How to make fresh homemade soy milk, easy method
Ever since I was a child, fresh soy milk has been one of my favourite drinks.
Nothing store-bought ever came close — so I learned to make it from scratch with just soybeans and water.
It’s creamy, rich, and real. No additives. No stabilizers. Just pure soybeans.
Important: Heating the milk properly removes the raw beany taste and makes the proteins easier to digest.
Bonus: Don’t throw away the pulp (okara) — it’s perfect for baking cookies, bread, and fritters!
Once you taste fresh soy milk — hot or cold — you’ll never want the store-bought versions again.
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