Top positive review
125 people found this helpful
Makes great simply great milk, simply!
on January 19, 2009
Though I've made nut milks by hand for years, I've never had a soy milk maker before so I have no comparison with using other home milk makers. I have however been drinking commercial soy milk since before the major companies figured out the 180 degree process and got rid of the bitter flavor - so I know what soy milk tastes like when that's done wrong! Urk!
I can say for sure that the 930P does what it should - keeps the soy beans at 180 degrees F for the whole grinding and cooking process. It's easy to set up, a snap to clean (truly takes 2 minutes) and is totally simple to use. It makes soy, rice, nut and mungbean milks perfectly. The soy milk tastes clean and fresh - and like soy beans :D
So many people seem to get a soy milk maker and want the soy milk to taste like what you drink in the store. For that, you have to add what they add to commercial milk: sugar, salt, vanilla, calcium, vitamins A and D, carrageen/guar gum and various other possibilities. I like the straight soy milk, but my kids want something more familiar and I wanted soymilk that I could use as creamer in my tea, so I've been working with various recipes to get as close to their familiar Soy Dream as possible.
My closest attempt so far:
*1/2 cup soy beans, soaked over night and de-skinned (crush and rub the soybeans, the skins will collect in the water above the beans to remove)
*1/3 cup of millet (this does 2 things - gives that thicker creamier feel and a light sweet taste)
Put these in the Soy Quick and make milk according to the Soymilk setting. When done, strain through the strainer and then strain again through a permanent coffee filter (I really do recommend this second straining - the wire mesh included strainer is great, but anyone used to commercial soymilk expects absolutely no particulate. It's an extra 5 bucks and well worth it.). Now add:
*1/4 cup of brown sugar (we like brown, it may be way too strong for others though)
*1/2 tsp of salt
*1/2 tsp vanilla
*(calcium carbonate if you want it - provides calcium, but also gives that heavy creamy after-taste you are familiar with from commercial soy milk)
Stir and let cool. Refrigerate in an air-tight container.
I want to try barley malt as sweetener - I think it would give an even better flavor than brown sugar for the kids :)
I have also made mung bean milk (a nice addition to other milks at about a 1:3 ratio - it has good medicinal qualities), hazelnut milk and almond milk. They all turn out great! I particularly like hazelnut milk and think it makes great smoothies. I would love to try ice cream made from hazelnut milk!
A word to the wise - almond milk is probably the easiest transition for anyone who is used to commercial milks. You don't have to add much of anything to get it tasting like something familiar :)