Soy milk contains just as much protein as cow’s milk, plus it’s low in calories and free of cholesterol. Making soy milk at home is a healthy and inexpensive alternative to buying it from the store. Note: soy milk must be cooked before it’s consumed.

Product Needed

Kuvings Whole Slow Juicer, assembled with the juicing strainer.


  • 1 cup soybeans
  • 2 cups water, plus additional for soaking



  1. Wash the soy beans well. Soak in water for at least 8 hours. Drain.
  2. Close the juicer’s smart cap.
  3. Add a small portion of soy beans to the juicer. Then, add an equal amount of water. Continue alternating between beans and water, small portions at a time.
  4. Open the smart cap to release the soy milk. If desired, strain the milk for a thinner texture. Do not consume yet.
  5. Transfer soy milk to a saucepan. Cook on a stovetop over high heat for 2-3 minutes. Reduce heat to medium-low. Simmer for 5 minutes, stirring constantly.
  6. Turn off stove and let the soy milk cool. Enjoy warm or chilled


To avoid overflow, keep an eye on the soy milk as it’s cooking.



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Tagged: Plant Milk