Ordinary methods for making soy milk at home are often very labor-intensive (requiring beans to be soaked, ground in a blender, strained, and then cooked).
Home-made soy milk can be made to the drinkers' tastes and nutritional requirements, providing added value.
This amounts to about 2.7% (the same percentage as soy milk), versus 3.5% in dairy yogurt.
This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made.
Soy milk makers work similarly to a combination between a home blender and an automatic coffee maker.
It is made from soy milk, rice milk, flour, sesame and chopped scallion.
Plain soy milk is unsweetened, although some soy milk products are sweetened.
A byproduct of soy milk production is okara ("kongbiji"), which is used to thicken stews and porridges.
