(Golden) Soy Milk

(Golden) Soy Milk

My caretaker used to make huge batches of soy milk when I was a kid, and I was so in love with it because of how fresh and warm it was. She sweetened it at the time, but in this recipe, I'm going to go for the unsweetened variant and make it golden.



  • 1/2 cup dried soybeans
  • 4 cups water
  • dash of salt
  • dash of vanilla (optional)
  • tumeric (for gold)
  • whatever other seasonings (i added ginger powder, cardamom, nutmeg, and cinnamon)
  • sweetener to taste (optional)



Toss the beans and water together in a bowl. Let the beans soak overnight.


Remove the outer skin from the beans.

I don't know why we do this, but my family has always done it. Maybe it removes some beany or bitter flavor?


Blend the beans and water.


Strain the liquid by passing everything through a cheese cloth or nutbag. You can keep the solid remnants to cook with! It's called okara.




Pour the liquid into a pot and bring to boil. This will remove more of the raw bean flavor.

Simmer for 20 minutes and remove any foam that comes to surface.


Add in salt, vanilla, sugar and/or any fun flavorings at this point. Tumeric is key for making the drink golden and lengs some great anti-inflammatory benefits (apparently?) as well.




During the boiling stage, I left the lid on, resulting in an angry stovetop reacting to all the boiled over soymilk. As a result, this one mason jar was all the milk I was able to recover.

Oh well, no use crying over spilt milk, har har.

It's pretty delicious (and nutritious!). I need to make a trip out to Chinatown to pick up more soybeans.