Joyoung CTS1048 Automatic Hot Soy Milk Maker Review

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(More customer reviews)A few weeks before Christmas this year, I went to a friend's house and was introduced to the concept of a soymilk maker. I didn't even know such an item existed! We live in Manhattan, and soymilk here is very expensive - about $4.60 a quart, more sometimes. I'm very very lactose intolerant, and we drink a lot of soymilk - about a quart and a half a week. It adds up, as you might imagine!
My friend's maker was an old SoyaJoy that she bought off of Craigslist. I liked the quality of the milk, and came home raving about soymilk makers and how much money we'd save if we got one, and proceeded to research new soymilk makers online. My husband, dearheart that he is, bought me this one for Christmas after I subjected him to yet another evening's worth of research and raving! He's very patient. I was over the moon ecstatic. He also bought us 25 pounds (you read that right) of soybeans.
It is now 3 weeks later, and I have made & drank several quarts of soymilk, as well as a quart of almond milk, and a quart of pecan milk. Pecan milk is amazing and I suggest making hot chocolate with it - it will knock your socks off.
I find the easiest way to clean the machine is, after straining the milk into a big bowl or glass pitcher, to fill the pitcher part of the machine with hot water and a squirt of dishsoap, and reassemble the machine to soak for a little while. Cleanup is super easy and you won't have to use the scrub brush included in the kit.
My soymilk recipe is as follows, it tastes very similar to Silk brand soymilk:
100 g *dry* soybeans, soaked overnight or in the fridge for a few days
1 tablespoon rolled oats
1 - 2 tablespoons unsweetened coconut
2 scant tablespoons sugar, and 1/2 generous teaspoon kosher salt
Fill machine to higher water level
process on "soymilk"
strain & chill
That's it! Pecan milk was 165 grams of dry pecans, soaked for a few hours and processed on "soymilk", and sweetened the same way.
I find that warm milks right from the machine are a little grainy. Cooled in the fridge overnight, the milks take on a lovely creamy quality.
I absolutely ADORE this machine and look forward to many years of use from it. I highly recommend it to anyone who drinks a lot of alternative milks - soy, nut, what have you.
I use 100 grams of soybeans per quart of milk - that's about 3.5 ounces of soybeans. We bought 25 pounds of soybeans for $30, which means that our 25 lbs of soy beans will make about 114 quarts of soymilk. That works out to 26 cents a quart.
Twenty six cents a quart, versus $4.60 a quart.
FREAKING AWESOME! Tasty too, and foams beautifully when I make my morning latte/cappuccino. I can't say enough good things about this machine. Get one. You'll be thrilled.
PS : I just tweaked my recipe a little in the past few months :) Enjoy!
ETA: I tweaked my recipe again!
Tonight, my toddler drank it (he usually refuses) and called it milk, and drank until he fell back asleep. So, I think while it's not as WHITE as Silk (don't care, and it's an nice ivory color), I think it tastes much better. I can drink it straight too. Before, I really only liked it in tea, or coffee, or for cooking. Now I like to dip cookies into it straight. The key is the seaweed and the barley malt sweetener (we use Now Food's brand).
We use a Joyung soymilk maker to make this.
100 g soybeans soaked & frozen, then thawed (we keep a stash in freezer)
2 tbsp sugar
2 tbsp barley malt sweetener (dried, not the syrup)
1 tbsp unsweetened coconut flakes
1/2 tsp kosher salt
1/2 tsp kanten flakes (agar)
1/2-2 teaspoons vanilla extract (optional)
We usually wash the defrosted beans in a bit of water, rubbing them with our fingers or a potato masher to get the skins to come off. It helps cut the bean taste sometimes. If I'm feeling lazy, I don't though! Pour the bean skins off.
Put water in the soymilk maker to the higher level. Put in the beans, and all the ingredients except the vanilla into the maker.
Turn maker on, and make soymilk.
Strain into an unbreakable bowl to cool. If drinking the milk, I usually put in the vanilla, If I'm making a batch of milk to use for cooking, I omit the vanilla. We usually put a bit of saran wrap on top of the cooling vessel to prevent a "skin" from forming on the top of the milk. When cool, we pour into glass pitchers and keep the milk in the fridge.
Enjoy!

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