This milky, iron-rich liquid is the product of pressing cooked and ground soybeans. Soy milk is higher in protein than cow’s milk. It is cholesterol-free and low in calcium, fat, and sodium.
A nondairy product made by pressing ground, cooked soybeans. Soymilk is high in protein, cholesterol-free, and low in calcium, fat, and sodium. Most soymilk is now fortified with calcium, vitamin b12, vitamin d and others, making it nutritionally equal to cow’s milk. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; and it is intentionally curdled in the making of tofu. Soymilk also is sold as a powder, which must be mixed with water.
Soymilk is available as a plain, unflavored beverage or in a variety of flavors including chocolate, vanilla, carob and almond. A number of “lite” soymilks, with reduced fat content, are appearing on the market.
Season: available year-round
How to store: Unopened, aseptically packaged soymilk can be stored at room temperature for several months. Once it is opened, soymilk must be refrigerated. It will stay fresh for about 5 days. Soymilk powder should be stored in the refrigerator or freezer.