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Customer Review

168 of 169 people found the following review helpful
5.0 out of 5 stars Awesome product, awesome result., January 14, 2008
Verified Purchase(What's this?)
Awesome product, awesome result.

When buying an appliance, it is important to know what to expect - and not to expect - from it; many of the negative reviews for the Soyabella (and other soymilk makers) seem to be from people who had the wrong idea about what soymilk makers actually /do/.

When made the old-fashioned way, making your own soymilk consists (a) soaking the beans in cold water, (b) grinding the soaked beans into a paste, (c) two to four hours of simmering, skimming, and keeping pots of water and soybean-paste from boiling over, (d) straining resulting hot liquid to get out the bean fiber, and (e) seasoning to taste. It's not hard to do at home, but it's tiring and very time consuming. Automatic soymilk makers replace the hours of heating and processing beans and water into a milk-like solution with a casual 15-minute wait, and do some of the straining for you. They do /not/ fully strain the liquid (that takes too fine a sieve - it would clog incessantly) or conjure seasonings out of thin air.

If you're serious about getting the price savings (about a quarter the cost), energy and resource savings (no packaging or fuel used to get it to you) and convenience (no need to run to the store when you need more), be realistic about what the Soyabella will do for you - and you'll find yourself enjoying the best soymilk you've ever tasted.

And so:

1) Soak your beans for 8-12 hours.
2) Run the soymilk maker.
3) Pour the resulting soymilk through cheesecloth or a /very/ fine sieve, to remove the last 'gritty' particles.
4) If desired, season with a bit of salt, sweetener, and whatever else you fancy (vanilla anyone?)

We've been using our Soyabella for several weeks now, and have had consistent, delicious results. Not only is the soymilk excellent, but it makes a great-tasting tofu, as well. The okara (leftover bean mash - you're not throwing that stuff out, are you? It's a powerhouse of nutrition and a free bonus) is of similarly high quality, and has become a staple mixed into doughs for our breads, muffins, and even cookies.
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Showing 1-2 of 2 posts in this discussion
Initial post: Mar 23, 2008 2:27:04 PM PDT
colababy says:
Thank you for your directions. I found #3 to be essential to making the quality of soymilk that I'm used to. (after running the MILK feature, 3) Pour the resulting soymilk through cheesecloth or a /very/ fine sieve, to remove the last 'gritty' particles. ). This makes a silky smooth soymilk. YUM!

Posted on Mar 17, 2009 3:41:03 PM PDT
V. H Lok says:
How easy is this machine to clean? I would assume that it leaves a mess of okara in the machine?

As for the "fine sieve" I've found that, when making yogurt cheese, or straining stock, that a washable "gold" coffee filter is really nice (and doesn't generate as much waste as cheesecloth or paper coffee filters, though you have to wash it, of course!)
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Location: Nashua, NH

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