Homemade soy milk (Dooyoo 두유) from The Korean Vegan - Homemade: Recipes and Stories from My Kitchen (page 88) by Joanne Lee Molinaro

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KateS27 on May 14, 2026

    Thicker than I was anticipating, but was easy to make and has a nice flavor. I added a bit more water to thin it out a bit. I made it for the vegan brioche recipe in the book, so I didn’t want to alter it too much in case the thickness was the desired consistency. After some research, it does seem like homemade soy milk tends to be thicker and creamier - I’m just not totally sure HOW thick yet. I was surprised that a recipe with 4.5 cups of water could make 8 cups of soy milk, so maybe it is a typo? Not totally sure!

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