What is SOYMILK?


Soy (soya) milk, is made from soybeans and water. There are several brands and many with added flavors and sweeteners on the market, but the basic soymilk recipe is the same.

  • Soak 1/2 C dry soybeans in water 10-12 hours.
  • Drain and rinse
  • Remove any skins or debris.
  • Put soybeans and 4 cups water into blender
  • Blend smooth.
  • Strain the liquids through a nut milk bag or similar cloth
  • Squeeze the bag well.
  • Heat the strained liquid in a heavy pan to 212 degrees F (100C)
  • Turn down temp slightly and hold at 212 for 20 minutes.
  • Refrigerate

If you are looking for a replacement for dairy products, do not expect them to taste like cows milk.


You shouldn't want that! People were never meant to drink cows milk, dogs milk, or any other animals milk, beside human milk at infancy, for that matter, which is why so many people are lactose intolerant, or why most people physically react to dairy products in some way...

Taste is learned.

There are many types and flavors of soymilk, and other dairy milk replacements, (almond milk, hemp milk, rice milk, chocolate, vanilla flavor etc.) on the market. As with any type of food, each of us have our own preferences for taste, and should try different ones to find the best for us! You might like one for drinking and another for cereal..

Cooking with Soymilk: Use soymilk that only has soybeans and water on the label!

(Unless you have cooked with something else before and actually prefer it.)

ALL soymilks that have anything else on the label, even just added vitamins, or labeled "unsweetened" will alter the taste of what you are making. Make sure there is nothing but soybeans and water on the label!

Use plain, unflavored, unsweetened, soymilk in any recipe calling for milk. There is also a dry form sold, which is great to keep on hand. But again, be positive there is nothing else on the label, except soybeans and water, unless you know what it is like, and are using it as a beverage, instead of cooking with it.

Soymilk from tofu

If you run out of soymilk for a recipe, you can easily make soymilk out of TOFU!

silken tofu

I also have found tofu to be less expensive than most packaged soymilk where I live, so I rarely buy soymilk anymore.

It is best to use the silken and/or softest versions you can, but you can use any type

Just put the tofu in a blender and add water!

Try 50/50 to start.

You can make it thinner or thicker, obviously, by using more or less water.

Soymilk Skin:YUBA

is a wonderful biproduct of making soymilk and tofu.

It forms on the top of the liquid while heating the soymilk. It is then lifted off and dried

Use it to make crispy skin like textures on fake meats like homemade tofurkey, or as wrappers, or other meatless meats. Chop it up and add it to a casserole. Cut into noodles for soup, or fry it as is, dip in sauces, or sprinkle with seasoned salt, soysauce, or even powdered sugar!

Click for more on YUBA.

When a recipe calls for Evaporated Milk

Evaporated milk is just 2 servings of milk in 1 serving of liquid.

So to get evaporated milk use twice as much instant dry soy milk powder to one serving of soy milk, or take ready made soy milk (with only soy beans and water on the label)

and use that in place of water for mixing one serving of instant dry soy milk powder. Or reduce (boil) soymilk to half.

Sweetened condensed milk

is just concentrated milk with added sugar, and usually oil added

which you can easily make your own.

Sweetened condensed milk

  • Mix together:
  • Dry soymilk powder equivalent to making 3 cups milk. (3/4 C Better Then Milk brand powder)
  • 3/4 C water
  • Heat until boiling point. (Microwave works fine for this)
  • In another pan on the stovetop Melt 6 T vegan margarine on medium.
  • Add 1 1/2 C sugar
  • When the sugar begins to melt add hot milk and a dash salt
  • Boil gently and stir 5 min.
  • Cool and use, or keep in freezer for months.

It is rare, but there are times when soymilk will not work the same as cows milk.


Instant puddings (such as jello (tm) brand) will not firm up.

Instant pudding is based on chemicals that work with the proteins in cows milk to thicken, so without those specific proteins it will not thicken.

It's a good idea to get away from instant processed foods, anyway, and choose more whole foods as a rule

If you must use the instant pudding, go ahead and use the soymilk (or other non dairy milk) and add a natural thickener, like chia seeds, to the soymilk/pudding and it will firm up just fine.

Use 3-4 Tablespoons of chia seeds per cup of liquid, and set in refrigerator for a couple hours, or overnight.