The present invention relates to a method of producing whole soybean milk which exhibits little change in viscosity after being stored for a long time and has good storage stability, and whole soybean milk formed by the method. According to the present invention, whole soybean milk having a small particle size can be easily obtained by a simple process when compared to conventional methods of producing whole soybean milk, and the production time for soybean milk can be decreased. The whole soybean milk prepared by the present invention exhibits little change in viscosity after being stored for a long time, in contrast to conventional soybean milk that includes both tofu residue and soybean liquid and exhibits an increase in viscosity as time passes. Therefore, the expiry date may be markedly extended.
