- If you wanna see what this look like, eh,bleh, if you wanna see what this looks like,it looks just like soy milk that you've made on the stove,smells just like it as well.
You can actually use this for tofu as well as yuba.
(upbeat music)Konnichiwa, Pat Tokuyama here,at All Day I Eat Like a Shark,where I share my Japanese cooking videos once a week,showing you how to make Japanese food.
(shark chomping) (bell dings)Today, what we're gonna be doing is a little product reviewand demo, this is the SoyaJoy G4 soy milk maker.
It's also not just a soy milk maker, it also makes nut milksas well as rice milk, oat milk, and milk porridge,as well as raw juice and beans.
My primary reason for getting this SoyaJoy G4is for the soy milk.
All right, so before we get started,I have a couple liters of water right there.
In terms of what you get when you open the box,you get this little SoyaJoy G4 device,it's a pretty good size.
You see my hot water pot here, this is my Zojirushi,it's very similar, just a little bit smaller.
This device holds about 1.
7, I believe,is where you're supposed to fill it,so if you open it, you'll notice that the insideis all stainless steel, very well made,and then it has a little stainless topas well as a blade which is gonna be pureeing the beansor whatever it is that you're gonna be putting in here.
There's a little electrical contact there,and on the top, so you gotta be careful with that,you don't want it to be wet when you're actually using it.
It seems pretty well made,I haven't had it too long, but I've been pretty satisfied.
I was actually pleasantly surprised when I first used it,it does a pretty good job of making soy milk.
It eliminates a couple stepsfrom the soy milk making process,so if you are all about convenience, efficiency,this might be something worth considering.
So on the top there's like five buttons,and these are all the different things that it does.
If you unbox it, this is what it comes with,it comes with a manual, it comes with a strainer,it comes with a scrubbing pad, a pound,this might be a half pound of soybeans,which is just enough to fit into this little cup,and this cup, so this is the straining container.
I actually don't use this, I prefer to use my own,and a milk bag, and Pyrex, but if you don't have that,this will be all you need to get started,so with that, let's go ahead and get to workand put the soybeans in here,so put this aside really quick.
Okay, so first thing you're gonna do,I actually have some pre-soaked soybeans.
I actually de-skinned these already,so this is gonna be one cup of dried soybeansthat have been soaked and de-skinned,so I freeze them, I do a batch, and then I freeze a bunch,and then that way I don't have to do it all over,one by one, it helps me save time.
I highly recommend it if you don't do that already.
So we're gonna go ahead and plug this in,and this plug-in cord is right here,and all we need to do now is we're gonna add inabout six cups of water, so that's gonna be about 1400 mils,roughly, so there's four cups.
I like to be exact, and then,right up to the 400 ml mark.
So there's 1400 mils, and on the inside,there's a little gradation for 1500 and 1700,and the same thing right here.
So right now, the level's a little bit lowsince we only put in 1400,but once we add these soybeans in here,it'll be about that minimum level.
Also, there's a little sign here,you don't wanna go over the max, so keep that in mind,otherwise, it might spill over,which would be no good.
So, in my experience, the taste is somewhat subtleif you leave the soybean skin on versus take it off.
I think, depending on what you're gonna be using it for,if it's gonna be for drinks like smoothies and so on,you might not notice, but if you're making somethinglike tofu, or you're gonna be drinking the soy milkby itself, you might notice the difference in flavor,so it does take a little bit more effortto de-skin the soybeans,so it might be worth experimenting yourselfto see if that's somethingthat you actually think matters to you.
So there is my one cup of soaked soybeans,I have 1400 mils of water, gonna put on the cap here,and then, it's already plugged in, so what we're gonna dois we're gonna press the soak soybean button,and this will do all the work for us,so see ya back in about 20-ish, 20 to 30 minutesis about how long it takes to finish the soy milk,and it heats it up, it purees everything,and all you gotta do is strain it out,and then we'll have okara, which is gonna be usedfor anything from baked goodsto savory vegetable appetizers,Hambagu, a Japanese-style hamburger, and many other things,and then we'll also have our soy milk,which we can use for anything that soy milk is used for,like ice cream--(appliance beeps) All right,well there it goes, so I'll see you back.
What's up, guys,so it's been about 20 minutes-ish,and my SoyaJoy G4 started to beep,which means that it's done,and if you didn't hear the beep for whatever reason,then you can just look at the light on top,there's a little Keep Warm light,which is illuminated when that happens.
So be careful, 'cause this side is hot.
