How Much Can You Save on Groceries

Groceries are easily 30% more expensive than they used to be.

And it’s not the big things that hurt the most.

It’s the everyday basics you keep buying again and again.

Let’s Start With Something Simple:

Plant Milk

If you buy plant milk regularly, you already know:
A “good” one is usually around $4 to $6 per carton.

And if you use it daily… coffee, cereal, smoothies…
That’s easily 1 carton per day.

👉 That’s about $150 per month.

Now compare that to homemade:

Soybeans in bulk costs $20 for 5kg.

Now for one batch of soy milk you need 200g of soybeans, so in summary cost per liter is aprox. $0.80.

👉 That’s around $20 per month.

Same daily habit. Very different cost.

Savings:

$150 → $20 = $130 saved every month (just on milk)

Now Yogurt (This One Adds Up Fast)

This one surprised me the most.

Good plant yogurt is usually around $2 to $4 per cup.

That feels cheap when you grab one... But if you eat it daily:

  • $3 × 30 days = $90 per month

Now homemade:

Made from your own milk.

No gums. No starch. No fillers.

👉 Around $0.20 to $0.50 per serving

👉 About $10 per month

Savings:

$90 → $10 = $80 saved every month

And Then There’s Tofu

Tofu is one of those things you don’t think about.

You just grab it.

But it adds up too.

Store-bought:

  • $3 to $6 per block
  • 2 to 3 per week

👉 Around $60 per month

Homemade:

Made from soybeans, same as milk.

👉 Around $1 per block

👉 About $12 per month

Savings:

$60 → $12 = $48 saved every month

So What’s the Total?

Let’s keep it realistic:

  • Milk: ~$130 saved
  • Yogurt: ~$80 saved
  • Tofu: ~$48 saved

👉 That’s around $258 every month

and

$3096 in a year!

Why Most People Don’t Notice This

Because it doesn’t feel like a big expense.

It’s:

  • $3 here
  • $5 there
  • a quick stop at the store

But it happens every day.

And over time, it quietly becomes one of the biggest food expenses.

Can You Make All of This at Home?

Yes. You absolutely can.

You don’t need any special tools.

You can make plant milk, yogurt, and tofu using things you already have in your kitchen.

But let me show you what it actually looks like.

GET THE RECIPE:

Homemade Soy Milk

⏰ PREP : 30 minutes

⏰ COOK : 1 hour 30 minutes

⏰ SOAKING TIME : 6 hours

🍴YIELD : 4 cups

Ingredients:

  • 250g of soybeans
  • 4 1/2 cups of water
  • 2 tbsp of maple syrup

Recipe:

1. Soak soybeans for 6 hours or overnight.

2. Drain the soybeans and add them to a bowl.

3. Add 3 cups of water to the soybeans. Use an immersion blender or regular blender to blend the soybeans and water together until a thick consistency.

IMPORTANT: Don't use the soaking water as it can cause a digestive problems.

4. In another pot, add the cheese cloth on top. Pour the soybean mixture onto the cheese cloth. Using the cheese cloth, squeeze the liquid out from the soybean mixture. Gather the ends together and hold them tightly with one hand. Then use the your other hand to carefully squeeze out the liquid.

5. Once you’ve squeezed out all the liquid, add another 1 1/2 cups of water to the soybean grounds.

6. Place the pot on the stove and heat the soy milk until it boils. Now on low heat boil the soy milk for 10 minutes stirring the milk every few minutes to prevent the bottom from burning. Turn off the heat.

7. Add the maple syrup and mix.

8. Pour the soy milk into a container and store in the fridge. This milk will be fresh from 3-5 days.

TIP: To make it last longer add a little bit of salt when adding maple syrup.

Now we have made soy milk successfully.

From here, you can turn it into yogurt or tofu.

See the next recipes to learn how.

GET THE RECIPE:

Homemade Soy Yogurt

⏰ PREP : 5 minutes

⏰ COOK : 6 hours

🍴YIELD : 4 cups

Ingredients:

  • 4 cups of soy milk
  • 2 probiotic capsules (I'm using brand NOW here is the link - PROBIOTICS NOW)

Recipe:

1. Heat or let the soy milk cool down to 42°C (108°F). This is the ideal temperature for the bacteria to work and ferment properly.

2. Add probiotic capsules and stir well with a whisk until completely blended.

3. Pour the mixture into clean glass containers or one big container.

4. Now it’s time to let the yogurt set. Keep them in a warm spot, around 40–45°C or 104–113°F, for 6–12 hours. I preheated my oven for 42°C and left it in it for 6 hours. You can ferment your yogurt using an Instant Pot, yogurt maker, oven light, thermos, or any warm spot that stays steady around 40–45°C (104–113°F).

