We make tofu from soy milk. We make a quart of soy milk from a cup of whole non-GMO soybeans. Here is the recipe to make fresh soymilk at home. You also end up with delicious fresh bean cakes for breakfast, when you mix the filtered solids and foam with whipped eggs and some flour.

I used soy milk to give it a healthy finish. The soy milk aroma will become mellow if you add soy sauce.It will spoil the flavour if you let the soup boil. If you don't like soy milk, use two cups of milk instead. This has a mild flavour and is easy to drink. Only add a little soy sauce!! Recipe by Hanamaruranchi

I like American Classic Chocolate pudding, So why don't I try it with Soy Milk and Green tea.

When I went out for lunch, the soy milk zenzai I had for dessert was very delicious and I thought that how would if be if it was made solid with gelatin? I made it few times and it became this recipe. It is very easy.If you let it come to a boil, a film will form on the surface of the soy milk, so be careful.It will form two beautiful layers because the azuki beans are heavy and will sink to the bottom. When you're pouring soy milk into the cups, mix the gelatin liquid while pouring.It will look that it was made with lots of work when it is ready. Recipe by Kaponon

A COOKPAD member asked me about making okara, so I asked a fried of mine who is a certified dietician. According to her, you can make soy milk and okara from soy beans at home without any special equipment! I tried it out right away. It was surprisingly easy! Soy milk and okara that you make yourself is so delicious! I really enjoyed it.In Step 2, when blending the soy beans, add 1 cup of the soaking liquid and the soy beans first, then add the remaining soaking liquid little by little, to make the liquid as smooth as possible.In Step 3, the liquid can burn easily so watch out for that. The green-smelling soy beans will gradually start smelling sweet. Once that happens, cook for a further 5 minutes.In Step 4, squeeze as hard as you can to extract as much soy milk as possible. Be careful not to burn yourself. Recipe by healthy*

#heirloomMy grandmum often makes porridges for my younger cousins using soybeans because they are healthy and there were always leftover beans. My brother and I loved to use them to make soy milk. This is our recipe for the creamiest, most flavorful and delicious soy milk.

I used a drink that I had in a yuba shop in Kyoto as a reference to create this recipe.You can increase the amount of soy milk or apple juice according to your taste. I think it will taste even more delicious that way. I recommend using a little more soy milk. Recipe by Jikana

Due to the shortage of dairy products and to conserve electricity, I came up with this simple recipe that uses soy milk and doesn't rely on the microwave.I recommend using 6 g cornstarch when making this cream for filling.In Step 3, turn the heat off just when you think it needs only a little more cooking, since this cream will stiffen after it's cooled down. If you do overcook the cream or if it stiffens too much in the fridge, add a bit more soy milk and stir it up to make it smooth. Recipe by Makunouchi

I wanted to make a healthy dessert, so I came up with this recipe that doesn't use eggs or heavy cream. I didn't even imagine that I could make such a soft and jiggly pudding without heavy cream.Please don't bring the soy milk to the boil. Heat it up, and once you start seeing bubbles around the rim, turn off the heat. Recipe by Hacchun

I only had soy milk in the fridge. I used it instead of milk to make cookies and they came out tasty. Recipe by *pikio*

I love the way you can still taste the creaminess of the egg in this custard.This is a mild and rich egg custard with soy milk.The steaming time is very short and the remaining heat cooks through the egg custard. You will have very fluffy custard that's not that sweet. Adjust the amount of sugar according the soy milk you use. Recipe by Timo.

I knew that you could make yogurt with soy milk, so I gave it a shot.If it's summer you can just leave this to ferment at room temperature The longer you leave the milk to ferment, the more sour the yogurt will become. Recipe by Misui sensei