Using a soy milk maker tends to be very easy. A microprocessor and sensors control the entire process. Once the power cord has been plugged in, and the soybeans and water have been added into the maker, the “Start” button can be pressed.
Since the dry soybeans need to be measured, often these soy machines also come with a measuring cup. Moreover, along with an Owner’s Manual, at times a recipe book is also included.
- Making enough soy milk requires soybeans measuring between 80 and 100 grams. The beans should be rinsed and soaked anywhere between 6 and 10 hours, or preferably they should be left to soak overnight. Once soaked overnight or between 6 and 10 hours, the soybeans should be soaked again using clean water, after which they can be added to the soy machine.
- The cylinder of a soy milk maker usually has water level marks. Clean water should be poured into the cylinder between those marks. The head of the soy milk maker can be positioned onto the cylinder.
- Finally, the power cord should be plugged into a power socket, and then the button of the desired function can be pressed.
Once the button is pressed, the soy milk maker will automatically cycle through the default making process. First, the water will be heated, then the soybeans will get ground up, then the ground up soybeans will be filtered, and finally, the soy milk will be brought to the boiling point a few times. It usually takes approximately 30 minutes to make the milk. Once the soy milk has been prepared and is ready to be consumed, the machine starts beeping.
Most soymilk makers tend to have a temperature sensor. So, the temperature is accurately controlled, and before the soybeans are ground up, the water gets heated up to a precise 170º F. Soy milk may taste more like soybeans if the water is not properly heated to this temperature.
When using a soy milk machine that has a temperature sensor, the water does not have to be preheated. The time it takes the machine to prepare the milk can be reduced if hot water is used.
Is It Necessary To Soak The Soybeans When Using A Soy Milk Maker?
Not only can a much greater amount of soy milk be obtained by using soaked soybeans, the quality, and taste is also enhanced and improved. When soybeans are soaked, the water gets absorbed into the beans and soy milk is naturally produced.
Once the beans have been soaked between 6 and 10 hours, or even overnight, they become swollen up with soy milk and twice as large. At this point, the best use for such soaked up soybeans is to extract the milk from them.
On the other hand, using dry soybeans with the water that is added reduces both the amount and the quality of the soy milk that is prepared by the machine. The milk that is ready is the equivalent of adding water to pre-ground soy flour. Furthermore, the machine is likely to consume much more power when grinding dry beans. Consequently, more heat will be produced during the process, and the valuable nutrients that make soy milk so healthy will be eliminated.
The bottom line is that making the best soy milk will not necessarily be possible with the quickest recipe. Overall, it is worth it and not a waste of time to allow the soybeans to soak overnight or at least between 6 and 10 hours. The more swollen up the soybeans become, the better.
Bonus – Make Tofu With The Soy Milk
A majority of the process of making tofu is preparing the soy milk. Once ready, the milk will simply have to be coagulated. To do this, a small quantity of Calcium Sulfate or Magnesium Chloride will have to be added to the milk, and it will have to be gently stirred.
It should take anywhere between 10 and 20 minutes for the soy milk to get coagulated, at which point the curds and whey will get separated. The cards are the tofu.