How to make Soy milk with a Mixer

We believe that the best quality soy milk is made with the traditional stone mill, but there are alternative ways that still produce a great tasting result. If you would like to make fresh soy milk at home, you can do so by using a mixer. Here, we have included a short demonstration of how to make 1 Litre of soy milk at home. 


The process can be simplified into three easy steps: Mixing, Filtering and Boiling.

I. Mixing 

We begin by soaking 100g (dry) of organic soybeans overnight, preferably for more than eight hours.


Then, we add the soybeans together with 1 litre of mineral water into the mixer and crush them at high speed until the beans are finely grained. 

Wenn Sie Sojamilch für Tofu zubereiten, empfehlen wir Ihnen, stattdessen 300 g Sojabohnen zu verwenden. Die Menge an Wasser, die Sie in den Mixer geben bleibt jedoch gleich. 

II. Filtering 

Here, we simply filter the mixture through a filter towel and extract the raw soy milk.

III. Boiling  

Finally, we begin to boil the filtered soy milk to 100 degrees and then let it simmer for 15-20 minutes on a low heat. 


Now the fresh soy milk is ready to drink or to be used for making fresh tofu. 

Sollten Sie Sojamilch für Tofu zubereiten, geben Sie vor dem Kochen noch ein Liter Wasser dazu, um die Masse etwas zu verdünnen und um zu verhindern, dass die Masse anbrennt.  

Important Note 


Raw soy milk cannot be consumed directly. When heated close to 90 degrees, there will be a lot of bubbles generated. This is caused by the saponin in the soy milk which demonstrates a “fake boiling”. Here, you can prevent the soy milk from overflowing by turning off the heat in time, or simply by adding a small amount of cold water and skimming off the residual foam. Afterwards, continue heating the soy milk to 100 degrees to ensure a high quality taste.