Soy Milk Maker - I have questions

December 22, 2019 12:23 PM

I've just started making soy milk & tofu at home - I'm wondering about using a soy milk maker to speed up the process. Do you use a soy milk maker - and do you make tofu with the milk?

So - here are the main things I'm wondering - I've done some reading online, but as usual am finding conflicting info.

If you have a soy milk maker, or have used one in the past:

1. Will using a soy milk maker take less time than making by hand?
2. Will the soy milk work well for tofu?
3. Do you have to strain your soy milk from your maker?
4. Will I end up with less okara (if straining) using a maker than when making by hand? (I ask this because I am struggling with finding uses for the okara - for the whey from making tofu, I just save that to use in bread).
5. What soy milk maker do you use? Do you recommend it?
6. How's the clean up? I feel like I create so much washing up with making by hand - it seems like every pot, bowl, strainer and nut milk bag in the house needs washing once I'm done. I'm assuming with practice I'll get more efficient?
7. We have one family member who likes sweetened soy milk for cereal - do you prefer your homemade over store bought? He likes Silk, for comparison purposes....

I've tried two different recipes, and like this one best so far (Andrea Nguyen). My kitchen space is a little limited, so I have to re-arrange something if I'm going to find room for a new appliance, and like to make sure it is something I'll truly find useful prior to going to that trouble.

Thank you so much - if there is something you know that I've forgotten to specify, please don't feel limited by my specific questions.

posted by hilaryjade to Food & Drink (2 answers total)

It's not faster, but it is easier since you can soak and grind and strain in one thing that holds the correct temp throughout the process.

Yes you can use it for tofu.

Most of these gadgets have a built in strainer, though depending on the model you may want to strain it again.

You end up with the same amount of what (it's not a different process or anything)

I used a japanese one at a friends house, not sure of the brand, but I liked it and it was an easy clean up compared to the pots and strainers I use otherwise.

Honestly I was shocked at how much sugar it took to recreate the sweetness of Silk. But I generally dont drink soymilk -- I just make tofu occasionally so that part wasnt an issue for me.
posted by ananci at 3:59 PM on December 22, 2019

Response by poster: I've bought a Soyajoy G4 - I've used it twice now and I do think it is a nice time savings over making soy milk by hand. I like not having to transfer from pot to blender and back. It grinds more finely than my blender was, I believe - I am still using a nut milk bag to strain so I can more easily press the milk out of the okara. The flavor is very good for plain, and I look forward to making a batch with a few dates in it for sweet.

It does take a bit of scrubbing to clean - so did the pots and the blender method, but those I could fling in the dishwasher.

The dogs are afraid of it and go outside when it is in use. I'm hoping they are able to adapt, however, no one has ever gotten accustomed to the loud beep on the waffle iron, so they may just decide that the soy milk maker is equally dangerous. ;)
posted by hilaryjade at 6:16 PM on January 1, 2020 [1 favorite]