Like most households we drink a lot of milk. Being vegan, ours just happens to be soy milk. So in an effort to get a bit greener and complicate my life further, I decided it was time to cut out the cartoned milk and make my own.
Enter SoyQuick 930P. You’d think it came with its own Light Saber, right? There are a few different models of soy milk makers out there and the reviews vary from “great” to “meh”. After reading over the different brands/reviews, I forked over a few $$ and jumped in.
Here's my initial response: I LOVE it!
Ok, so it's a teensy fussy to get the skins off the soy beans, but everything else so far has been a breeze and the milk? It’s delicious. And naturally, I was skeptical. I've tried a lot of commercial brands, some are overly sweetened, others a bit too beany for my taste. Before it arrived I found a recipe to christen it with. I've made 3 batches today, drank two glasses and used it in my morning smoothie. Here's the recipe I used, with the exception of the barley malt, which I haven't picked up from the store yet. I don’t think it needs it though, and I’ll be cutting back the vanilla and the sugar content in future batches. Additionally I have added 2 Tbsp of Liquid Calcium to ward away osteoporosis.
This soymilk has a wonderful malted flavor and silky texture. It’s a favorite around our house, and has become our go-to recipe. I developed this recipe for the new Soyquick Premier Milk Maker 930P, which is filterless. If you’re adapting the recipe for a different machine, you’ll need to reduce the amount of soybeans and water, according to the manufacturer’s directions.
3/4 cup (or 1 2/3 cups with the special Soyquick measure cup), soaked overnight
1 tbsp rolled oats
1 tbsp white jasmine rice, rinsed
Filtered water to the second water-mark (about 6 1/2 cups)
4 tbsp dry barley malt extract
2 tbsp agave syrup, organic sugar or other sweetener of choice
Pure vanilla extract, optional