What about making soymilk at home? While it can be done at a low cost, the results may not be to your liking. Commercial producers have access to specialized equipment that extracts denatured proteins, which you cannot replicate in your kitchen.

The issue arises when boiling the soybeans to soften them, as this process leads to the denaturation of proteins. The presence of these denatured proteins imparts a peculiar flavor to the milk that may be an acquired taste, to say the least. In Asian cultures, homemade soymilk has been widely consumed for centuries, and those accustomed to it find the taste acceptable.

Interestingly, you can find traditional, locally made soymilk without the removal of denatured protein in many Asian grocery stores. However, due to its taste, this variety has not gained popularity in Western cultures. Major Western soymilk producers remove the denatured protein, resulting in a product that is universally regarded as delicious.

It's not that you shouldn't attempt to make soymilk at home, but it's important to understand that it may not taste like the top commercial brands. Before investing in an electric soymilk maker, it's recommended to try the traditional Asian-style soymilk, which can be purchased at most Asian groceries. This local soymilk is typically unsweetened, packaged in large plastic jugs, and has a flavor distinct from mass-market brands. If you find the taste unappealing, it's likely that your homemade version won't satisfy your expectations either.