This great recipe for homemade soy milk should be used in the recipe forCold Tofu andWarm Tofu from New York City's En Japanese Brasserie.




  • Place soy beans in a very large bowl. Add enough water so that the ratio of water to soy beans is 2 to 1; let soy beans soak overnight at room temperature.

  • Drain soy beans. Working in batches, transfer soy beans to the jar of a blender. Add enough water to the jar of the blender so that the ratio of water to soy beans is 1 to 1; blend until smooth. Transfer pureed soybeans to a large bowl. Repeat process with remaining soy beans and water.

  • Place 6 1/2 cups water in a large saucepan and bring to a boil over high heat. Stir in soy bean mixture using a kibera or a wooden spoon. Bring mixture to a simmer and immediately remove from heat.

  • Line a fine mesh sieve set over a large bowl with cheesecloth. Pour soy bean mixture into lined sieve; let stand until cooled.

  • Squeeze remaining soy milk through cheesecloth; discard cheesecloth and any remaining solids.

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The leftovers are called Okara. Just Google it because there are over 25,000 listing after searching "okara recipe". However, don't confuse it with okra, which is a different vegetable. Shame on you Martha! It is very wasteful to throw it out since okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. Its puzzling to me why you would go to all the trouble of making homemade soy milk and simply toss out half the reason for doing it!
Rating: Unrated
The Japanese Chef said they use the "grits" for other food recipes. So how can I use the "grits" since I don't want to throw them out????