Soya Milk (Introduction)

Soya milk also known as soy milk or soymilk, is a plant-based drink

produced by soaking and grinding soybeans, boiling the mixture, and
filtering out remaining particulates. It is a stable emulsion of oil, water,
and protein. Its original form is an intermediate product of the
manufacture of tofu. Originating in China, it became a common beverage
in Europe and North America in the latter half of the 20th century,
especially as production techniques were developed to give it a taste
and consistency more closely resembling that of dairy milk. Soya milk
may be used as a substitute for dairy milk by individuals who
are vegan or are lactose intolerant.
Soya milk is also used in making imitation dairy products such as soy
yogurt, soy cream, soy kefir and soy-based cheese analogues. It is also
used as an ingredient for making milkshakes, pancakes, smoothies,
bread, mayonnaise, and baked good
Commercial Preparation

Soy milk is made from whole soybeans or full-fat soy flour.[22] The dry beans are
soaked in water for a minimum of three hours up to overnight depending on the
temperature of the water. The rehydrated beans then undergo wet grinding with
enough added water to give the desired solids content to the final product which has
a protein content of 1–4%, depending on the method of production.[22] The ratio of
water to beans on a weight basis is 10:1 for traditional soy milk.[22] The
resulting slurry or purée is brought to a boil to improve its taste properties (see "Soy
odor" below), by heat inactivating soybean trypsin inhibitor, and to sterilize the
product.[22][5] Heating at or near the boiling point is continued for a period of time, 15–
20 minutes, followed by the removal of insoluble residues (soy pulp fiber) by
straining/filtration.[22]
Processing requires the use of an anti-foaming agent or natural defoamer during the
boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming. It is
generally opaque, white or off-white in color, and approximately the same
consistency as cow's milk.[22] Quality attributes during preparation
include germination time for the beans used, acidity,
total protein and carbohydrates, phytic acid content, and viscosity.[22] Raw soy milk
may be sweetened, flavored, and fortified with micronutrients.[5] Once fully
processed, soy milk products are typically sold in plastic bottles or plastic-coated
cartons, such as tetrapaks.[5]
Recipe : Homemade Soy Milk
____________________
Learning how to make soy milk is fun and enriching and a lot easier than you might
think. This preservative-free and additive-free homemade soy milk works great for
drinking, culturing, or making tofu.

The leftover fiber is called okara, or u no hara, and can be dried or frozen for use in
cooking, or as fertilizer. Soy milk made at home has a slightly grassy flavor
compared to soy milk bought commercially. Here’s exactly how to make soy milk at
home!

SUPPLIES FOR MAKING SOY MILK:

1. Container for soaking beans – You can use any container that holds 4 or
more cups, but we like to use 32 oz. Mason Jars.

2. Blender – As long as the beans are well-soaked, most blenders will work
perfectly fine.

3. Strainer - Cheesecloth, like our fine-meshed Butter Muslin Cheesecloth,

works fine, but we haven’t found anything more convenient than these
Organic Cotton Nut Milk Bags.

4. Heavy-bottom Pan – A thin pan doesn’t disperse heat as evenly and can lead
to scorching.

Soy milk is a great alternative to animal milk. It’s delicious, can be made at home
affordably and easily, and it’s so simple. Just soybeans and water. Of course, we like
to do all kinds of fun things with our soy milk like make dairy-free yogurt or tofu, but
it’s also fantastic just to drink.

If you like, you can add various things to your soy milk like a little sugar, some agave
nectar, a pinch of salt, or even something a little more interesting like cinnamon or
cocoa. You are going to want to use yellow soybeans as they make the best soy
milk.

INGREDIENTS:
1) ½ cup soybeans.
2) 2-3 cups water for soaking.
3) 4 cups water for blending.
4) Sugar to taste (optional).

INSTRUCTIONS:

Soak soybeans in 2-3 cups of water overnight. This will soften the soybeans and get
them ready for blending.

Discard water and rinse soybeans. We want to get rid of any of the dirt or
contaminants that were on the beans themselves.

Remove skins as best you can. You can rub the beans by hand while they’re
underwater. The released skins will float to the top and can be skimmed off. Don’t
worry if you can’t get them all. Blending the beans will release all that soy nutrition.

Add soybeans and 4 cups water to a blender.

Blend until smooth. This step exposes the entire bean to the water, ensuring we
wring all the nutrition we can from these beans for our homemade soy milk.
Strain the blended mixture using cheesecloth or a nut milk bag. Our testing has led
us to these organic cotton nut milk bags. They're a great balance of tightly woven
cloth that keeps the pulp inside, porous enough to let the milk flow freely, tough
enough to withstand multiple milkings, and with a tie-close top that prevents
blowouts.

Heat the strained milk in a heavy-bottom pan to 212ºF (100ºC). Hold this
temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and
store. This is an important step since, as a legume, soy can't be consumed raw.

Refrigerate up to 4 days.

HOW TO USE HOMEMADE SOY MILK:

Homemade soy milk is a great alternative milk for making yogurt. You can also use it
for making homemade tofu or in non-dairy yogurt recipes.
 Cultures for Health is your one-stop shop for all things fermentation and cultures and
that includes making your own soy milk!

From all the tools you need to multiple different all-in-one kits that have everything
you need to start making your own food at home, we have it all and take all the
guesswork out of navigating the fermentation world.

