Homemade Soy Milk (duyu)
I have a thing for kitchen gadgets. Sunnie is forced to engage in long-term defensive maneuvering to prevent me from picking up whatever genius invention rolls onto the shelves on any given day. However, we’re now about 9 months into life with the SoyaPower Plus, and life is good!
I like my cereal in the mornings, so we go through a fair amount of soy milk every week, and Sunnie didn’t really like American soy milk. She explained that soy milk in Korea is less sweet, isn’t flavored with vanilla, and didn’t have the aftertaste. Even getting the non-flavored soy milk wasn’t the answer, so the last time we were in Korea, I gave the Korean soy milk a taste, and she was absolutely right. I much preferred its simplicity.
The solution, after a bit of reading, was to pick up the SoyaPower Plus. Soy milk makers are not cheap, so we knew it was going to take us a while to break even, but we’re definitely enjoying the soy milk more. We never have to worry about running out as we can just make more, and in the long run, it is going to save us money. While you lose out on the fortified nutrition added to commercial soy milk, you also lose out on all the sugar and preservatives, and you make it just how you like it. This means you can make rice milk, soy milk, nut milk, or a blend. There are buttons on the top for what kind of milk you are going to make (soy beans for just soy beans, soy+ for soy and additional ingredients, rice+ for rice and additional ingredients, and beans+ for making milk from different beans).
You can also make your own tofu (by heating the milk, adding nigari to thicken it, and straining and pressing it); although, it’s a bit more effort so we don’t often do so. We usually make straight up soy milk, with no added salt, sugar, or anything. The taste is doesn’t have that “beany” flavor you get with some soy milks, and we’re able to use organic soy beans. Another benefit is you can use the leftover solids from the soy milk, called biji in Korean or okara in Japanese. We use this to make biji jigae all the time and sometimes make a biji scramble or omelet. Biji is higher in fiber and protein than tofu.
Making the soy milk is easy with the machine.
1/2 cup organic soy beans
water to fill mark
1. Soak 1/2 cup of organic soy beans in water, for about 8 hours (more beans will make the milk thicker).
2. Fill the pitcher with water to in between the two fill lines.
3. Attach the top of the machine to the bottom and press the soy beans button.
4. When the machine beeps that it is done (about 20 minutes) take the top off and strain the milk, pressing the biji with a spoon to get all the milk out.
5. Let cool and pour milk into container.
The SoyaPower top detaches from the bottom, which is a pitcher. Inside the pitcher is are two fill lines, and you just fill the water to between those lines and then add the soaked beans (or rice, or a mixture based on what you want). You add the top back on, which has the motor, a heating element, and little blending blades inside a metal filter), and close the latches to secure the top back to the bottom.
It takes about 20 minutes, as the heating element heats the water, and then the machine blends the beans.
You use a mesh strainer to separate the milk from the biji and then use a spoon to press out additional milk from the biji.
We make two batches at a time and now Sunnie has her soy milk every day along with me. It’s nice to be able to know exactly what is in what you’re consuming, which is a big reason why we like to cook for ourselves anyway! The soy beans are cheap, they’re organic, and we like the flavor a lot more than the commercial brands.
If you are a regular soy milk drinker, we highly recommend picking up a soy milk maker!