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Your Personal Soy Milk Recipe

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We’ve taken fresh soy milk powder and broke down the ingredients needed to give it that smooth mouthfeel and flavor that you may be used to from the grocery brands. Our fresh-made soy milk tastes like you just made it from the bean, and is undeniably light and refreshing. Using this recipe as a starting point you can easily tweak the ratios to customize it to your perfect level of texture and sweetness.

Ingredients

Equipment

  • Blender

Timing

Active Time: 5 Minutes

Total Time: 5 Minutes

Yield

1 Pint

  • Dry Mix Ingredients

    Dry blend together soy milk powder guar gum, xanthan gum, and sugar.

  • Combine in Blender

    Place the water in a blender and begin mixing on low speed until the water forms a vortex.

    Gently sprinkle the dry ingredients into the blender and blend on high for 2-3 minutes.

    Enjoy or refrigerate for up to 2 weeks.

    This soy milk can be used to make strawberry milk by adding our strawberry syrup and chocolate soy milk by adding your favorite chocolate syrup.

Summary
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Recipe Name
Your Personal Soy Milk Recipe
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Average Rating
4.51star1star1star1star1star Based on 2 Review(s)

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Comments (11)

Steve Shaffer

October 28, 2019 9:56 am

Xantham gum in particular but to some extent guard gum do not agree with my digestive system. Can you recommend substitutes? Perhaps LV Methylcellulose? Any suggested dosage ?

Janie Wang

October 28, 2019 11:43 am

You can try locust bean gum and arabic/acacia gum. Or even start with just the guar by itself and see if you’re happy with that. For ratios start at around 0.25% by weight for LBG and 1% for arabic/acacia gum and adjust from there.

The Secret of Soy Milk Powder

November 12, 2019 11:54 am

[…] Recipe Link: Rich & Hearty Vegan Mac & Cheese Your Personal Soy Milk Recipe […]

Chris

September 6, 2020 10:18 am

Hi
Do you have for making tofu?

Janie Wang

September 12, 2020 10:44 am

Here is our tofu recipe – but you cannot make tofu from soy milk powder.

Shawn Eckhoff

November 26, 2020 10:37 am

Can this be used for making cheeses, or should I just use the soy milk powder and water only when making cheese?

Janie Wang

December 1, 2020 11:03 am

You can’t use this soy milk to make vegan cheese because the presence of guar and xanthan will mess with the cheese recipe. So soy milk and water only.

shyamala radhakrishnan

January 8, 2021 4:13 am

Can I use soy lecithin granules to stabilize instead of guar gum?

Janie Wang

January 8, 2021 9:02 am

It would help with the emulsion but it will not have the smooth creamy mouthfeel that you would get with guar.

Kyle

June 1, 2021 12:47 pm

I generally buy Silk unsweetened high protein, and they use gellan gum. What would be the difference between that and this combination of guar/xanthan?

Cole Whitney

June 7, 2021 10:36 am

Both of these will work fine for what you are trying to do but it all comes down to preference. It can give a slightly different mouth-feel. In testing this is what we found we liked best.

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