Soymilk and Okara
Recipe type: Beverage
Prep time: 
Cook time: 
Total time: 
Serves: 8
Fresh organic soymilk and okara- delightful and inexpensive. This recipe will make about 5½ cups of silky soymilk and about 2 cups of cooked okara.
  • One cup dried soybeans, soaked overnight
  • Nine cups water
  • Flavoring (optional)
  • Sweetener (optional)
  1. Drain the soaked soybeans (which will now be about 3 cups).
  2. Scoop a cup of soybeans and put in blender with three cups of water.
  3. Blend until smooth.
  4. Pour mixture into a tall pot.
  5. Repeat with the other two cups of beans.
  6. Heat mixture until it boils, stirring constantly. This can take some time, so I usually give it a stir now and then until it starts steaming a little, and then give it all my attention so that it doesn't foam up and overflow.
  7. Lower temperature, stir down the foam and simmer for five minutes.
  8. Line a sieve with several layers of cheesecloth or a piece of muslin (you are trying to catch fine particles) and place sieve over another tall pot or container.
  9. Carefully ladle soymilk into the lined sieve and allow to drain (you can wait until mixture is cooler before you do this if you'd like.) Use a spoon to move the okara out of the way as you ladle. If you double the recipe you may need to strain the okara and empty the cheesecloth before you finish straining all the milk.
  10. Allow the okara to drain and cool until you can handle it comfortably.
  11. Wrapping the cheesecloth around the okara, squeeze the bundle until all the soymilk drains out.
  12. Refrigerate the okara until ready to use.
  13. Use soymilk plain, or heat and add flavoring and/or sweetener to taste. I like honey and vanilla.
  14. Refrigerate cooled soymilk. The soymilk should keep for about a week refrigerated; the okara about four days.
Recipe by Finch Frolic Garden Permaculture at