Soy Milk Preparation. Soy milk can be prepared in home with the use of common kitchen equipment. There is also a machine specifically designed for producing soy milk. The procedure for producing soy milk involves soaking the soybeans in water overnight and grinding them the next day. Straining it, in the end, leaves behind a liquid. This liquid is the soy milk. This soy milk can be flavored to enhance its taste. The most commonly used flavor enhancers are vanilla and chocolate.
Soy Milk Uses. Soy milk can be used for cooking in almost every dish. It is used as an alternative to cow's milk for people who are lactose intolerant. Soy milk can be used to make tofu, just like the cow's milk is used to make cheese by curding it. Tofu is very famous in China. It can be used as a substitute for meat by vegetarians, since it has a texture similar to that of meat.
Soy Milk Benefits. By every passing day, the commercial value of soy milk is rising not just because of its taste, but also because of its numerous health benefits. Soy milk contains a special type of vegetable protein, preventing loss of calcium through kidneys. It is not just low in cholesterol, but also helps in reducing already high cholesterol levels. Soy milk contains no hormones, as it comes from a plant. The presence of isoflavones is the most significant benefit of soy milk. Isoflavones have numerous health benefits, such as reducing cholesterol, diminishing the adverse effects of menopause symptoms and prevention of osteoporosis, as well as cancer. Soymilk is also a great source of vitamin B complex. It is not however, a good source of calcium. This is the reason why commercially available soy milk is fortified with calcium.
Soy Milk vs Cow Milk. Soy milk does not contain lactose. Therefore, it is a good substitute for lactose intolerant people. It has been proven through scientific research that a greater number of children (2.5%) are allergic to cow's milk, than to soy milk (only 0.5%). Moreover, as compared to cow's milk, soy milk contains much less saturated fat, while the amount of cholesterol is almost negligible. The protein content of soy milk is the same as that of cow's milk. The only difference lies in the amino acid composition of the proteins.