What we're gonna do now is strain out the soy milk,and I usually put it into a canning jar after it's done,so this is my nut milk bag, and I'll use the spatulato press out the soy milk, because it's hot.
So we're gonna use two.
You wanna make sure to get this rinsed right away,or else the soymilk is gonna get stuck to it,which you don't want, it's gonna be more difficult to clean,so I usually just rinse this off right away.
Just make sure that it stays wet.
I'm gonna go ahead and unplug this.
If you wanna see what this looks like,it looks just like soymilk that you've made on the stove,smells just like it as well, and one last step, right?Dealing with hot containers,and pouring, and straining, and so on.
Go ahead and strain this out,all right, so there's a good amount right there.
I'm gonna go ahead and strain some of this,so we can put some more liquid in here.
You can drink this right away if you want,once it's a little bit cooler.
You can add some sweetener if you want,some cinnamon, if you want a spice,or vanilla extract, for example,if you want a vanilla flavor.
Question of the day, have you ever made soymilk before,and if you have, do you do it on the stove?Alright, so what we have in here is okara,we're gonna go ahead and pour the rest of this inand then we'll strain everything out,definitely don't wanna waste the okara,it has a lot of nutrients and fiber in it,so there's nutritional value there.
If you're lucky, you can actually get it at a market,a Japanese market, but I haven't really seen it sold herewhere I live, in Orange County.
So the same thing with the stainless steel container,you wanna make sure to keep it wet.
Otherwise, it's gonna get crusted and more difficultto take off, or clean,so make sure that you get this wet right away.
That's one of the reasons why they give youthat little scubber thing in the kit.
Okay, so we're just gonna go ahead and put the rest in here,and then clean it up,and then what we'll be left with is okara, and soymilk.
Okay, so this needs to be pressed a little bit.
Let's fill this up all the way,and the good thing about using a nut milk bagis that you can twist it, and then force out the liquidas opposed to just using a strainer, or a cheesecloth,it's a little bit more messy.
You can see thatthere's definitely a lot of liquid stuck in here,so that's why I always press it out, like this.
So some of the pros and cons of this SoyaJoy G4 machine,Soy Milk Maker, I would say the pro is thatit takes out a couple steps from the stove process,so if you've ever made soy milk on the stove,usually what you have to do is you start with soaked beans,then you'll puree them in your blender,like a VitaMix, for example.
Once they're pureed,then you're gonna transfer it to the stove,and cook it for about 15 to 20 minutes,and then you'll strain it,so this takes out that blender step,so there's a little bit less transfer required,and, in my opinion,it's totally worth the time savings there.
And the other thing is thatyou don't have to really worry about it boiling over.
When you do it on the stove, if you're not careful,your soy milk might boil over and make a mess,and it's really hard to clean, so it takes out that step.
It's very easy to use, like you saw.
All you have to do is actually add in the soybeans,the soaked soybeans, some water,all you do is push a button,and 20 minutes later, you'll have soymilk.
It's made of stainless steel, which I like.
It's not gonna really impact your food flavor so much,it shouldn't, so far, I'm pretty happy with it.
I guess some of the cons,it's definitely a specialized appliance,if you already have a blender,it may not necessarily be the best addition to your kitchen,it basically is the same thing,it just has a heating component to it.
Another con would be that the capacityis somewhat limited, so like I mentioned before,it only does about 1700 mils max, so you can only dojust about a cup, no more than really a cup of soybeansbefore you're at capacity, otherwise it might spill over,which you don't want.
The stuff that it came with, I don't knowif it's really the highest quality, so I don't use it.
I think that's another valid con there,so some tips for using this thing,I would recommend that you soak your beans ahead of time.
I think the texture is a little bit better,and also de-skinning your soybeans,and I can't really speak to the other uses for this machine,because I got it specifically to make soy milk.
If those are other things that you make,beans, nut milks, other types of milk,it's definitely a good thing to have.
All right, guys, so anything that I forgot to sayI put in the description below.
You got any questions or comments, just let me know,this is how I make my soy milk with the SoyaJoy G4,that's gonna be it for this video.
If you wanna see more videos like this one,subscribe if you haven't already, hit the alarm bellfor notifications for when I post new videos,and other than that, I'll see you in my next video,thanks for watching, 'bye, 'bye.
One of my other videos, I was pressing,and my spatula broke.
I'm gonna be a little bit more gentle with this one,bamboo is not the strongest thing to press against,so if you're gonna be pressing with force,you might wanna use some stainless steel,something more strong than this bamboo spatulaso that it doesn't break on you.