Homemade Soy Milk
Homemade soy milk is a plant-based drink made from soaked soybeans, water, fragrant pandan leaves and a touch of sugar. The Thermomix TM7 grinds and blends the beans into a silky liquid, then heats it gently without scorching. Ideal as a dairy-free alternative for breakfast, coffee or baking, fresher than any shop-bought carton.
About this recipe
Homemade soy milk with the Thermomix TM7 tastes remarkably fresher and creamier than anything from a carton, and this recipe proves it. Made from nothing more than soybeans, water, pandan leaves and a little sugar, it delivers a silky, nutty plant milk with a gentle floral fragrance that shop-bought versions simply cannot match. Searching for a soy milk recipe Thermomix users can trust means wanting two things: fine grinding of the beans and gentle heating without scorching, and the TM7 all-in-one kitchen machine handles both in a single bowl. The pandan leaves, beloved in Asian kitchens, lend a soft vanilla-like aroma that makes this milk lovely over cereal, in coffee or in smoothies. It is also naturally lactose-free and vegan, so it fits nearly every diet. Once you strain the blended mixture through a nut milk bag, you are left with fresh milk plus okara, the protein-rich pulp that can be stirred into burgers, breads or granola. A batch takes minutes of hands-on work, keeps several days refrigerated and costs far less than premium store brands.
Preparation tips
- Soak the soybeans overnight in plenty of cold water so they double in size; well-soaked beans grind far finer in the mixing bowl and yield noticeably creamier milk with less chalky sediment at the bottom of the glass.
- Strain the blended soybean mixture through a nut milk bag or a clean tea towel rather than a standard sieve; twisting and squeezing the pulp extracts maximum milk and leaves you with dry okara that is perfect for adding to burgers or banana bread.
- Rinse the mixing bowl immediately after straining and before heating the strained milk, as dried soy residue sticks stubbornly; the pandan leaf can be tied in a knot so it releases more fragrance and is easy to fish out before serving.
- Adjust the sugar to taste at the very end, adding it while the milk is still warm so it dissolves completely; for a more aromatic result, add a second fresh pandan leaf during heating.
Recipe variations
- Pandan-free version: replace the pandan leaves with a split vanilla pod or a pinch of ground cinnamon, keeping the same soybeans, water and sugar for a Western-style soy milk that pairs beautifully with muesli or coffee.
- Chocolate soy milk: dissolve dark cocoa powder and a little extra sugar into the warm strained milk for a kid-friendly treat; serve chilled or gently warmed, and shake or stir before pouring as cocoa settles slightly.
Thermomix TM7 Benefits
- Fine grinding - The TM7 grinds soaked soybeans into an ultra-fine paste, releasing maximum creaminess for silky milk. [Grinding]. [Multi-Function]
- Built-in scale - The Thermomix weighs the soybeans and sugar directly in the mixing bowl, avoiding extra cups to wash. [Weighing]. [Built-in Scale]
- Precise heating - The TM7 heats the soy milk and pandan leaves gently, preventing scorching on the base of the bowl. [Heating]. [Precision Control]
- Silky blending - The Thermomix blends the soybean paste with water into a velvety, lump-free liquid in seconds. [Mixing]. [Multi-Function]
- Unattended cooking - The machine stirs the milk automatically while it heats, so you can strain the okara meanwhile. [Hands-Free]
Ingredients
- soybeans
- water
- pandan leaves
- sugar