Usage
Nutrition
A cup (243 ml) serving of a generic unsweetened commercial nutrient-
fortified brand of soy milk provides 80 calories from 4 g
of carbohydrates (including 1 g of sugar), 4 g of fat and 7 g of protein.
[32]
 This processed soy milk contains appreciable levels of vitamin A, B
vitamins, and vitamin D in a range of 10 to 45% of the Daily Value,
with calcium and magnesium also in significant content.[32]
 Calories: 80
 Fat: 4 grams (g)
 Saturated fat: 0.5 g
 Carbohydrates: 3 g
 Fiber: 2 g
 Sugars: 1 g (0 g added sugars)
 Protein: 7 g

As you can see, soy milk packs a lot into a small cup. You’ll notice it is rich in protein,
low in sugar, and offers a couple of grams of fiber, all for just 80 calories.
Side-Effects & Allergies of Soy Milk (Soya Dudh)
Though soy milk claims to produce the above-mentioned gains, there are some side effects,
too. These include itchy throat and chronic inflammation. It can also block the protein
synthesis in the body.

The presence of phytic acid in soybeans can limit the absorption of the much-needed
iron, zinc, and magnesium in the body. But a responsible and wise use of soy milk can
bring about satisfying results.
Origin And Cultivation of Soy Milk (Soya Dudh)
Though soy milk claims to produce the above-mentioned gains, there are some side effects,
too. These include itchy throat and chronic inflammation. It can also block
the protein synthesis in the body. The presence of phytic acid in soybeans can limit the
absorption of the much-needed iron, zinc, and magnesium in the body. But a responsible
and wise use of soy milk can bring about satisfying results.
The Disadvantages of Soy Milk
1. Soy Allergy
Don't shy away from including soy milk in your diet out of fear of soy — as noted
above, soy foods are safe for most people. The exception is those who have soy
allergies.
According to Food Allergy Research & Education (FARE), soy is one of the top nine
food allergies. It can be a difficult ingredient to avoid because soy is commonly used
in many processed foods such as soy lecithin and soybean oil. If you're allergic to soy
and looking for another non-dairy milk alternative, consider trying oat milk, coconut
milk, almond milk or flax milk.

2. Added Sugars

Some types of soy milk do have a major nutritional disadvantage because of their
added sugar content. Added sugars boost your calories without offering nutritional
value, and can increase your risk of heart disease and type 2 diabetes.
Select unsweetened soy milk to minimize added sugar — the unsweetened stuff
contains just 1 gram of naturally occurring sugars per cup and no added sugar.
Chocolate- and vanilla-flavored soy milks, in contrast, contain around 20 and 7 grams
of added sugar per serving, respective

Soy milk helps in maintaining blood pressure level & cholesterol levels
Excess levels of sodium (that causes a rise in blood pressure levels) can be countered by
the excess of potassium in soy milk, thus helps you to control the blood pressure levels.
Soy milk good for bones health

Soy milk or soya dudh as you would like to call it is an excellent source of calcium. It is a
widely known and accepted fact that generous levels of calcium in the body is directly
associated with stronger and healthier bones.

Soy milk strengthens blood vessels

The presence of omega 3 and omega-6 fatty acids in the soy milk can protect your blood
vessels. The compounds present in soy milk (soya dudh) can defend your living cells and
prevent cholesterol deposits.
Soy Milk - Best drink for pregnant women

Soy milk is also rich in Vitamin C, Vitamin B complex, Vitamin E and Vitamin K.

Subsequently, pregnant women and lactating mothers are advsied to drink a glassful of soy
milk regularly to support the development of the foetus and infant, respectively.

Soy Milk reduces the risk of prostate cancer

It is said that higher levels of testosterone might lead to prostate cancer.

Though low levels of testosterone often lead to particular problems, a wise degree of
testosterone needs to be maintained to avoid prostate cancer, and there is nothing beneficial
than having a glass of soy milk regularly.
Soy milk reduces the risk of breast cancer

The term breast cancer itself terrifies most women. So it is highly advised to consume soy
milk (soya dudh) regularly to account for the lack of estrogen with phytoestrogen that is
present in soy milk.
Soy milk for anemia problem

Being rich in calcium and iron, soy milk is effective in treating anemia. Iron improves the
production of red blood cells and thereby enhancing the overall functioning of blood
vessels, thus increasing the immunity power of the body.
Uses of Soy Milk (Soya Dudh)
By regularly drinking soy milk, you can reduce the chance of suffering from prostate and
breast cancer, it is used as a supplement for people who are lactose intolerant, and it is used
in controlling cholesterol and blood pressure. A glassful of soy milk, if regularly consumed,
can also treat arthritis, anemia and helps in weight loss.

Brain Health

Soy milk is rich in omega-3 fatty acids, which are “healthy” fats that your body cannot
form on its own. Omega-3 fatty acids are linked to a reduced risk of dementia and
Alzheimer’s disease. Soy milk is still being studied for its effect on these diseases, but soy in
general is one of the best non-animal sources of omega-3 fatty acids.

Health Benefits

The vitamins, minerals, and antioxidants in soy milk can provide important health
benefits. For example, the forms of vitamin B found in soy milk are important for
helping your body maintain your nerve cells and DNA. They can also help you avoid
certain forms of anemia, which can prevent tiredness and fatigue. 

Soy milk is also high in protein. The protein in soy milk is healthy, plant-based, and can help
support healthy muscles and organs.

In addition, soy milks can provide other health benefits like:

Improved Heart Health

Soy milk can also help support your cardiovascular system. Soy milk is an excellent source of
potassium, whether or not it has been fortified. Potassium is deeply connected to
maintaining lower blood pressure and a regular pulse. Furthermore, soy milk has been
linked to lower cholesterol levels, especially in people who have high cholesterol