After spending years being reluctant to own yet another single-use kitchen appliance, we finally decided to take the leap and buy a soy milk maker. We chose this machine for its ability to make raw milks, excellent reviews, and a $10 off deal. We even decided to overlook the atrocious use of comic sans on the machine’s label. I think the final push was our consumption of homemade iced soy lattes over the summer coupled with a certain teenager’s consumption of bowls of cereal drowned in soy milk (bowls plural, as in more than one per day).
Once we had our new machine, we just needed to buy bulk organic soybeans from the co-op. They look so nice in this vintage mason jar, I may have taken too many photos.
Then we had to remember to soak 3/4 cup of beans overnight for 8-10 hours. We have mostly stopped buying canned beans, so we’re really good at this step. By morning, the soybeans are more than double their size!
Then you just fill the pitcher to a line, add the soaked beans, put the top back on, plug it in and push a button. It does its thing for less than 30 minutes and beeps at you when it is complete.
This is the okara, or soy pulp, you strain off when it is done. I thought this step would be harder or messier. You really just have to stir the okara around a bit to let all the liquid drain off. The cool thing is that you can use okara to make veggie burgers or other things, so more bang for your buck. Prepare to hear the results of some okara recipe testing in the near future.
Once it is strained, voila!
Well, okay, maybe not voila. We usually buy plain soy milk instead of vanilla. One of my pet peeves is making something savory and being stuck with nothing but vanilla soy milk in the fridge. Still, even the plain stuff is sweetened and flavored. So far we’ve made 4 batches and just added about a teaspoon of sugar per cup (or less), a couple pinches of salt, and sometimes vanilla. We have deemed this more than adequate. The only thing it isn’t good enough for yet is those iced soy lattes. The flavor isn’t quite as good as store-bought. However, we are really encouraged that we have the recipe so close when we’ve been making it less than a week.
Our next experiment will be to try the recipe in this video from Everyday Dish. I have high hopes about the secret ingredient: barley malt powder.
More to come on this topic! Like a cost breakdown, and perhaps a perfected recipe in the near future.