Dry beans to volume, plus grit level. Most home soy milk machines under-extract; this tells you why.
Enter dry bean weight, pick method, bean type, and final use. The card shows milk yield in ml, okara (pulp) in grams, and grit level.
A home soy milk machine gets ~8 ml per gram of dry bean; a blender-with-strainer gets ~6 ml; raw blend gets ~5. Most recipes assume machine yield and produce thin, watery soy milk in a home blender. The okara (pulp) is also underestimated - good for pancakes.
Anyone who has tried soy milk at home and found it thin or gritty. People making tofu and confused by inconsistent yield. Vegans using okara for plant-based cooking.
Soy milk yield depends on extraction efficiency, not bean quality. A 100 g bag of beans will give different volumes depending on whether you soak, blend, and strain properly. The numbers here assume a 12-hour soak. Okara at 85% of dry weight is consistent across methods - what changes is whether it ends up in the milk or in the strainer.
Old beans (over 1 year) extract less. If your beans have been in the pantry forever, expect 80% of the listed yield. Black soybean has more protein but less starch, so the milk is thinner.
Why is mine gritty? Strainer too coarse or beans under-soaked.
Why is it foamy? Blending introduces air. Skim foam or use anti-foam (1 drop cooking oil).
Can I drink it raw? No. Boil 5 min minimum.