Is It Cheaper to Make or Buy Soy Milk? A Full Cost Comparison

December 10, 2025 •

4 min read

According to cost estimates, homemade soy milk can be significantly cheaper than store-bought versions, with some homemade quarts costing as little as $0.60 compared to store brands that can range from $2.60 to over $5 per quart. The final price, however, depends on several factors beyond the simple ingredient cost.

Quick Summary

A detailed comparison of making soy milk at home versus buying it from a store covers raw ingredient costs, equipment needs, and time investment. The homemade option is often more budget-friendly over time but requires effort, while store-bought provides convenience at a higher price point. Factors like ingredient quality and special equipment play a large role in the overall cost.

Key Points

Homemade is often cheaper: DIY soy milk can cost as little as $0.60 per quart, compared to store-bought versions that can be multiple times more expensive.
Initial investment required: Making your own involves a one-time cost for equipment like a blender and strainer; a dedicated soy milk maker is an optional convenience.
Control over ingredients: Homemade milk contains only the ingredients you add, free from preservatives, gums, and excess sugars found in many commercial brands.
Homemade requires effort and time: The process of soaking, blending, and cooking soy milk takes time and effort, a trade-off for the lower cost.
Store-bought offers convenience and consistency: Pre-packaged soy milk is ready to use, offers a predictable taste, and is often fortified with vitamins.
Eco-friendly choice: Making your own soy milk drastically reduces waste from single-use packaging and transportation.
Flavor difference: Homemade milk can have a stronger, fresher, more 'beany' taste than the typically milder, processed flavor of store-bought milk.

The Financial Breakdown: Homemade vs. Store-Bought

When considering whether it's cheaper to make or buy soy milk, the answer isn't a simple yes or no. The true cost depends on your frequency of use, quality preferences, and the value you place on your time. While the raw ingredients for homemade soy milk are very inexpensive, the initial investment in equipment and the time commitment are important considerations.

The Cost of Making Soy Milk

The primary ingredient for homemade soy milk is dry soybeans, which can be bought in bulk for a very low cost per pound. One pound of organic soybeans can cost around $6 and yield multiple quarts of milk. Non-organic versions are even cheaper. The process is relatively simple: soak the beans, blend them with water, heat the mixture, and strain it. Your main expenses will be:

Soybeans: Cost-effective, especially when purchased in bulk. A pound can produce several liters of milk.
Water: Minimal cost.
Additional ingredients: Optional sweeteners like sugar or dates, and flavorings such as vanilla extract, are small added expenses.
Equipment: Basic kitchen tools like a blender, a large pot, and a strainer or nut milk bag are required. For those who want more convenience, an automated soy milk maker can be a significant upfront cost ($50+), though it can pay for itself over time for frequent users.
Utilities: The cost of electricity or gas for blending and cooking is a minor factor.

The Cost of Buying Soy Milk

Store-bought soy milk offers unparalleled convenience. You can walk into almost any grocery store and purchase a carton without any time investment. However, this convenience comes with a higher price tag. The cost varies significantly by brand, type (organic, fortified), and location.

Price: Organic cartons can cost significantly more per quart than homemade, while a lower-cost option might still exceed the cost of ingredients for a homemade batch.
Additives: Commercial soy milk often contains additives like gums, stabilizers, and preservatives to enhance shelf life and texture, which is part of the production cost passed to the consumer.
Fortification: Many store-bought brands are fortified with vitamins and minerals like calcium and Vitamin B12, a benefit that homemade versions lack unless you add them yourself.
Packaging: The cost of packaging and transportation is built into the retail price.

Comparison: Homemade vs. Store-Bought

To help you decide, here is a detailed comparison of the two options:


Feature	Homemade Soy Milk	Store-Bought Soy Milk
Cost	Much cheaper per serving over time; low ingredient cost.	More expensive per serving; costs are upfront.
Convenience	Requires time and effort for soaking, blending, and cooking.	Very convenient; grab and go.
Ingredients	You control every ingredient; no additives or preservatives.	May contain additives, stabilizers, and added sugars.
Freshness	Always fresh, but with a short shelf life (3-5 days).	Long shelf life due to preservatives and processing.
Equipment	Basic blender and strainer needed; optional soy milk maker.	No special equipment needed.
Taste	Fresh, often more pronounced beany flavor.	Consistent flavor, often milder due to processing.
Fortification	Not fortified; requires separate supplements for vitamins like B12.	Often fortified with added calcium, vitamin D, and B12.
Environmental Impact	Reduced waste (no cartons); eco-friendly.	Contributes to packaging waste and transportation emissions.

