SoyaJoy G4+ Soy Milk Maker and Soup Maker with all Stainless Steel Inside New Model

My first Soyajoy G4 didn't work; kudos to Amazon for a painless return process. The second works fine: it's easy to use and cleanup is simple; the design and stainless-steel interior make for quick and efficient washing. My one design complaint is with the included fine-mesh strainer for straining the soymilk into the included plastic pitcher. The strainer isn't deep enough to pour a whole recipe of soymilk into it and then let it strain while I clean the soymilk maker. Instead I have to pour a little at a time while stirring the soymilk in the strainer, and even so, I tend to overflow it and get soymilk and sediment down the sides of the pitcher and on the counter. I wish the strainer were deeper.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 soaked2-3 carrots (two large or three medium), peeled and cut in thin coins1/2 sweet potato, peeled and cut in small pieces2 ribs celery, sliced thinly crosswise1 hot pepper, seeded, or add your favorite hot sauce to taste after cooking3-4 garlic cloves, peeled1/2 - 1 tsp grated ginger1 tsp salt1 tsp ground coriander1/2 tsp ground cumin1/4 tsp ground turmericPut 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.

Alright, after only two days of having this thing, I have to leave a review. I would give this a solid 4.75 stars, but I'm rounding up.I am SO IMPRESSED with this thing, and the quality of almond milk I've been able to make with it! After going completely green (no plastics, only glass and stainless steel for cooking/storing food, etc) I bought this because it is 100% stainless steel that is in contact with the milk.I have been drinking store bought organic almond milk, and for years it's bothered me that I buy organic nut milk, that has carageenan added (so bad for you) and it's stored in a plasticized carton! ALL the BPA leeching from the carton from the factory, to the store, then to me, while it sits in my cupboard. Ugh.Also, I've never been able to find a suitable additive to my coffee so I have been unable to kick the milk/half and half habit--ALSO stored in plasticized containers, unless I buy it in glass bottles, which is not convenient all the time because the store is much farther away from me.Almond milk in my coffee was terrible--store bought, that is. it would make a strange, gritty-looking cloud and then settle at the bottom, or not blend well at all, like some modern art painting of swirls of particles.I made my first batch of almond milk yesterday (I have to say here, that because it's just my hub and me, I was hoping to make only a half batch to test it out, but this machine will not operate unless the full amount is added. The design requires it to be filled to a specific level) I used a cup of raw organic almonds, a cup of raw organic cashews, and filled it to the fill line (8 cups) with water from our water filtration system. I ran it on "raw" setting (twice) and the cycle took 10-15 minutes each time. The result was a gorgeous milk that looked like whole milk! Thick and opaque, not watery looking or diluted as I was half-expecting.In true pioneer spirt, I added a bit to my coffee, to which I had already added a half tea spoon of maple syrup (desperately trying to find something to make it work for me after giving up milk) and the result was a creamy texture that was amazingly like those add-in coffee things that are SO BAD for you--but taste so good (coffee mate flavored things that I see people using like crack...so much bad stuff in that stuff!)What's more, is that the creaminess is constant--it doesn't separate out, or settle in my cup. I use glass coffee cup and can see the full top and bottom...it's amazing to see the consistency and homogeneity of the blended coffee-milk product!I wish this were offered in a smaller size, maybe to make a quart at a time (the first time I strained the milk i tried to use the coffee press and it was slow going and it spilled because the unstrained milk is so thick it wouldn't move through the filter, so I spilled it...not sure how much it would have yielded, maybe just under two quarts which is the regular mason jar size) Still, I filled one mason jar, and used the remaining unfiltered stuff to make banana almond blueberry smoothie and my hubs was blown away by how good it all was, the coffee, the smoothies.I would knock back a quarter of one star (the 4.75 rating) because for raw milk, I could have gotten away with getting a blender and doing the same thing for much less money. The added price here is for the heating element which is presumably to make hot milks, or things like soy and rice milk, which I don't want because of Soy affecting the thyroid gland and hormonal disruption, and rice is not good for you either. IF the unit were able to allow a half-sized setting, that would be optimal.PLUS: the unit is very light and easy to hold the bottom part to clean it out--I'm used to something this large and bulky being heavy, but it's very light--the weight is mostly in the lid.The lid does not secure very tightly, just rests lightly on the top and there's a gap where the pour spout is and the top meet--but nothing splashes (like it would with a blender) as it's designed for this specific task and amount.Noise: It's not silent, you are grinding nuts, and churning milk--but I find it no more annoying than a "silent" dishwasher, and the cycle is done in a few minutes. The machine beeps when it's done, and keeps beeping to remind you, so I can't see someone setting this and going to sleep.In all, I think it's well made and should last a long while. It's built for this one task and one task alone, so that's a plus--I find that the more tasks something is designed to do, the less well it does all of them. An "all-in-one" is usually a "none-in-one" in my experience. So, yes, this will occupy some more counter space or room in the cupboard, but in exchange you're going to get better milk than you've ever imagined, and it's going to be cleaner and safer than anything the food industry is feeding us. It's a keeper.

Use is all the time, almond and soy milk. I love it and haven't bought mylk since!

I love my soy milk maker. It really make a wonderful milk perfectly mixed. I drink it and use it just like that unsweetened. And it taste great just like the commercial ones. Thanks for the great product! 😊

Really easy to use and clean.

Estamos muy contentos con nuestra máquina, hemos preparado leches de varias semillas y cereales, y dependiendo de las funciones también hemos preparado atoles. Me sorprende que con tan poquitas semillas se obtenga una leche de buena consistencia y sabor. No es muy ruidosa, fácil de limpiar, y rápida.

Ahorra mucho trabajo, dice consumir 1000watts lo cual me preocupa, espero no encarezca mis gastos electricos, aun así fue una buena compra.