Nut Milk Maker SoyaPowerG4
Nut Milk Maker SoyaPowerG4
Home Appliance - Not for commercial use
1 year Warranty
**USA Shipping Only**
**Out of Stock until Mid-August**
This product will ship from our partner's warehouse and not from the Health Ranger Store.
The SoyaPower has been a best seller for nearly two years before it was replaced by the G4, with more favorable ratings than any other soy milk maker during its lifetime. The SoyaPower Plus was rated the top 10 best small kitchen appliances among the thousands listed on Amazon. What can we improve from there?
The main improvements are:
1. The G4 adds stainless steel to the lower part of the machine head, and thus makes the total grinding and cooking chamber all stainless steel. This is very important for people who are concerned of plastic leaching into food.
2. The G4 changed to bottom heating like a typical electric water kettle. Since soy milk or soups are easily burnt onto bottom heating plate, many other bottom heating makers suffer from this problem. The G4 solved this problem by using advanced technologies and design. Read more on the section below.
3. The Perfect GrindTM technology ensures excellent grinding and milk yields. It also makes the use and cleaning even easier.
4. Eight push button functions, for making milks from soaked beans, dry beans, and other seeds and grains or combination of them. It also makes soups and porridge. It even has a function to make hot chocolate!
The SoyaPower G4 not only retains all tried and true features of the earlier SoyaPower Plus, but also added new features and functions. Below is a list of key SoyaPower G4 features and advantages:
Microprocessor-controlled with five pre-programmed function buttons, each optimized for making milk from beans, grains, seeds or unlimited combinations of them. The user only needs to press one button to start the automated process.
- All stainless steel construction for the grinding and cooking chamber. Easy to clean. No concerns of food leaching into food.
- More functions and more beautiful thermoplastic exterior.
- Makes raw milks, as well as hot soups and porridge, even chocolate! More versatile than any other soy milk maker.
- 1.2 quarts (liter) capacity. Stainless steel cooking pot has Min./Max.water level marks inside for easy use.
- Perfect Grind ™ design makes perfect grinding of beans, seeds, or grains to achieve higher milk yield.
- Fourth Generation (G4) filter-less design for easy use and cleaning. No loose parts to install and clean.
- Easy to use - add water and beans (or seeds and grains) directly to the stainless steel cooking pot.
- Enhanced cooking cycle for better taste and digestion. Soy milk is cooked for over 20 minutes above 200 degree F. to ensure the inactivation of the enzyme inhibitors.
- Water level sensor, temperature sensor, and overflow sensor working with solid-state power control to ensure intelligent cooking with no boil-over and no burning milk/soup/porridge at bottom.
- Our nearly 15 years of expertise with prior three generations of soy milk makers has been pre-programmed into the eight functions, which enable the microprocessor and the sensors to continuously monitor and control the grinding and heating process to make perfect milks, soups, or porridge. All you need to do is to add the ingredients and water, press one of the function buttons. The machine will do the rest and beep to let you know it's done!
- Package includes a measuring cup, a cleaning pad, color user manual, a stainless sieve, and a plastic pitcher
Making Soy Milk
— An excerpt from the Owner's Manual - please read the entire manual before using the machine.
- Measure 80 to 100 grams (1 1/2 cup included) of clean dry soybeans with the included Measuring Cup. Rinse soybeans and soak for 6 to 10 hours (most people simply leave the soybeans to soak overnight). Rinse the soaked soybeans again with clean water before putting into the machine.
- Add clean water to the Cylinder between the water level marks. Position the Head on the Cylinder.
- Plug the Power Cord from the machine into your household power socket, and press the the button of function you want to use. That's it!
The SoyaPower will automatically cycle through the default program. It first heats the water, then grinds the beans, after which it filters and finally brings the soymilk to the boiling point several times. The whole process takes about 30 minutes and the machine will beep to signal that the milk is done and ready for use.
Note that this model has a temperature sensor to precisely control the temperature and heat the water to 170 º F before grinding. This is to eliminate/reduce the "beany" taste. Preheating the water isn't necessary with this machine. If you use hot water, cycle time will be reduced.
Why soak the soybeans?
It is a well-known fact that soaked soybeans make much better soy milk and produce a higher soy milk yield than directly grinding dry soybeans. During the soaking process, soybeans absorb water and "produce" soy milk within themselves by a "biological" process. After six hours of soaking, the beans more than double their sizes and swell with soymilk. Grinding the soybeans at this time is just for the purpose of extracting the soy milk from the beans.
By comparison, grinding dry soybeans and mixing with water to make soy milk is a purely mechanical process which produces lower-quality soy milk with lower soy milk yield. It is somewhat like making soy milk with pre-ground soy flour and water. Also, grinding dry soybeans consumes much more power than grinding soaked soybeans - which produces more heat at the instant the blade contacts the soybeans, thus destroying valuable nutrients.
Now you get the idea - the quickest recipe does not necessarily produce the best food! Furthermore, leaving the soybeans to soak overnight does not waste your time anyway! They don't need to be soaked exactly for 8 hours. Anywhere between 6 to 16 hours is fine - that could certainly dovetail with your bedtime hours!
1. Rinse 100 grams (use Measuring Cup) of almonds. Soak in warm water for about 6 hours. Rinse again after soaking.
2. Follow same steps for making Rice Milk.
Once you understand the principles of making soy milk and rice milk, you can easily make milk from many other nuts and seeds.
The first principle is to soak the seeds or nuts in water (cold, warm, or hot) long enough so that the seeds/nuts become soft, but not so long that they sprout or spoil. They will take longer to soak in cold water than in warm or hot water; however, hot water is probably best avoided. Once seeds or nuts are well soaked and swollen with water, they can be ground and made into milk with the Soy Milk Maker.
The second principle is to use the correct amount of seeds or nuts for each operation. The rule of thumb is that soaked seeds or nuts should not exceed 2/3 of the filter cup volume. If you add too many seeds at once, the machine may not grind them fine enough to extract as much milk as possible, or the milk will be so thick that it will scorch the heating element.
Use common sense when you try something new for the first time with the Soy Milk Maker. Be prepared to stop the machine by unplugging the Power Cord after pressing the START button if you hear unusual noises or see something unusual happening.
People have made milk from the following seeds and nuts:
Brazil Nut Milk, Cashew Nut Milk, Coconut Milk, Hazel Nut/Filbert Milk, Macadamia Milk, Millet Milk, Peanut Milk, Pecan Milk, Pine Nut Milk, Pumpkin Seed/Pepita Milk, Quinoa Milk, Rice Milk, Sesame Seed Milk, Soybean Milk, Sunflower Seed Milk, Walnut Milk, etc.