Homemade Soy Milk (dou jiang 豆漿)

Growing in southern California, I definitely took soy milk sources for granted. When I talk about soy milk, I mean the kind that made from just soybeans and water. I am not referring to soymilk like Silk, which adds carrageenan (for thickening) and “natural flavor”.

At 99 Ranch Market, a huge Chinese grocery store chain, there would be a few types of soy milk from local stores, and you could buy it in half gallons in the sweetened or plain varieties (we always bought plain, then added our own sugar). You could get hot or cold soy milk as part of a Taiwanese breakfast. My dad also went through phases of making soymilk. He would buy big bags of soybeans from Smart and Final to make oodles of soymilk. Eventually, he decided that he craved soymilk enough to invest in a soymilk machine. I sometimes wondered why he would make it, when we could buy it from the store!

Now that I’m older and enjoy drinking (plain, even! *gasp*) soy milk even more, plus the fact that soybeans are really inexpensive, I see more eye to eye with my dad on making soymilk. Another incentive is that the soymilk I make won’t have carrageenan or natural flavoring in it.

Also, for some math: I got some (organic) soybeans for $1.53/lb. For one batch of soymilk (Depending on your preference of thickness), it requires 1 cup of soybeans, which costs roughly 67 cents. Not bad, right? Read on to make EASY homemade soy milk!

Soy Milk dou jiang
Soy milk and Pepper wanting to be famous

Soy Milk

dou jiang
makes 1 to 1 1/2 quarts

1 cup dried soybeans, soaked overnight
4-6 cups water
Sugar to taste

One cup of soybeans expands to slightly over 2 cups, soaked

1) Use a blender to blend soybeans together with 4 cups of water. Blend until the soybeans are pulverized very finely.

2) Put a filter bag in a pot, and ladle the soymilk liquid into the bag with one hand while holding the bag up with another hand. You could also use clean panty hose for an inexpensive but not as durable alternative!

3) Squeeze and squeeze the liquid into a pot (non-stick works great
for this), keeping the solids in the bag. Extract as much liquid as
possible from the soybean bits. Foam in the strained liquid and around the bag is
normal, so don’t worry.

4) Bring the soymilk to steam
or barely boil. Stir occasionally, and cook for anywhere from 10 to 20 minutes, or
until the soymilk no longer tastes raw (try it). Don’t get lazy and walk away during the cooking stage, because the soymilk will foam up, and it will spill all over your stove. (I speak from experience!) How long you cook the soymilk is up to you- my mom likes to barely cook it, because she likes the strong raw beany taste. As for the foam, you can stir it into the rest of the soymilk as it cools, or you can make yourself a soymilk latte by reserving it. If you prefer a more
dilute soymilk, you can add some water. Also, if you wish, add some sugar to taste. I prefer to drink soymilk barely sweetened, or unsweetened, so I can taste the bean itself.

5) Enjoy! Psst..This goes quite well with Black Sesame Flaky Pastry (hei zhi ma su bing) or Rice Roll (fan tuan). Or, toast with pesto, tomato, and egg, very ABC style, apparently.


Soy Milk dou jiang
Rescue the foam from the top of the soymilk to make yourself a latte


  1. Max

    Thanks! How long does the soy milk keep in the fridge?

    • Megan

      Hi Max, In my experience, the soymilk easily lasts at least a week in the fridge. Enjoy!

  2. Amber Yu

    What soymilk brands would you recommend from 99 Ranch Market that replicate the flavor and consistency of more traditional homemade soymilk? I\’m not looking for a perfect substitute, and I\’ll probably try out the soybean method at some point, but I go to a little Taiwanese restaurant that serves free hot dou jiang every Saturday morning and its so good that I want to make it part of my everyday breakfast!

    • Megan

      Oh boy- it’s been forever since I’ve been at 99 Ranch =/ The brand that popped up first in my mind was Furama, but I don’t know if they even exist or sell it anymore! I’d just look for any brand that lists only soybeans and water in the ingredients list. If you can find VK Food soymilk, that’d be good! They make fresh soymilk products..dou hua, doufu, doufugan, etc.. My dad used to buy the doufugan trimmings for super cheap- really fresh and tasty!
      Which Taiwanese restaurant serves FREE hot dou jiang every Saturday morning? What a treat! Thanks for stopping by.

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