5. Once you’ve squeezed out all the liquid, add another 1 1/2 cups of water to the soybean grounds.

6. After just 6 hours the yogurt is set and ready to be enjoyed.

7. Transfer the jars to the fridge for at least 10 minutes to stop the fermentation. This helps them thicken even more and sets the flavor.

8. Enjoy as-is, or add fruit, vanilla, or jam.

NOTES

  • Reduce cook time by an hour or two for less tangy yogurt.
  • Increase cook time by an hour or two for more tangy yogurt.
  • Don’t worry if your first batch is a little runny — it still has all the probiotics. Next time, try fermenting longer or adjusting your milk.
  • Always use clean utensils and jars — yogurt bacteria are friendly, but they don’t like competition.
  • Save a few spoonfuls of this batch as the starter for your next one. It’s the easiest, cheapest way to keep your yogurt-making going.

GET THE RECIPE:

Homemade Tofu

⏰ PREP : 10 minutes

⏰ COOK : 1 hour

🍴YIELD : 1 block

Ingredients:

  • 4 cups of soy milk
  • 1/4 cup lemon juice (1/2 lemon)
  • 1 tsp of salt (optional)

Recipe:

1. For soy milk to curdle properly, it needs to be hot. Heat the soy milk until it reaches a boil.

2. Add lemon juice to the hot soy milk.

3. Mix it well — you’ll start to see small curds forming right away.

4. Add 1 teaspoon of salt for a light flavor, or skip this step if you prefer plain tofu.

5. Let the mixture sit and curdle for 10 minutes. You’ll see the curds separate from the yellowish liquid — that’s exactly what you want.

6. While it’s setting, prepare your tofu press.

7. Pour the mixture carefully into the cloth-lined press.

8. You’ll see how the curds stay inside the cloth while the liquid starts draining out.

9. Place the top of the tofu press on and gently press it down.

10. Leave it like this for 20 minutes on the countertop to drain most of the water.

11. After 20 minutes, pour out the excess water and move the press to the fridge for the final pressing.

12. Let it press in the fridge for at least 2 hours.

13. After 2 hours, your tofu is ready! Keep it stored in an airtight container in the fridge until you’re ready to use it.

So Why Doesn’t Everyone Do This?

It’s not because it’s hard to understand.

It’s because it’s hard to keep doing.

You try it once…

maybe twice…

But doing it regularly is a different story.

What Helped Me Make It Stick

I didn’t need new recipes.

I needed a way to make it simple enough to repeat.

Something that removes:

  • takes care of the cooking
  • blends everything properly
  • gives consistent results
  • and doesn’t turn the kitchen into a mess

That's where MioMat comes in.

It basically handles the whole process for you :

Add ingredients + water

Press a button

Enjoy your milk

And Something I Didn’t Expect

It’s not just easier.

It’s actually more efficient.

When I was making soy milk with a blender,

I needed around 200 to 250 grams of soybeans to get a creamy result.

With MioMat, I use about 100 grams.

And the milk is still smooth and rich.

That’s because it breaks down the ingredients much better and cooks them at the same time.

So you get more out of less.

What That Means for Your Savings

You’re already saving money by making things at home.

But with MioMat, you go even further.

You’re also using less ingredients for every batch.

So your real cost per serving drops even more.

And over a month, that can add up to around $50 in extra savings.

That’s how you can realistically get to:

$300+ saved every single month

 Is It Necessary?

No.

You can absolutely do everything at home with what you already have.

But if you want this to feel easy…

and not like extra work every time…

There is a simpler way.
MioMat® - The Complete Plant Based Milk Maker - MioMat

You won't get just the machine

With MioMat, you don’t just get the machine.

You also get step-by-step video courses that show you exactly how to do it.

Inside, I show you:

  • how to make smooth, creamy plant milk every time
  • how to turn that milk into thick homemade yogurt
  • how to make real tofu from scratch, step by step

Everything is explained in a simple way.

No guesswork.

No figuring things out on your own.

Why This Makes a Difference

Instead of trying to piece everything together…

You follow a process that already works.

And that’s what makes it easy to:

  • actually do it
  • repeat it
  • and keep saving money every month

Try It Risk Free

You can try it for 30 days and see if it's something for you. If you don't like it we will give you all your money back.

 Try MioMat