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Soy milk was developed in China at least 2000 years ago and is a very popular beverage in China and some other Asian countries. It is made by crushing soybeans, boiling them in water and straining the remaining liquid. It As it has a slightly bitter taste by itself, soy milk is often flavored with vanilla, sugar, honey and/or carob. Tofu is produced from soy milk by curdling and then draining it. Soy milk makes an excellent milk substitute for vegans and people with milk allergies, both for drinking and for use in cooking. It is high in protein and iron, and it is low in fat and sodium. However, in contrast to cow's milk and tofu, it is naturally low in digestable calcium, as the calcium remains with the residual soybean pulp; thus, digestable calcium is usually added in a form such as calcium carbonate. Although soy milk has an appearance very similar to that of cow's milk (and thus the source of its name), its taste is very different. Consequently, some people who like cow's milk will not like the taste of soy milk. However, the taste is much less noticeable when combined with other foods, and this is one reason that soy milk generally makes an excellent substitute for cow's milk in cooking. Be sure to use soy milk before the expiration date that is written on the package, as the taste can become unpleasant if it is kept too long. Also be sure to shake it well before using. Created September 30, 2006. |