- Product Dimensions: 17.8 x 17.8 x 33 cm
- Item model number: BT2018
- ASIN: B009Y8TWNK
- Date first available at Amazon.in: 6 September 2014
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #4,98,686 in Home & Kitchen (See Top 100 in Home & Kitchen)
Gourmet SELF-CLEANING Automatic Soy Milk Maker and Juicer - Bonus 20 Packs of Tofu Coagulant
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- All stainless steel machine head, knif, cup
- Capacity: 1.3-1.5 Liter (or 0.5 gallon; or 4 cups)
- Preset cooking programs: Dry bean soy milk; Soaked bean soy milk; Rice congee; Rice porridge; Bean paste; Rice paste; Soup; Stew; abd Fruit and vegetable juice
- Sele Cleaning with heating or without heating
- Voltage: 110-120V,60Hz
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Gourmet brand soy milk maker was first introduced in North America in 2004, and is one of the most widely known soy milk makers. Gourmet Self-Cleaning Automatic Soy Milk Maker BT2018 is the newest mod
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Most helpful customer reviews on Amazon.com
A few other things:
-The milk is hot when it is first done so you may have to wait a few minutes for things to cool down before you squeeze out the remainder from the bean pulp.
-The vanilla is optional and I can not taste it at all, but it does seem to cut the very slightly beanie smell that the milk may have
-I'm sure you could add sugar or another sweetener after it's done if you like. I'm good with plain so I have not done this.
-Some people do things with the left over bean curd. I have not tried anything yet, so mine goes in the compost.
IMPORTANT IF YOU HAVE NEVER USED A MASON JAR BEFORE WITH LID AND BAND: To remove the vacuum seal this is an easy method I use that allows the lids to be reused and washed. Take a regular size spoon. Remove the band from the jar. Then take the tip of the spoon along the smooth edge of the jar where it meets the lid. Press straight up with the spoon against the edge of the metal lid ever so slightly with steady pressure. Have your other hand on the other side of the lid in case it flies off. Do not use a lot of strength as this may bend the lid. Just use a small steady upright pressure using the tip of a spoon. When you start hearing a hiss stop pushing up, the jar is unsealing and the lid is released. This is very easy and within one or two times of doing it perfection is achieved and you will start getting into Mason jars and getting more of them for other things. To re-vacuum seal a drink you do not drink often you can use a Foodsaver machine and get the mason jar sealers and use them with it. They also make bottle sealers for oils, coffee syrups, etc.
Only run these soymilk makers two times in a row as it says in the including instructions it likes a 30 minute rest after this. I added another soymilk maker so I can run two at once since I go through yogurt so quickly. I use yogurt in all sorts of things, a substitute for sour cream, in smoothies, a substitute for cream in cream sauces, for baking, etc. I realize I will also need to add another so I run three at once twice. This will give me the right amount of soymilk and yogurt while utilizing proper time management techniques so I have a longer turn around time before making more milk and yogurt. I will eventually also make some tofu with my soymilk makers since they kindly include the ingredient to make tofu when you purchase them. I already have a cheese making kit (somewhat similar to a tofu making kit,) that will allow me to do this.
Here is the perfect recipe to make soy yogurt that tastes JUST LIKE DAIRY MADE GREEK YOGURT. It took me around a year of tinkering and labor to figure it out. Run two of these soy milk makers and make soy milk with them. Now instead of using a mason jar strain the soy milk using the included strainer into the included large plastic container with handle. Using a spoon press the mash to get the higher yield of soymilk. Discard or save the mash in the strainer. Then taking some cheesecloth, (I recommend Italiana Migliore available on Amazon,) cover the plastic container. Repeat with the other soymilk maker and containers. Set a timer for two hours. (This is the approximate it will take for the soymilk to cool to the 104 degrees Fahrenheit that is most desirous.)
Now I recommend purchasing an Ivation Dehydrator with 6 drying racks, these are available on Amazon, and a Gourmia Cake Maker (the Gourmia will only hold one of the batches of soymilk, the dehydrator will hold two. Make sure you do not go into debt to do this. Save up and add one machine at a time if you need to. I did this. But you can save these instructions and eventually you will have an entire yogurt milk system if you do this. Start with a Gourmet soymilk maker, organic soybeans, and a case of 64 ounce mason jars. Get some heatproof mitts to pick up the hot milk filled mason jars. Anyway once you have two batches of soymilk in the plastic containers cooling for two hours place two at least 50 ounce glass containers in the dehydrator that is set at 104 degrees Fahrenheit. I use snapware glass containers for this. I have two of the shelves in and fit one container on the upper and one on the lower. This gets the containers the perfect temp to incubate the yogurt in the shortest time. Now add a container of starter. I use around 8 ounces of my last batch of yogurt that I set aside in a smaller snapware container. I also keep on hand dehydrated yogurt starter the packets in case I used my starter in cooking or forgot to ready it. I use Eurocuisine brand dehydrated starter for this as it gives the Greek yogurt flavor. To start you can use 8 ounces of your favorite Greek Yogurt or 2 packets of the dehydrated starter, (one packet per batch of soymilk.) The 8 ounces of starter is plenty to ready 3 batches of yogurt in 8 hours. If you have less than 8 ounces of starter on hand, it will still work as the starter multiplies as it incubates, you just may need to let the yogurt incubate longer. I am letting you know what I have found is the way to get perfect Greek Yogurt made from soy milk, there also may be other ways.
