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Every thing about SOY MILK | Vahrehvah :

Soy Milk

Soy milk is considered to be a delicious soy drink or beverage made from soybeans and is also called soya milk, soybean milk or soy juice. It is a stable emulsion of oil, water and protein; it is produced by soaking dry soybeans and grinding them with water.

Soy milk contains about the same proportion of protein as cow’s milk, around 3.5 %, 2% fat, 2.9% carbohydrate and 0.5% ash. The oldest evidence shows that the production of soy milk is from China where a kitchen scene proving use of soy milk is incised on a stone slab dated around AD 25-220.

It also appeared in a chapter called Four Taboos (Szu-Hui) in the AD 82 book called Lunheng by Wang Chong, possibly the first written record of soy milk. Evidence of soy milk is rare prior to the 20th century and widespread usage before then is unlikely.

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. Plain soy milk is unsweetened, although some soy milk products are sweetened. Salted soy milk is more prevalent in China. The coagulated protein from soy milk can be made into tofu, just as dairy milk can be made into cheese.

Nowadays soy milk drink is slowly becoming popular in India and is available in most of the super markets. It is said that this drink was originally introduced by Mahatma Gandhi in 1935 and is widely sold in Tetra packs by various brands. In western countries, soymilk is a popular alternative to cow’s milk with a roughly similar protein and fat content.

This drink is commonly available in vanilla and chocolate flavors apart from its original unflavored form. Basically soy milk can be made from whole soybeans or full fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water.

The re-hydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product.

Heating at or near the boiling point is continued for a period of time, 15–20 minutes, followed by the removal of an insoluble residue (soy pulp fiber or okara) by filtration. "Sweet" and "salty" soy milk are both traditional Chinese breakfast foods, served either hot or cold, usually accompanied by breads like mantou (steamed rolls), youtiao (deep-fried dough), and shaobing (sesame flatbread).

The soy milk is typically sweetened by adding cane sugar or, sometimes, simple syrup. "Salty" soy milk is made with a combination of chopped pickled mustard greens, dried shrimp and, for curdling, vinegar, garnished with youtiao croutons, chopped scallion (spring onions), cilantro (coriander), meat floss, or shallot as well as sesame oil, soy sauce, chili oil or salt to taste.

To prepare delicious homemade soy milk, firstly soak soy beans in clean water overnight. Remove/ filter water. Grind the beans with half of the cold water in the food blender until smooth. Pour the mixture over a muslin (cheesecloth) cloth covered sieve.

Strain out as much liquid as possible. Put the soy pulp back into the blender with the remaining cold water and grind again. Repeat step 3. Sieve the soy milk (without the pulp) through the muslin cloth to remove any remaining grit. Microwave the soy milk 7 – 8 mins or until nearly boiling.

This step will shorten the heating time on the stove which helps prevent burnt pot bottom. Pour the soy milk into a big pot. Bring to boil 3 times and remove any foam. The soy milk is now ready for drinking. Add sweetener of choice. Cool and store in fridge.

For making delicious vanilla flavored milk, add ½ a vanilla bean when boiling the soy milk. For pandan flavored milk, add pandan leaves when boiling the soy milk. You can also prepare luscious and delectable soy bean custard with soy milk which is a very popular Chinese dessert eaten hot or cold also known as Tau Fu Fa.

This dessert is basically made from coagulated soya bean milk served with sugar syrup. Making this yummy dessert is very simple and easy to prepare at home. To make this dessert, in a small cup, mix together the setting solution. Pour the soy milk and setting solution simultaneously into another clean pot.

Give the mixture a quick stir and cover with a cloth before putting the pot lid on and leave for about 30 minutes. If there is a thin skin or foam on top of the tau fu fa, remove it off carefully. To serve, scoop out in thin layers to a bowl. Add sugar syrup according to taste and serve.

Do try this wonderful and nutritious recipe, for preparing click on below link for detailed recipe:

Soy milk has about the same amount of protein (though not the same amino acid profile) as cow's milk. Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in humans. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk, it has little saturated fat and no cholesterol.

Like lactose-free cow's milk, soymilk contains no lactose, which makes it a good alternative for lactose-intolerant people. For patients without conditions that limit which sugars they can consume, there is no evidence to support any sugar-related health benefit or detriment to consuming soy milk instead of cow's milk.Soy milk, like cow's milk, varies in fat content, but the most commonly sold varieties have less fat than whole milk, similar fat content to 2% milk, and more fat than skim/nonfat milk.

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