The Verdict: When Is Each Option Cheaper?

Ultimately, homemade soy milk is nearly always cheaper on a per-serving basis, assuming you consume it regularly enough to justify any initial equipment costs. The primary trade-off is time. If you drink a lot of soy milk and have the time and energy for preparation, making your own offers significant long-term savings. For individuals who use it infrequently or place a high value on convenience, buying from the store is the easier, though more expensive, option.

The DIY Soy Milk Process

Making your own soy milk is a straightforward process that anyone can master:

Soak 1 cup of dry soybeans overnight in plenty of water. The beans will expand considerably.
Drain the soaked beans and rinse thoroughly.
In a blender, combine the soaked beans with 4-5 cups of fresh water.
Blend the mixture until it becomes a smooth, creamy liquid.
Pour the blended mixture into a pot and bring to a simmer for about 15-20 minutes, stirring occasionally to prevent it from burning. Be careful, as it can foam up and spill over easily.
Remove from heat and strain the liquid through a nut milk bag, fine-mesh sieve, or cheesecloth to separate the milk from the pulp (okara).
Allow the milk to cool, then store it in an airtight container in the refrigerator for up to five days. You can also add sweeteners or flavorings at this stage.

The Non-Financial Factors

While cost is a major consideration, it’s not the only one. Homemade soy milk offers control over ingredients, allowing you to avoid additives, preservatives, and excessive sugar. The taste of fresh, homemade soy milk is also often preferred by enthusiasts, though it can be a richer, more beany flavor than some are used to. Additionally, making your own significantly reduces packaging waste, a major plus for environmentally conscious consumers. However, store-bought milk offers convenience and consistent taste, and most brands are fortified with essential nutrients. For more cost insights, check out this Homemade Soy Milk Calculator.

Conclusion

For the budget-conscious consumer who drinks soy milk regularly, making it at home is the clear winner in terms of cost. The low price of bulk soybeans, combined with the ability to control all ingredients, offers a cost-effective and healthier alternative. While there's an initial time investment and potential equipment cost, the long-term savings are significant. For those prioritizing convenience and consistent flavor above all else, store-bought soy milk is the right choice, though it comes at a premium. Your decision depends on what you value most: your time or your money.

Frequently Asked Questions

The cost to make a quart of homemade soy milk is relatively low, with estimates suggesting it can be made for under $1.00 using bulk soybeans. One source estimates the cost at around $0.60 to $1.25 per quart, depending on whether you use organic soybeans.

Yes, many commercial soy milk brands are fortified with important vitamins and minerals such as calcium, Vitamin D, and Vitamin B12. Homemade soy milk will lack these nutrients unless you add them yourself, which is an important consideration for those relying on it for nutrient intake.

To make soy milk at home, you need basic kitchen equipment including a powerful blender, a large pot for cooking, and a fine-mesh strainer or nut milk bag. For a more automated process, a dedicated soy milk maker can be used.

Due to the absence of preservatives, homemade soy milk has a much shorter shelf life than store-bought. It typically lasts for 3 to 5 days when stored in an airtight container in the refrigerator.

For those who consume soy milk regularly, making it at home can lead to significant long-term savings. The initial costs for equipment are offset by the low cost of soybeans over time, particularly when purchased in bulk.

Yes, the taste is often different. Homemade soy milk has a fresher, often richer and more pronounced 'beany' flavor. The flavor of store-bought soy milk is generally milder and more consistent due to additives and processing.

The leftover soy pulp, known as okara, can be repurposed for a variety of uses to reduce food waste. It can be used in baking, adding it to dishes like cookies, or even in savory recipes like veggie burgers.