Other Sellers on Amazon
SoyaJoy G4 Soy Milk Maker & Soup Maker with all Stainless Steel Inside New Model
|Price:||$126.99 & FREE Shipping. Details|
Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide customer service for these products. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and .
If you're a seller, Fulfillment by Amazon can help you increase your sales. We invite you to learn more about Fulfillment by Amazon .
- Enter your model number to make sure this fits.
- New model replacing the 5-star rated SoyaJoy G3 with increased 1.7 litter capacity and bottom heating technology
- All stainless steel construction for the grinding and cooking chamber
- Five automatic, one-button functions for fully cooked milk, soup, and raw vegan milk from beans, grains, and nuts
- 4th generation filter-less design for easy use and cleaning with Perfect Grind Technology for high milk yield
- High tech design complete with advanced temperature and water level sensors and solid-state power controls for superior performance and durability
Frequently bought together
Customers who bought this item also bought
Sanlinx Inc. is the pioneer for home-use soy milk makers. Since it introduced its original SoyaJoy in 1999 specifically designed for the US market, every generation of its SoyaJoy has been the best seller. The newest forth generation SoyaJoy G4 is simply the most advanced and full featured soymilk maker at any price. Key SoyaJoy G4 features: - Microprocessor-controlled with five function buttons, each optimized for making milk from beans, grains, seeds or unlimited combinations of them. - Makes raw milks, as well as hot milks, soups, and porridge. More versatile than any other soy milk maker. - Easy to use - add water and beans, seeds, or grains(dry or soaked) directly to the pitcher. Pitcher has max./min. water level marks. - All stainless steel construction for the grinding and cooking chamber No food color stains or concerns of plastic leaching into food. - Perfect Grind design makes perfect grinding of beans, seeds, or grains to achieve higher milk yield. - Fourth Generation (G4) filter-less and all stainless internal design is the easiest to clean. - Enhanced cooking cycle for better taste and digestion. Soymilk is cooked for over 20 minutes above 200-degree F. to ensure the inactivation of the enzyme inhibitors. - Water level sensor, temperature sensor, and overflow sensor working with microprocessor to control heating grinding temperature for best nutrition and control. - Premium design complete with multiple sensors and solid-state power control ensure long life and safety against boil-over & overheating. Accessories: a measuring cup, pitcher & sieve, cleaning pad, user manual, and 1-year warranty. Choose “sold by Sanlinx” for bonus 0.3 lb sample soybean.
Top Customer Reviews
I make 3 quarts about every 4 or 5 days (2 batches = 3 quarts). For each batch, I use one of the little cups that comes with the machine and 3 tablespoons of oatmeal. After I strain it, I add 1/4 teaspoon of salt and 2 tablespoons of a sweetener (brown sugar or coconut sugar). We use this for drinking and in recipes.
I also use this machine to make milk for vegan yogurt using a batch of soy milk mixed with some soaked cashews. I get the culture from Cultures for Health who ships very quickly. Amazon doesn't carry a vegan yogurt culture I don't think. I have also made a delightful tofu using 2 batches of soy milk (only). Both the yogurt and tofu recipes are from the book Artisan Vegan Cheese.. The homemade yogurt is used to culture many of the cheeses in her book as well. I also highly recommend the Laura nonGMO soybeans.
I tried making it with my Osterizer, which was incredibly noisy and messy.
Then I ordered the G4 from Amazon after some research and it is very quiet, apart from some very annoying loud beeps when you program it and when it is finished making the milk.
I have found that it is vital to soak the almonds for at least 12 hours to soften them. I have also found that increasing the number of almonds 50% over what they recommend makes a thicker, most tasty milk and cycling the G4 three times makes the pulp so fine you don't really need to strain it. The fiber is good for you anyway.
Now, if we could just get them to tone down the beeps.
