Soaking, blending, straining and boiling, collapsed into one button. A hands-on look at what the Bear DJJ-CO5H1 actually gets right, where it's limited, and who it genuinely suits.
The short version
- Genuinely good for one or two people. The 600ml capacity, 20,000 RPM motor and integrated heating step turn a multi-stage process into a single button press.
- 304 stainless steel inside — the cup and blade handle daily heat and blending without degrading or holding onto odours the way plastic-lined budget models can.
- Rinse it within minutes of finishing, not after breakfast. Soy residue sets fast, and that habit is the difference between easy cleaning and a scrubbing job.
- Homemade soy milk isn't fortified the way a supermarket carton is — worth knowing if it's replacing dairy in your diet, not just adding to it.
Homemade soy milk is one of those small everyday choices that compounds into real cost savings over time, but the traditional method — soaking, blending, straining, boiling, across several separate steps and pans — puts a lot of people off before they start. The Bear DJJ-CO5H1 folds all of that into one appliance: a 200W blending motor and a 500W heating element sharing a single 600ml jug, built for one or two people. This review covers performance, build quality, cleaning, and who it's actually suited for.
Quick specs
| Spec | Detail |
|---|---|
| Stirring power | 200W |
| Heating capacity | 500W |
| Mixing speed | 20,000 RPM |
| Capacity | 600ml (serves 1–2 people) |
| Inner material | 304 stainless steel (cup and blade) |
| Operation | Touch control |
| Formulation type | All-in-one: blends and heats in the same vessel |
| Weight | 1,290g |
| Primary use | Soy milk, plant milks, smoothies |
| Brand | Bear Electric Appliance |
Design and build quality
The DJJ-CO5H1 is straightforward and purposeful rather than showy. The inner cup and mixing blade are both 304 stainless steel — food-grade, corrosion-resistant, and a meaningful step up from the plastic-lined jugs common in budget soymilk makers. That matters here specifically because soy milk is heated in the same vessel it's blended in, so the interior takes daily thermal and mechanical stress; stainless steel handles both without degrading or picking up odours over time the way plastic can.
At 1,290g it's light and compact enough to store in a cupboard between uses, which counts for something in a smaller kitchen. The touch panel keeps the exterior simple and avoids the mechanical button failures older soymilk makers were prone to, and the overall footprint is noticeably smaller than multi-function nut milk machines that expect to live permanently on the counter.
Blending and heating performance
The motor runs at 20,000 RPM, fast enough to produce a genuinely smooth result from pre-soaked soybeans without a separate straining step in most cases. The 200W stirring power is well matched to the 600ml capacity — it doesn't strain or overheat during a standard batch.
The 500W heating element brings the liquid to temperature efficiently. Because blending and heating happen in the same vessel rather than as two separate stages, freshly made soy milk is ready to drink in around 15–20 minutes from a standing start, noticeably faster than the traditional stovetop method.
Why the heating step matters more than taste
Raw soy milk isn't just less tasty — it can upset your stomach
This is worth spelling out, because it's easy to assume the heating step is only there for flavour. Raw soybeans contain trypsin inhibitors, natural compounds that interfere with protein digestion and can cause genuine digestive discomfort if the milk isn't heated thoroughly enough. Proper boiling denatures these compounds, which is why traditional recipes insist on a sustained boil, not just a warm-through. If you use this appliance's built-in heating cycle as intended and let it complete fully, this isn't something to worry about — but it's a reason not to shortcut the cycle or drink the milk lukewarm and unfinished out of impatience.
Ease of use
Simplicity is one of the DJJ-CO5H1's strongest points. The touch interface has no real learning curve: add soaked soybeans and water, select the programme, and the machine handles blending and heating without further input. For a rushed morning, that single-button convenience is a genuine advantage over the manual multi-step method.
The 600ml capacity is calibrated for one to two people, which is both the appliance's strength and its ceiling. For a solo user or a couple it produces the right amount without waste; for a household of three or more, you're running consecutive batches, which blunts the appeal.
Cleaning
Cleaning is where soymilk makers generally earn their most mixed reviews, and the Bear is no exception. Okara — the fibrous soybean pulp left after blending — adheres to the interior walls and blade quickly as it cools. The habit that actually matters is rinsing the cup within a few minutes of pouring, before residue has a chance to dry and set.
