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Soy Milk Maker! The SoyaPower

post #1 of 14
Thread Starter 
post #2 of 14
I have the SoyaPower. I don't use it that much anymore. I really should. But drinking it plain, or slightly sweetened, it tastes beany to me. In another thread, I asked how to fix this, and I think someone recommended mixing some almonds with the beans. I tried that, but it didn't seem to taste any different. I think the website has recipes to make it taste more like commercial soymilk ... I should take a look at them.



It doesn't work well for coffee, either, as it tends to curdle. But it works great in smoothies, which is mostly what I use it for.



The machine itself is really easy to use and clean. I also have the tofu press, but haven't used it yet.



That doesn't really sound like a glowing endorsement, does it? I guess I just need to find the right recipe. It is a great machine.
post #3 of 14
i have the soyquick one at home. i posted a detailed review of it on my site. check it out, leafygreen.info





http://leafygreen.info
post #4 of 14
Thread Starter 
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 make it 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 in this morning and it was really good! I used it on my cereal, too.



Here's my conclusion:



The old way: Very time consuming and messy. It's easy to burn the tofu and it has that nasty 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
post #5 of 14
Thread Starter 
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 in this morning and it was really good! I used it on my cereal, too.



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
post #6 of 14
Thread Starter 
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
post #7 of 14
Thread Starter 
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 is tastes "better" than store bought, but it's refreshingly 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
post #8 of 14
Thread Starter 
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 is tastes "better" than store bought, but it's refreshingly 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 soy milk and can have that beany taste.



SoyaPower: 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 uses 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
post #9 of 14
I had a similar experience the one or two times I tried to make soy milk without a machine. What a pain! And it sounds like making tofu is a pain in the ass, too, which is why I haven't tried it yet.



What do you mix in your soy milk? Just sugar? What kind (white, raw, etc)? How much do you add? It doesn't taste a little beany to you? I've heard that brown rice syrup helps it taste more like store bought, but that stuff ain't cheap.
post #10 of 14
Thread Starter 
I used ogranic cane sugar, it doesn't need very much. It didn't taste that beany to me. To me it's not really a bad taste, just different.



I haven't used it much since I've been getting into raw food. I'll probably start using it to make nut milk.
post #11 of 14
Thread Starter 
I just posted a video on how to make tofu from scratch. The first step it to make soy milk and I use the SoyaPower to do it.
post #12 of 14
I make soymilk and tofu every week and you're doing it a bit wrong. : ) Eventually I'm going to write up a whole tutorial, but for now to help with your curd forming problem:



The most important factor I've found for good curd formation is heating the soymilk to 190F before adding the coagulant (Use a thermometer. If you boil over soymilk you will be very very unhappy). That has pretty much guaranteed nice big curds for me. Also your water to soybean ratio should be about 8:1. Two cups of soybeans should make a bit more than a standard store-bought package of tofu.



Also, adding more coagulant does not make firmer tofu. The biggest factor for firmness is how hard you press it. Soy bean quality, soy milk quality (might be an issue using a machine), and different types of coagulants also factor in. oh, and don't stir it so much. I stir mine for a second and that's it. You can tell if you haven't used enough coagulant (once you have the other factors nailed down) if you don't see clear yellow whey separate from the curds. Just add some more (always mixed in with some hot water first).



Epson salts make good tofu, but if you use calcium chloride or gypsum you'll have the benefit of adding calcium to your diet instead of sodium. You can get those coagulants from brewery supply stores.



I could go on and on for hours but hopefully that much will help you out a bit.
post #13 of 14
Thread Starter 
Thanks! I quoted you under the video.
post #14 of 14
Are there any soymilk makers that are NOT made in China under exploitative factory conditions? I'm interested in buying one made under fair labor conditions, even if it means paying significantly more $$. Thanks for any help here!
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