Guest guest Posted December 30, 2007 Report Share Posted December 30, 2007 I was thinking about getting one any thoughts on brands you or your friends use? I had a freind that bought one a few years back and hardly used it. However since my son can only take soy I would think I would use it often. I heard the price per quart is around 5 cents compared to 4.00 at the store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2007 Report Share Posted December 30, 2007 My daughter has been using soymilk for 4 years now as she has a difficult time digesting dairy protein. She prefers Silk, but I've bought other brands including the store's brand and she has not complained. I generally buy whatever is on sale and she's hasn't complained yet. Hope this helps. rchaloune <rchaloune wrote: I was thinking about getting one any thoughts on brands you or your friends use? I had a freind that bought one a few years back and hardly used it. However since my son can only take soy I would think I would use it often. I heard the price per quart is around 5 cents compared to 4.00 at the store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2007 Report Share Posted December 31, 2007 On 12/30/07, rchaloune <rchaloune wrote: > > I was thinking about getting one any thoughts on brands you or your > friends use? I have the SoyaJoy (http://www.soymilkmaker.com/index.html) Mine makes about a quart of soy milk at a time. The company also makes the SoyaPower, which appears to have nice features, including allegedly being easier to clean than the SoyaJoy. (But I can't really complain about my model as it was a present! :-) And I do really love my soymilk machine and use it often.) Oh, one drawback to making your own soymilk: you have to use it within 2-3 days (or freeze it) because it doesn't have all the commercial whatsits and whoknows that packaged soymilk has to make it last forever and ever. (On the bright side, some of those whatsits give me a stomach ache that I don't get from homemade soy milk, so there's probably a tradeoff of healthier for less convenient.) This page talks about the importance of getting a machine that requires soaking the beans before making soy milk, even though it requires more pre-planning and time. http://www.soymilkmaker.com/whysoakbean.html As you can see, the page is on the site of the SoyaJoy, but it has a couple of links to reputable outside sources (including Dr. John Robbins) who agree that it is important to soak before making milk. (So it is important to look at that aspect, no matter which machine you choose.) One of the things that has held me back from making tofu is that it takes four quarts of soymilk to make tofu. In the SoyaJoy, one quart is very reasonable as it takes fifteen minutes to make (not counting the 6-10 hours of soaking, of course.) But four quarts would take far more than an hour because between each batch there is cooling down the machine and cleaning it. Additionally, the best way to clean the filter basket is to soak it in a solution of " magic cleaner " (unless you really like spending fifteen minutes or more scrubbing the filter basket. I can't stand it, myself, because it's one of those sensations that runs chills up and down me, like fingernails on a blackboard) so it really doesn't become practical to consider making four quarts at once without buying at least a second filter basket to let one soak while the other is working on more milk. I don't know if there is a machine on the market that makes a gallon at a time (I assume there must be as there are all sizes of machines, all the way up to huge industrial-sized soymilk machines for commercial kitchens, as well as the factory machines which must surely be even larger.) But if you think you might be wanting to make tofu in the future and you can afford a larger machine and have the space for it, you would want to look for one that can make a gallon at a time to streamline the tofu process. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2007 Report Share Posted December 31, 2007 Jeez, ya know I responded to this subject because I thought the original poster was asking about brands of soymilk to buy. I never even knew there was such a thing as a soymilk maker. Very interesting. I will have to check it out. Sparrow R Jones <sparrowrose wrote: On 12/30/07, rchaloune wrote: > > I was thinking about getting one any thoughts on brands you or your > friends use? I have the SoyaJoy (http://www.soymilkmaker.com/index.html) Mine makes about a quart of soy milk at a time. The company also makes the SoyaPower, which appears to have nice features, including allegedly being easier to clean than the SoyaJoy. (But I can't really complain about my model as it was a present! :-) And I do really love my soymilk machine and use it often.) Oh, one drawback to making your own soymilk: you have to use it within 2-3 days (or freeze it) because it doesn't have all the commercial whatsits and whoknows that packaged soymilk has to make it last forever and ever. (On the bright side, some of those whatsits give me a stomach ache that I don't get from homemade soy milk, so there's probably a tradeoff of healthier for less convenient.) This page talks about the importance of getting a machine that requires soaking the beans before making soy milk, even though it requires more pre-planning and time. http://www.soymilkmaker.com/whysoakbean.html As you can see, the page is on the site of the SoyaJoy, but it has a couple of links to reputable outside sources (including Dr. John Robbins) who agree that it is important to soak before making milk. (So it is important to look at that aspect, no matter which machine you choose.) One of the things that has held me back from making tofu is that it takes four quarts of soymilk to make tofu. In the SoyaJoy, one quart is very reasonable as it takes fifteen minutes to make (not counting the 6-10 hours of soaking, of course.) But four quarts would take far more than an hour because between each batch there is cooling down the machine and cleaning it. Additionally, the best way to clean the filter basket is to soak it in a solution of " magic cleaner " (unless you really like spending fifteen minutes or more scrubbing the filter basket. I can't stand it, myself, because it's one of those sensations that runs chills up and down me, like fingernails on a blackboard) so it really doesn't become practical to consider making four quarts at once without buying at least a second filter basket to let one soak while the other is working on more milk. I don't know if there is a machine on the market that makes a gallon at a time (I assume there must be as there are all sizes of machines, all the way up to huge industrial-sized soymilk machines for commercial kitchens, as well as the factory machines which must surely be even larger.) But if you think you might be wanting to make tofu in the future and you can afford a larger machine and have the space for it, you would want to look for one that can make a gallon at a time to streamline the tofu process. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2007 Report Share Posted December 31, 2007 On 12/31/07, Ali Baba <ali95baba wrote: > > Jeez, ya know I responded to this subject because I thought the > original poster was asking about brands of soymilk to buy. I never > even knew there was such a thing as a soymilk maker. Very > interesting. I will have to check it out. I love mine! It doesn't even make that much extra work in the kitchen - put a scoop of soybeans in water when you get up, run the soy machine for fifteen minutes while you're cooking dinner. Put the filter to soak and spend about a minute scrubbing the machine parts. Put the soymilk in the fridge and it's cold by breakfast. It doesn't taste the same as packaged when it comes straight out of the machine, but that means you can do all sorts of things with it and create your favorite flavors. Plain for adding to soups or add a teaspoon of vanilla extract, an 1/8 teaspoon of salt (cuts the " beany taste " ) and your favorite sweetener for drinking or over cereal. Add chocolate syrup (all I've seen in the grocery are vegan but they do have high fructose corn syrup.) or make smoothies. Many packaged soy milks have calcium added, so if that's where you're getting your calcium, you have to find another source if you switch to homemade soymilk. Another thing you get from having your own machine is okara. That's the pulp that's left behind when you make soymilk and it still has lots of nutrition value, too. It can be dried out in a low heat oven and made into a dessert topping or a soup additive or a bread dough additive to put more protein in your homemade bread. You can make veggie burgers and okara " chicken " strips out of it. It freezes if you don't have time to work with it immediately or if you want to save up a bigger batch to dehydrate all at once. I'm still learning what to do with okara, but it's neat to have a traditional Japanese food that you can't get in the store (at least I've never seen okara for sale in any store.) Sparrow Quote Link to comment Share on other sites More sharing options...
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