A stone mill is a traditional tool used for grinding soybeans into a fine paste to make soy milk. Here’s how it works and why it’s beneficial:
How a Stone Mill Works for Soy Milk
1. Grinding Mechanism – The mill consists of two granite stones (one stationary, one rotating) that crush soaked soybeans into a smooth paste.
2. Slow Grinding – Unlike high-speed blenders, stone mills operate at low speeds, preventing excessive heat buildup that can destroy nutrients.
3. Natural Filtration – The ground soybean slurry is mixed with water and then boiled or strained to extract soy milk.
Advantages of Using a Stone Mill
✔ Preserves Nutrients – Gentle grinding retains proteins, enzymes, and natural flavors better than metal blades.
✔ Smoother Texture – Produces finer particles, resulting in creamier soy milk with less sediment.
✔ Traditional Taste – Many prefer the richer, more authentic flavor compared to electric blenders.
✔ No Oxidation Risk – Unlike metal grinders, stone doesn’t react with soybeans.
Disadvantages
❌ Slower than electric blenders or grinders.
❌ Requires manual effort (unless motorized).
❌ Needs proper cleaning to avoid residue buildup.
Modern Alternatives
- Electric stone mills (motorized versions).
- High-speed blenders (faster but may overheat beans).
If you want an authentic, nutrient-rich soy milk with traditional flavor, a stone mill is an excellent choice! Would you like recommendations on specific models?
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