iron and calcium. This is why they're great for vegetarian and vegan diets––and most other diets too!

Yes, you can. Some people don't like the taste of soybean milk, and add flavors, like chocolate and vanilla, to make it more appealing.

Yes, soy milk is a good source of calcium and protein, which are essential nutrients for pregnant women.

Yes. There is soy milk yogurt. After preparing the soy milk, you take it through steps of probiotic yogurt preparation.

While most recipes call for filtering the milk after blending, it does not make a big taste or texture difference if you decide to filter it after boiling.

Soy milk curdles because of the intense amount of heat. The best way to prevent that from happening is to heat it up on a low temperature and slowly cook it.

It typically has a thicker consistency than rice or almond milks. It lacks that sweet flavor (in the non-sweetened varieties). It is probably your best bet for cooking in savory dishes.

Yes, soy milk contains fewer calories than cow milk. At around 80 calories a cup, soy milk is even less caloric than skim milk, which contains usually around 90 calories.

Yes, you can make tea out of soy milk but the flavor could be a little bit off.

Soy milk does not contain enough vitamins and nutrients to promote healthy growth during this stage of your baby's development.

Yes, you can.

If by layers, you mean a powdery layer at the bottom, milk in the middle and a thin creamy layer on top, this normal. You just need to strain it again. If, however, there are white lumps floating around and the milk itself is losing color and starting to become transparent, then it has curdled. You can strain this and throw away the liquid. The white lumps are tofu. Bind them into a ball and let it set before eating.

It could be. There are ice creams that are made with soy milk, but you can try to make a homemade ice cream with it and see how it turns out.

Freshly-made soy milk does not last as long as store-bought soy milk, and you should consume it withim 3 days. Store-bought soy milk can last 7 to 10 days, however.

Yes, but only to 170°F (77°C); anything warmer than that, and the quality of the milk will start to deteriorate. If you're adding it to coffee or tea, however, then heat it to 150°F (66°C) instead.

Yes and no. It depends on which method you are using to make your soy milk. The most common method is to soak, then go through the process. The other method, which delivers a far more superior tasting milk (without the bean flavor), is to: Place your desired amount of dried beans in a filled pot of boiling water for one minute, then turn off the heat and let the beans sit in that boiling water for 30 minutes. This method is popular in Japan.

Either one would work. Fresh would yield more superior quality of course, however, it can be expensive and even more difficult to gain access to fresh ones.

Soy does not naturally contain vitamin B12. Many commercial soy milks have this vitamin as an added ingredient.

Yes, you can. If you enjoy the taste, consider adding flavors that mimic milk's profile, such as vanilla extract.

Homemade soy milk can last around 3 to 5 days in the refrigerator. It tastes best when fresh.

Yes, you can mix them together. It will give you a unique flavor.

Salt could have caused it, especially if it was added too early or in too large an amount.

Insufficient blending, not enough soybeans, lack of flavoring, or low-quality soybeans might cause bland taste.

You can use it for compost, feed it to chickens, or incorporate it into baking.

Boiling can soften the beans, but it might affect the final texture by making them too soft.

Yes, you can add milk to adjust the flavor and texture.

Keep the soybeans on low heat for 20-25 minutes, then strain them and continue for another 20-25 minutes.

Yes, adding calcium powder to homemade soy milk can save money, but be careful not to add too much.

Yes, it can make it creamier and also thicker, so you can achieve both.