Homemade Soy Milk & Okara

Homemade Soy Milk & Okara

Soy milk and okara are surprisingly easy to make with a simple process. Try making fresh soy milk and okara. Adjust the consistency of the soy milk to suit your taste.


Soy beans
1 cup


1. Rinse the soy beans, then soak in 6 cups of water overnight. The beans will soak up the water and become plump.
2. Discard the top layer of water.
3. This is how it should look after discarding the top layer of water.
4. Process the 600 ml of soy beans and soaking water in a blender or food processor. If the blades of the blender are not moving properly, add water.
5. It should look like this after processing.
6. Transfer to a large pot. Add 6-7 cups (1200-1400 ml) of water, then bring to a boil over medium heat. It will boil over if covered, so do not cover the pot.
7. To prevent scalding, stir with a spatula from time to time. When it comes to a boil, reduce to low to medium heat, then simmer for 20 minutes. Occasionally skim off the scum from the top.
8. Remove from heat, then strain to separate the soy pulp from the soy milk.
9. If using a cheese cloth to strain, it's easy to scald yourself, so wait until it cools before straining.
10. I tested straining both with a cheese cloth and with a strainer, and surprisingly, it didn't make much difference. I find it easier to use a strainer.
11. If using a strainer, I recommend using one that you can press the bottom of a ladle into to help squeeze out the soy milk.
12. This recipe yielded about 8 cups of soy milk (1.6 L) and about 2.5 cups of okara.
13. If it's difficult to sterilize the jars at once, use jars that are sterilized by boiling in water or rinsed with boiling water. Store the soy milk and okara in the refrigerator.

Story Behind this Recipe

I thought it would be nice for those living outside of Japan to be able to use "tearstar"'s lovely okara recipes.