About Us

The story behind this website......

I first tried soya milk as part of a crazy cocktail sat on Brighton Beach. It was a Malibu with chocolate soya milk and ice. From then, I began to use soya milk on my cereal, as I’m lactose intolerant, and I was hooked. My favourite is fresh soya milk made with a little added black rice. It tastes almost chocolaty, really delicious!

My wife, Jade, is from the greatest nation of soya milk drinkers on Earth, China. Jade loooooves soya and has listed a few tasty soya dish recipes on the website. When we find tofu in the supermarket she’ll clean the shelf and buy the lot. I’ve visited China with Jade three times now. The Chinese drink soya milk everyday. All the cafes and restaurants have soya on their menus. A common breakfast in China is fresh hot soya milk with deep-fried dough sticks. They really know their soya milk and are all real connoisseurs. So, if you want a decent soya milk maker you really need a Chinese one.

On our last trip to China we tried five different soya milk maker samples that were CE certified. We brought three soya milk makers home with us in our suitcases. We picked the best one and ordered a load more to start this little venture.

The machine we picked is the best for several reasons: It has a large capacity. It has a clear jug so you can see all the action as the automatic heating and blending cycle does its work. Ease of cleaning is a big issue in our choice of soya milk makers: The clear jug helps ensure this can be cleaned thoroughly. The model is the later type without the old fashioned strainer cup, which were a real pain to clean. It has fully formed handle allowing a real good grip on to the machine. You need a good grip to hold the machine when cleaning it. Some other models can’t be gripped well and cause hand cramp. There are quieter machines available but they don’t come close in these criteria that we felt were most important: quality, capacity, ease of cleaning, and handling.