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I make my own soy milk using a plant milk maker. The maker itself is very quick - it takes about 40 minutes to make a litre of soy milk. But soaking the soy beans takes hours, which means if I run out of milk before I expect to, I have to wait at least six hours for my next cup of tea!

I know with most beans, it is safe to store rehydrated beans in the fridge on a paper towel for several days. Is this also the case for soy beans? I'm wondering if it might be different for them because so many other things seem to be different for soy beans (such as the long cooking time). If I could soak them in advance, I could put a batch on to soak whenever I make a new bottle of soy milk, and always have rehydrated beans at the ready!

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  • This question is similar to: How long can I store soaked beans before cooking?. If you believe it’s different, please edit the question, make it clear how it’s different and/or how the answers on that question are not helpful for your problem. Commented Dec 30, 2024 at 18:11

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In my experience, you can store soaked soybeans in the refrigerator, but only for a limited time before they begin to ferment or spoil. As one recent guide explains, “After soaking the soybeans, you can refrigerate them for 2 days before doing anything with them.”

If you need a little more buffer, the same principle that applies to other legumes holds for soy too: keep them submerged in clean, cold water and change the water daily. In practice, “They’ll be good in the fridge with clean water for approximately 3 days.” Beyond about 48–72 hours at refrigerator temperatures (around 4 °C), you risk off flavors or bacterial growth. To maximize safety and quality, drain and rinse your beans, refresh the water daily, and plan to process them into soy milk within two days—three days at the absolute longest. If you ever notice a sour or yeasty smell, discard the batch and start fresh.

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