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How to make soy milk at home!

All Soy Milk Makers are very easy to use. The whole process is controlled by sensors and a microprocessor. Basically, all you need to do is to add soybeans and water, plug in the Power Cord, and press the START button. We even include a Measuring Cup for you to measure the dry soybeans. The machine comes with a color Owner's Manual and a color recipe book.

Making Soy Milk - click here to read why soaked soybeans make better soy milk.

— An excerpt from the Owner's Manual - please read the entire manual before using the machine.
  1. Measure 80 to 100 grams of clean dry soybeans with the included Measuring Cup. Rinse soybeans and soak for 6 to 10 hours (most people simply leave the soybeans to soak overnight). Rinse the soaked soybeans again with clean water before putting into the machine.
  2. Add clean water to the Cylinder between the water level marks. Position the Head on the Cylinder.
  3. Plug the Power Cord from the machine into your household power socket, and press the the button of function you want to use. That's it! 

     The SoyaJoy will automatically cycle through the default program. It first heats the water, then grinds the beans, after which it filters and finally brings the soymilk to the boiling point several times. The whole process takes about 30 minutes and the machine will beep to signal that the milk is done and ready for use. 

    Note that this model has a temperature sensor to precisely control the temperature and heat the water to 170 F before grinding. This is to eliminate/reduce the "beany" taste. Preheating the water isn't necessary with this machine. If you use hot water, cycle time will be reduced.

Why soak the soybeans?


It is a well-known fact that soaked soybeans make much better soy milk and produce a higher soy milk yield than directly grinding dry soybeans. During the soaking process, soybeans absorb water and "produce" soy milk within themselves by a "biological" process. After six hours of soaking, the beans more than double their sizes and swell with soymilk. Grinding the soybeans at this time is just for the purpose of extracting the soy milk from the beans. 

By comparison, grinding dry soybeans and mixing with water to make soy milk is a purely mechanical process which produces lower-quality soy milk with lower soy milk yield. It is somewhat like making soy milk with pre-ground soy flour and water. Also, grinding dry soybeans consumes much more power than grinding soaked soybeans - which produces more heat at the instant the blade contacts the soybeans, thus destroying valuable nutrients.

Now you get the idea - the quickest recipe does not necessarily produce the best food! Furthermore, leaving the soybeans to soak overnight does not waste your time anyway! They don't need to be soaked exactly for 8 hours. Anywhere between 6 to 16 hours is fine - that could certainly dovetail with your bedtime hours!

Making Tofu

Once the soy milk is made, the major part of the work of making tofu is done! The two remaining steps are:
  1. Add a small amount of either Calcium Sulfate or Magnesium Chloride to coagulate the milk while gently stirring.
  2. 10 to 20 minutes after the coagulant is introduced, the milk will separate into curds and whey. The curds are put into a forming container lined with cheesecloth.
If you have never made tofu, you may need a few practice tries before you succeed. Please find more detailed instructions on our Web site on how to make tofu.

Making Milk from Other Seeds and Nuts, Such As Rice Milk, Almond Milk, ...


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Last updated: 7/18/2013

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