I recently bought a joyoung soy milk maker (the less expensive pitcher style, not the newer fancy one) because I love the taste of fresh soy milk! Both a Chinese grocer near me and my favourite jianbing shop serve hot fresh soy milk, and I wanted to have it more often. I follow package instructions: soak the soy beans overnight, put in the instructed amount of water, then wait for my machine to finish. Then I both strain it through a fine mesh strainer and a nut bag (I dispense of the okara, though I hear it’s great to cook with). It still seems to be missing something, though — the one at the shops is somehow richer, tastier. I’m not sure how best to describe the flavour, but it’s a much purer and stronger than the western carton equivalents, which I’m not personally a fan of.
Which is a long preamble to ask: is there some step that I’m missing? Are there any tips you have for making the best fresh soy milk using a machine? Do you think that perhaps the shops increase the amount of soybeans in it to make it so much tastier? Thanks for all insight in advance!
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