That's cool, guys!
I got the SoyaPower last night! I knew I would because of UPS tracking, so the night before last I decided to make soy milk the old fashioned way to compare. Well, it was pretty much a disaster, this was my first time and I was sort of unprepared for what to expect. I used a book and watched a couple videos on You Tube. You soak the beans then put them in the blender with water and blend it for a couple minutes, then you pour it into cheese cloth over a pot and filter the milk by squeezing the cheese cloth. I made a mess, it squirted on my shirt and the floor. You have to blend and filter like 3 more batches. Then you heat the pot and stir it. Well, it's hard to do that because it likes to burn the soy milk and spill over, which it did. So, I burned the soy milk, it tasted like crap. Then, I tried to make tofu, and accidentally poured all the curds down the sink.
I got the soyaPower and tofu box last night. I started using it at 5:30 when I got off work. It's sooooo much easier! Soak the beans, pour about 3 cups (the cup it comes with) into the machine and hit start. The only thing is you have to clean it after each use, so there's still a lot of clean up time. Since it was the first use it said to clean it first and not to drink the fist batch. So, I cleaned it and made a batch. Then it said to make tofu you need 4 batches. well, one batch takes 15 minutes, and you have to clean it after each use. I only had enough beans to make 4 batches. I couldn't drink the first batch. So, i ended up making 2 batches to make tofu with and 1 batch to drink (added sugar).
With making the tofu you boil the soy milk and add coagulant. They forgot to ship the coagulant. They did, however, send me stuff to clean it with. I used 2 table spoons of Epsom salt dissolved in a cup of water as the coagulant. After it boils for about 20 minutes it starts to curd on the top. I used another batch of coagulant because it wasn't doing it at first. You aline the tofu box with cheese cloth, the box comes with a starter cloth. Pour the curds into the cheese cloth lined box then fold the cloth over and set a weight on top of it for about 20 minutes. When the tofu was done it was about as long and wide as store bought, but it was really thin, almost as thin as tempeh, that's okay though because I like it thin. I can't believe how much soy milk you have to waste just to get a little bit of tofu! I went ahead and made BBQ tofu, there were about 6 one-inch squares. It was alright, I think I used too much Epsom salt. I probably won't make tofu very much, just mainly soy milk. So, by 10:30 I made four batches of soy milk (one to drink) cleaned the machine 5 times and had BBQ Tofu. You have to wait for the soy milk to cool down, so I tried a glass this morning and it was really good! I used it on my cereal, too. I wouldn't say the taste is "better" than store bought, but it's different. I'll probably think it taste better than store bought soon since I'll start drinking it on a regular basis.
Here's my conclusion:
The old way: Very time consuming and messy. It's easy to burn the tofu and can have that beany taste.
The new way: A lot less time consuming because there's not as much prep work. The main time is cleaning. It only took so long the first night because I had to read the directions and it was my first time. For now on it should only take about 20 minutes to make a pitcher of soy milk. I'll probably buy tofu more than I make it because that takes more time and used more soy milk. I will use the tofu box to drain store bought tofu, too. I recommend getting one of those, they're only $5.00 at soymilkmaker.com