Posted by on Apr 22, 2012 in Technological Loves | 5 comments

For the soy milk lovers out there, there is another solution. Instead of going out and guzzling down your $5 Silk soy milk on a weekly basis, put those $5 to good use by buying yourself a few big bags full of soy beans…and then invest in a SoyaPower Plus to make all the soy milk your heart desires whenever your heart desires! 

I’m not here to ask you to buy this machine, I’m simply sharing one of my favorite kitchen appliances with you all. Of course, if you think that you’d like to add this snazzy piece of technology to your kitchen then by all means go for it. Totally recommended for the soy milk lovers out there, and you can find it easily enough on Amazon.

Anyway! The SoyaPower Plus. It’s literally the new and improved soy milk machine without all of the hassle of cleaning that old ones used to have. Also, there’s no longer a need to spend hours over a simmering pot of bubbling soy milk. Simple to put together and easy to clean, this thing serves up piping hot soy milk in just 15 – 20 minutes. Not only does it grind the soy beans for you, but it cooks it too! Plus, you’ll never have to worry about any artificial additives in your soy milk again.

Having purchased it from Amazon, the machine is just three pieces and it comes with a brush and sponge for cleaning, as well as a pitcher and strainer. It also came with a handy little recipe book, though after trial and error, I’ve found that by following the amount of ingredients the recipes call for you end up with watery soy milk. To fix that, I simply doubled the amount of soy beans and it’s come out perfect ever since. 

So with my handy dandy SoyaPower Plus on hand, all I need now are some good soybeans. I buy mine from my local supermarket and one bag lasts me quite a while as one cup of dry soybeans can make about two batches (roughly two quarts) of soy milk — all for not even half the price that I’d have to spend buying it from the dairy aisle.

Depending on how much soy milk you plan to make, you’ll want to soak more or less dried soybeans in water overnight (or at least 8 hours). Soaking the soybeans gives it time to absorb the water, this is what will eventually create the ‘milk’. (No, there is no actual milk involved in the entire process. Surprise, surprise!) You can skip this step and still make soy milk except it won’t be as creamy and the taste won’t be as rich or thick. I usually just soak a bowl of soybeans overnight and make the soy milk in the morning, no need to wait then!

After soaking, the soybeans should be double their original size. Drain the soybeans and rinse them again before popping them in the machine, you don’t want any dirt that may have been on your soybeans going into your soy milk. The recipe in the booklet calls for 1/2 cup of soybeans, but I found that it came out much too watery for my taste. I use 1 cup of soybeans and it tastes phenomenal, even without any added sugar! This is saying a lot considering how I had never been a fan of soy milk until the SoyaPower Plus found its way into our kitchen.

Just drop the beans in the machine, fill it up with water to the indicated line, push the soybeans button and…read a book because now all you have to do is wait. If we were going the traditional route, this would’ve meant a good amount of time standing over a big pot and continually stirring. 



Once the machine beeps and announces that liquid deliciousness is ready to be served, just pour it into the pitcher. Of course, make sure to strain it first! I always put a few layers of homemade cheesecloth over the strainer to make sure I catch all of the pulp. Squeeze the pulp as hard as humanly possible to get the rest of the milk out and then set it to the side. This pulp, otherwise known as okara, is the ground up fiber of the soybeans and contains nearly all of the soybeans’ nutrients. While it’s virtually tasteless and the texture is grainy, it can be made use of in several different ways. I always save this to use for later, throwing it out is such a waste!

You can either keep it in the freezer, or dry it slowly in the oven into a fine power. To dry it in the oven, spread the okara evenly over baking sheets and let it sit in the oven at a low temperature. This is a long process and may take hours until it’s fully dried. Run a fork through it every half hour to prevent dried clumps. Once it’s totally dry, you may want to run it through a food processor for a bit to make it into a nice fine powder. Pack it into an airtight container or bag afterwards.

Keep in mind that fresh okara, like fresh soy milk, has a short shelf life. If you plan on processing your okara, I’d suggest doing it the same day. Otherwise, you can always throw it out — le gasp — or freeze it for later. Also, it’s best to drink your homemade soy milk within three days! I like to add a bit of honey to mine, mm~ 

I hope you guys enjoyed this post, it’s been far too long since this blog has seen a proper post! Recipes for okara will be coming soon. Also, look forward to our first newsletter! Check your spam box for, or maybe you need to subscribe again. (Psst, check out our side bar if that’s the case.)

~ AJ ~

Photographs taken and provided by AnnMarie Hwang


  1. Apr-22-2012

    Hey AJ is the inside metal real stainless steel?

    • Apr-22-2012

      Yup, yup! You’d definitely only want to have stainless steel for things like this. I always make sure to wipe it down after cleaning and then let it air dry a bit before I put it back together and store it though — just in case!

      Oh and, if you’re buying cheesecloth, make sure it’s very fine. Regular cheesecloth from the supermarket tends to have bigger holes and the pulp will literally just be squeezed right out of the cloth.

  2. Apr-24-2012

    I would want one of these so hard if I could manage to drink even a carton in a week. Also if I weren’t terribly lazy. XD

    • Apr-25-2012

      I make like a gallon of soymilk at a time (always on the weekends) and it usually doesn’t even last a day in my house. @.@; We drink it that fast. xD!!

  3. Oct-8-2012

    Soy milk is great but i still prefer the old school cows milk since it contains more calcium. ‘.;.:

    Take a peek at our very own internet site as well


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