With that habit, cleaning is genuinely manageable: a brief soak and a gentle brush clear the interior without fuss. Left to dry, the residue becomes considerably harder to shift and can dull the stainless finish over time. The touch panel itself just wipes clean. Straightforward overall, but it demands consistency rather than forgiving neglect.
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Pros and cons
Pros
- 304 stainless steel interior and blade — durable and hygienic
- All-in-one blend and heat in a single vessel, no extra pans
- 20,000 RPM produces genuinely smooth, creamy milk
- Touch control — no mechanical buttons to wear out
- Compact and light (1,290g) — easy to store away
- Right-sized 600ml for one to two people
- Works for smoothies and other plant milks, not just soy
Cons
- 600ml capacity isn't practical for 3+ person households
- Residue sets fast — prompt rinsing is non-negotiable
- No delay-start or keep-warm function, unlike larger Bear models
- Best results still call for soaking soybeans overnight first
- Not well suited to tofu-making, where a larger batch helps
What homemade soy milk gives you
Soya is a solid source of plant protein, and it fits comfortably into UK dietary guidance — the British Dietetic Association's guidance on soya foods notes it sits within the Eatwell Guide's recommendation to eat more beans and pulses alongside less meat and dairy. There's one practical difference worth knowing about, though: most soya drinks bought in a carton are fortified with calcium, iodine and vitamins B2, B12 and D to match dairy milk's nutritional profile, and homemade soy milk from this machine won't be. If soy milk is replacing dairy as a significant part of your diet rather than just supplementing it, it's worth making sure those nutrients are coming from elsewhere, or fortifying it yourself.
Soaking soybeans overnight also reduces their phytic acid content, which improves how available the minerals in the beans are to your body — one more reason the manufacturer's soak recommendation is worth following rather than skipping. For more detail on the compound itself, see phytic acid.
Bear DJJ-CO5H1 vs larger Bear models
Bear's wider soymilk maker range extends to larger-capacity machines, including an 1,200ml model with eight menu programmes and an 8-in-1 model with a 12-hour delay start and 6-hour keep-warm function. The DJJ-CO5H1 trades those extras for compactness and simplicity. For a single or two-person household wanting a no-fuss daily machine without a large counter footprint, the CO5H1 makes more sense; for a family, or anyone who wants to prep milk the night before and wake up to it ready, a larger model with delay-start is worth the extra outlay.
The machine reviewed here
Prices, stock and available plug-type variants change — check the product page for current details before ordering. This appliance is not designed for tofu-making at scale, where a larger batch size helps.
Frequently asked questions
Do you need to soak soybeans before using the Bear DJJ-CO5H1?
Not strictly, but it's strongly recommended. Soaking for 8–12 hours softens the beans considerably, easing the load on the motor, improving smoothness, and reducing phytic acid content so the milk's minerals are more available to your body.
Does the Bear soymilk maker need straining afterwards?
For drinking purposes, generally not — the 20,000 RPM motor produces a smooth enough result on its own. For uses like tofu-making, where maximum smoothness matters, straining through a fine mesh bag afterwards will improve the result.
Can it make other plant milks besides soy?
Yes — almond, oat, rice and similar plant-based drinks all work with the same process. For oat milk specifically, use a lower water ratio, since heat-activated oat starches can otherwise leave the texture gluey.
How long does it take to make a batch of soy milk?
Around 15–20 minutes from adding pre-soaked soybeans and water to having warm, drinkable soy milk. That doesn't include the overnight soaking, which happens well ahead of time.
Is homemade soy milk as nutritious as the carton kind?
It's a genuinely good source of plant protein, but it won't be fortified the way shop-bought soya drinks usually are — commercial versions typically add calcium, iodine and vitamins B2, B12 and D to match dairy milk. Worth factoring in if soy milk makes up a significant part of your diet.
Do you deliver kitchen appliances across the UK?
Yes — we ship UK-wide, with free delivery once your order passes £50. Full details are on our shipping policy page.
Verdict
The Bear DJJ-CO5H1 is a well-designed compact soymilk maker for one or two people. The combination of 304 stainless steel construction, a genuinely capable 20,000 RPM motor, integrated heating and simple touch controls puts it ahead of most comparably priced alternatives, and the output — particularly from properly soaked soybeans — is noticeably better than any carton equivalent. The 600ml capacity limits its appeal for larger households, and prompt cleaning isn't optional with an ingredient like soy. For its intended audience — a solo cook or a couple wanting fresh, additive-free plant milk daily without fuss — it earns a confident recommendation.