Prepping Equipment: Make Your Own Nut Milk and Soup

One of my nicer X-mas presents this year was a Soyajoy G4 nut milk and soup maker (stainless steel model). This machine deserves consideration by every prepper, as a way to make milk substitutes: soy milk, sunflower seed milk, almond milk, cashew milk, pecan milk, walnut milk, peanut milk, rice milk, etc. Many different scenarios can result in a disruption to the food supply. And highly perishable foods like dairy milk, which are always in high demand, will be the first to disappear from grocery store shelves. With a soy milk maker, you can dig into your stored supply of nuts, seeds, soynuts, rice, etc. and make a decent milk substitute. Nuts and seeds store well, and rice stores indefinitely, so you should not run out of milk substitutes if you are well prepared.

The Soyajoy G4 can also make soups: vegetable broth, tomato soup, pumpkin or butternut squash soup, potato soup and the like. The only issue with the soup is that the machine grinds everything to a pulp (literally), so you won’t have chunks of vegetables or individual noodles in the soup — unless you add these later to a soup base made in the G4.

I made my first batch of soy milk this week. The whole process took less than an hour. It’s very simple. Add water to the device, between two marks on the interior: between 1.5 and 1.7 liters. It only makes a set amount of milk or soup; you can’t make a much smaller or larger batch.

Next, add the soynuts. I presoaked the soynuts overnight in the refrigerator, in an excess of water, and then strained and rinsed the soynuts the next day. You can vary the amount of soynuts (or other ingredients) for a thicker or thinner milk (or soup).

TIP: Add hot tap water to the machine instead of cold water in order to shorten the time needed to make the milk.

One slight annoyance: the instructions use a unit of measure termed one Sanlinx cup, which is nothing other than one half a U.S. cup. Also, note that the recipe calls for an amount of soynuts by their dry volume (before soaking). Add 1 to 1.5 Sanlinx cups (which is 1/2 to 3/4 regular cup) of dry soynuts. After soaking, this quantity is about 3 Sanlinx cups (1.5 cups) of the expanded and softened soynuts.

Simple. Now just place the top on the machine, plug into a standard wall outlet, and press one of the buttons: Soaked Beans, Dry Beans, Raw Juice, Grains, Porridge. Tricky.

The recipes in the instruction booklet (whose print is excessively small) give examples of which button goes with which ingredients. You are almost always better off with soaked beans/soynuts than dry, so use the Soaked Beans button in that case. The Dry Beans setting can be used if you forget to soak the beans overnight. The Raw Juice button should not be used for soynuts because the heating cycle of the machine is necessary to deactivate anti-nutritional factors in the soynuts (such as trypsin inhibitor, which can interfere with digestion and absorption of nutrients). The Raw Juice setting can be used for raw almond milk, hemp milk, coconut milk, etc. The Porridge setting can be used for soups as well as for hot breakfast cereals, like oatmeal. The Grains button is used for a mix of soy and rice (when mostly rice), or for a mix of soaked beans and grains.

One button push and a half hour later, the machine beeped and the milk was ready to strain. It beeps repeatedly in two-beep increments, until you remove the top or unplug the device. If unattended (not recommended), it will eventually go into a warming cycle for an hour.

CAUTION: The outside of the machine becomes hot while making the milk. Do not touch.

The G4 comes with a plastic 2 quart pitcher and a fine metal strainer that fits exactly on the top of the pitcher. Pour the soymilk through the filter, into the pitcher. Then press on the soy fiber (which the instruction booklet insists on called “okara”), to press out most of the moisture. Discard the okara (or use for composting).

The soymilk is then quite hot. After it cools, you can add sugar, honey, or flavoring to suit your tastes.

By my calculations, each pound of soybeans can make 1.25 to 1.5 gallons (5 to 6 quarts) of soymilk, depending on the exact amount of beans and water you use. You can adjust the soybeans/water ration for a thicker or thinner soymilk. Each batch, though, only produces about 1.5 to 1.75 quarts of soymilk.

Afterward, I cleaned the machine. It was very easy to clean. You can’t put the top or bottom of the G4 in the dishwasher, nor can you submerge it in water. But the stainless steel surfaces are easy to rinse with warm water and wipe with a clean cloth.

The next day, I used the G4 to make tomato soup. Making soup is even easier than making nut milk, as you don’t have to use the strainer to remove the pulp.

Add the hot water to the G4 base. Add soup ingredients. I used tomato paste and chopped tomato, peppers, sweet onions, celery and parsley. Put the top on the base and press the “Porridge” button (which is basically also the Soup button). Less than half an hour later, I had hot tomato soup. A good first attempt, but next time I think I might omit the parsley. The taste was too strong.

SOUP TIPS: Don’t forget to add salt. Experiment with different combinations of ingredients. Add a little celery salt or garlic powder.

CONCLUSION: Highly recommended for all preppers and survivalists. The ability to quickly make milk substitutes from beans, soynuts, tree nuts, peanuts, and grains adds an important option to your stored food supply. The soup-making function is just icing on the cake.

– Thoreau

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