Soy Milk

About

Milk made from ground soybeans that is soaked in water and strained. Soy milk often has sugar and vanilla extract added for flavoring.

Information

Other names: Soya Milk, Soy Juice, Soybean Milk
Translations: Sojas piens, Sojų pienas, Lapte de soia, Sojino mlijeko, Sữa đậu nành, Mleko sojowe, Sojamelk, सोया दूध, O leite de soja, Соевое молоко, Γάλα σόγιας, حليب الصويا, 두유, Sójové mléko, Susu kedelai, 豆浆, Llet de soja, Sójové mlieko, Di latte di soia, חלב סויה, Sojamjölk, Млеко од соје, 豆乳, Lait de soja, Sojamilch, Sojamælk, Soyamelk, Leche de soja, Соєве молоко, Soijamaito, Соево мляко

Physical Description

Rich and creamy, resembling milk.

Colors: white/milky

Tasting Notes

Flavors: nutty flavor
Mouthfeel: Rich and creamy
Substitutes: Rice milk, Milk

Selecting and Buying

Choosing: Look for soy milk in cartons, either on the shelves or in the refrigerated section of natural food stores or grocery stores.
Buying: Available in any natural food store or grocery stores.
Procuring: Soy milk can be made from whole soybeans or full-fat soy flour. Dry beans are soaked in water overnight or for a minimum of 3 hours or more and grinding them with water.

Preparation and Use

Look for soy milk in cartons, either on the shelves or in the refrigerated section of natural food stores or grocery stores.

Cleaning: When making home made soy milk, the resulting slurry ir puree should be brought to a boil in order to improve its nutritional value. Thsis is done by heat activating soybean trypsin inhibitor, at the same time improving its flavor and sterilizing the product. Heat it at or near the boiling point for a continued period of time, 15-20 minutes, then remove the insoluble residue (soy pulp fiber or okara) by filtration.

Conserving and Storing

Soy milk will keep for seven to ten days as long as it's refrigerated after opening.

for an extended shelf life and optimal taste, refrigerate overnight before opening.

Social/Political

History: Oldest evidence of soy milk production is from China where a kitchen scene proving use of soy milk is incised on a stone slab dated around AD 25-220.

According to popular tradition in China, soy milk was developed by Liu An for medicinal purposes, although there is no historical evidence for this legend.

Author

Anonymous

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