Making Soymilk from Scratch



Where are they grown?

Process & Pictures!


Receta en espanol



Soymilk can be consumed in the developing world for protein and nutrition.  It is a good nutritional supplement containing calcium, Vitamin B, and iron.  Soymilk is a good alternative to milk, especially for those who are lactose-intolerant.

This website shows the process of making soymilk using primitive means. Though made in Jill's kitchen, this process could be easily replicated using an open fire and the simple tools we list here.


1 cup (237 mL) soybeans
5/8 tsp (3.1 mL) baking soda
2 oz (60 grams) sugar (quantity of sugar added varies according to taste)
pinch (2 grams) salt

cheese cloth or pillowcase
large cooking pot
mortar and pestle (substitute for blender)
measuring cup


  1. Use clean, good quality soybeans that are free from dirt. Remove cracked, damaged, and discolored soybeans.
  2. Bring 4 cups (946 mL) water to a vigorous boil over a fire and add 1/2 tsp (2.6 mL) baking soda.
  3. Drop 1 cup (237 mL) soybeans directly into the rapidly boiling water and blanch for 5 minutes.
  4. Drain and rinse with hot water.
  5. Drop the rinsed soybeans directly into 4 cups (946 mL) of vigorously boiling water containing 1/8 tsp (0.6 mL) baking soda and blanch for 5 minutes.
  6. Drain and rinse with hot water.
  7. Grind the blanched soybeans with 7 cups (1656 mL) very hot water (near boiling) with a mortar and pestle till the mixture is smooth.
  8. Filter the soymilk by pouring it through cheese cloth. After the soy slurry in the cheese cloth has cooled to a safe temperature, to avoid burning, hand squeeze the cheese cloth to extract as much of the soymilk as possible.
  9. Add salt and sugar. Add flavors (vanilla, chocolate, honey, cinnamon, etc.) according to preference. Simmer (cook near boiling) for 20 minutes. Stir frequently to avoid burning.
  10. Serve hot or cold. Refrigerate remainder, if possible, or consume by the end of the day. This will make about 6 cups (1420 mL) of soymilk.


Questions or Comments?
Jill Katakowski
Email the soy-meisters:
Drew Snauffer