My other issue seems to be that (so far) I don't seem to like homemade soymilk very much. I would suggest folks that haven't had homemade soymilk try making a batch without a machine first: this will let them know how much trouble it is to make soymilk without a machine (a big selling point for the machine!) AND let them see if they actually like the resulting homemade soymilk. Homemade soymilk is not as finely-ground as the commercial product, and (of course) it doesn't contain stabilizers. So it's basically ground, cooked, soybeans in a somewhat watery liquid. If one has just shaken the soymilk container, the particles will be briefly in suspension, and then they start to settle. I usually drink most of my soymilk in coffee, and so that means the first 3/4ths of my cup of coffee is somewhat watery, and the last quarter cup I can chew -- sort of like coffee-flavored hot cereal. Homemade soymilk is what it is; my expectations for a creamy product were unreasonable. I've tried adding rice and oats to the recipe; this just seems to add to the sediment load rather than adding body. I will keep experimenting.
Update: adding xanthan gum helps keep the sediment in suspension, and adds a 'fuller' mouthfeel. While I still think commercial soymilk tastes different (and, sadly, to me, better) than homemade soymilk, the xanthan gum goes a long way towards making the soymilk more acceptable in coffee because it stays mixed.
The tricky part is getting the xanthan gum evenly dissolved in the soymilk, even using a blender.
Update 2: I purchased a nut-milk bag, and this works to filter out the last 1/4 cup or so of okara in a batch of soymilk, resulting in a non-gritty milk. With the sediment removed, I think I will be able to reduce the amount of xanthan gum to (perhaps) 1/8th tsp per batch. That said, filtering with a nut-milk bag is a bit awkward, as the milk is very hot, and so squeezing the bag is pretty much out. I sort of jiggle the bag to get the milk to flow through the bag.
Here's my procedure:
Soak 3/4th cups of soybeans (conventional measure) and make soymilk using the 'soaked beans' button. I use an eight-cup glass measuring cup to heat 6-7 cups of water to boiling in the microwave and then add the very hot water to the soymaker to the fill line. This speeds up the process. When the soymilk is done, strain it into the plastic pitcher or another container, removing the okara. Next, strain the milk through a nut-milk bag into yet another pitcher to remove the remaining okara.
In a separate small cup or bowl, thoroughly mix 2 Tbls sugar, 1/8th tsp salt, and 1/8th - 1/4 tsp of xanthan gum.
Put the blade of an immersion/wand blender in the soymilk; turn it on so the soymilk is in motion while you sprinkle in the sugar mixture. If you continue to blend the soymilk, it will foam and you may need to use a bigger storage container, so stop before it gets very foamy. Add vanilla if you want to use some. I find that the alcohol-free vanilla tastes significantly better in soymilk than the regular extract, but it is much more expensive.
Put the soymilk in a storage pitcher and chill. The milk will thicken while it chills. After it's chilled, you will need to blend it one more time to break up the gelled foam. The resulting milk will be a bit thicker than commercial soymilk, but the sediment will remain in suspension. I think the extra 'creaminess' works well in coffee.
If you don't want to use xanthan gum, Bob's Red Mill says you can use 1 1/2 times as much guar gum to replace xanthan gum in a recipe. I haven't tried that.
To summarize, you might want these accessories to go with your soymilk maker: very large glass measuring cup, nut-milk bag, extra pitchers for storage or processing, an immersion blender, alcohol-free vanilla.
I'll let you know if I come up with any further improvements in the recipe.
And, apropos of nothing, here's a soup recipe:
3/4th cup red lentils, rinsed and soaked
2-3 carrots (two large or three medium), peeled and cut in thin coins
1/2 sweet potato, peeled and cut in small pieces
2 ribs celery, sliced thinly crosswise
1 hot pepper, seeded, or add your favorite hot sauce to taste after cooking
3-4 garlic cloves, peeled
1/2 - 1 tsp grated ginger
1 tsp salt
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
Put ingredients in the soymilk maker; add hot water to between the fill lines.
Put the top on and press the 'porridge' button. When the soup is done, add two Tbls Bragg's Liquid Aminos and 2-3 minced green onions/scallions. Stir and taste for salt.
Variation: substitute 2 1/2 cups frozen sweet yellow or white corn, thawed, for the soaked lentils; omit carrots;
increase sweet potato to a whole sweet potato; omit ginger.
Most Recent Customer Reviews
Cons: hard to clean, the blade is heated so high while soy is being crushed, they stick to the blade like glue, I tried to soak overnight and...Read more