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The Automatic Soy Milk Maker - How to make soy milk at home!
The SoyaJoy Soymilk Maker is 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.
— An excerpt from the Owner's Manual - please read
the entire
manual before using the machine.
-
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.
-
Add clean water to the Cylinder between the water level marks. Position
the Head on the Cylinder.
-
Plug the Power Cord from the machine into your household power socket, and press the
START button. 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 15 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 º F before grinding. This is to
eliminate/reduce the "beany" taste. Preheating the water isn't necessary with
this machine. If you want to know more details about the machine and would like
to see more
pictures, please click here.
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:
-
Add a small amount of either Calcium Sulfate or Magnesium Chloride
to coagulate the milk while gently stirring.
-
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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| Products | How to use
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Copyright © 2001 by Sanlinx
Inc., all rights reserved
Last updated:
07/17/2006
|
Sanlinx Inc., 4755 Fowler Dr., Morristown, TN 37814-7707