Now you need a cooking thermometer to check the soymilk temperature after two hours. When it is at 104 degreees Fahrenheit pour one batch into a blender and add some of the starter (can be divided into two or three portions for two or three batches.) Hit blend and blend it. Now pour it into one a large container and place in the dehydrator. Repeat with the other batch. Set the Ivation dehydrator for 8 hours now. Remember to keep it at 104 degrees. In eight hours place the containers in the refrigerator. The next day take a tofu or cheese making type strainer and line it with cheesecloth. The cheesecloth can be rinsed after and placed in the washer and dryer for reuse, do not throw it away. Now place the strainer lined with cheesecloth in a bowl that will cradle it and have it almost all the way at the top of the bowl, so it will not be in contact with the strained whey that will result. Place this whole thing in a larger bowl and pour a batch of chilled yogurt in it put a lid on top of it and place it in the refrigerator for two hours. After two hours, take the strainer with the cheesecloth out and pour the yogurt into a mason jar or other container. I use a quart mason jar for this task. With a spoon scrape any remaining yogurt off the cheesecloth but do not squeeze the cheesecloth into the now finished Greek yogurt. You will see and taste the creamy perfection and know it is the best yogurt you have ever tasted. The remaining white liquid in the bowl is called whey. You can squeeze the cheesecloth into this before rinsing to gain a higher yield of this. Now put this is a mason jar and use in cooking, (to make Macoroni and cheese for example, you use this instead of milk for a creamy sweetness. Substitute it for milk in cooking, can also be used in smoothies. Note, when I first started making yogurt I used plastic parmesan cheese containers and margarine to incubate and store the yogurt as I saved to get more mason jars, containers, etc.
Now for directions on making perfect Greek Yogurt from soymilk in the Gourmia. Take one batch of soymilk blended with the starter and pour it into the Gourmia pan. (Make sure you have removed the paddle.) Put the lid on the Gourmia pan and place it in the machine. Now place the Gourmia on the yogurt setting, press start and turn the dial to the right to move the timer from 8 up to 9 hours. Press start again to turn it on. After 9 hours place it in the refrigerator overnight. The next day strain it for the two hours using the process I described to make the most fantastic Greek Yogurt.
I have also made fantastic tomato sauce using my Gourmet Soymilk Maker. But it did stain the white prong. I had to use the self clean function with the machine filled with vinegar to get the stain out. I put three tomatoes, cut into smaller pieces in the machine, along with olive oil and spices and seasonings. Then I put it to the soup function. It made perfect hot spaghetti sauce in a very quick amount of time. It will also juice and steam rice along with many other things it can do, like make almond milk and rice milk. I highly recommend this machine. Take great care of it, they include cleaning tools with it. Even though it self cleans I find it is faster to do it by hand after soymilk making for the juicer functions, etc., the self clean is fantastic. Do not overwork these machines and treasure them as well as those who make them.
UPDATE: I have been making soymilk for around two years now with my Gourmet Soymilk Makers. I also do other things with mine when I get time, such as making pastes, etc. Around a week ago I bought a chainmail scrubber to use on my cast iron cookware (note, I am vegetarian,) and my two soymilk makers. If you own one of these brand soymilk makers I HIGHLY recommend buying a chainmail scrubber. I no longer need to use the green scrubbie that came with mine which is good since it was worn so bare it was see through. This makes the cleanup a lot quicker!!!! No more disposable scrub pads needed ever. I use it, then just tough up with the brush quickly. The self clean function is great if I let the machine sit a long while before I clean it. I run my two machines concurrently, in one I place soybeans, the other almonds, for fresh almond and soymilk. If you make almond milk know it is as easy as filling the included measure cup with almonds, adding the recommended water level for soymilk and then selecting dry bean, as if making soymilk from dry beans. Just about each day I make myself a cappuccino in the morning with my fresh almond milk. For making cappuccinos I recommend these Gourmet Soymilk makers to make the milk and a Taglioni frother.
Here is another reason it is great to make milk first thing in the morning with them. After the milk is made I place the separated strained solids in a porridge bowl, I combine almond and soy solids. Then I add a dash of Pure Vanilla Extract and some sugar and top it with a Bob’s Red Mill Muesli or granola and I have a nice breakfast with my morning cappuccino. If I make my milks later in the day, I compost these solids.
When making milk I first pour my milk through the strainer into the included pitcher. Next, I transfer it to one of my 64-ounce mason jars using a mason jar funnel I use as my milk jugs.