Sainik SCHOOl

amaravathi nagar

NAME OF THE STUDENT: R.A.Selas Sanwariya

CBSE ROLL NO:
CLASS: XII
PROJECT TITLE: Preparation of soybean milk and its
products comparison with natural milk
ACADEMIC YEAR: 2023-2024
 CERTIFICATE
This is to certify that the project work entitled “Preparation
of soybean milk and its comparison with natural milk’’ was
done by R.A.SELAS SANWARIYA under our supervision in
partial fulfilment of All India Senior Secondary Certificate
Examination (C.B.S.E). This is the original work of the
candidate during the Academic year 2023-2024.

Signature of Signature of the

the
Subject Teacher External Examiner

Signature of the Principal School Seal

ACKNOWLEDGEME
NT
I express my sincere and heartful thanks to our Principal
Mr.---------- for permitting me to carry out this project by
providing all the necessary facilities.

I would like to express my sincere gratitude to my chemistry

teacher Mr.--------- who gave me the golden opportunity to do
this wonderful project on the topic “Preparation of soybean
milk and its comparison with natural milk”, which helped me
in doing a lot of research and come out with so many new
ideas. I am really thankful to his for his valuable guidance,
encouragement and critical suggestions throughout the course
of my work. I also want to thank my lab assistant
Mr…………. for helping me in lab to make this project a
successful one.

I am grateful to my parents and friends who helped me a lot to

finish the project within the limited time.
I bow my head to God for blessing me to accomplish this
difficult task.

-R.A.SELAS SANWARIYA

INDEX
S.No CONTENT PAGE
NUMBER
1 INTRODUCTION

2 OBJECTIVE

3 MATERIALS REQUIRED

4 PROCEDURE
5 OBSERVATIONS AND CALCULATION

6 GRAPHICAL REPRESENTATION

7 RESULTS AND DISCUSSIONS

8 BIBLIOGRAPHY
Soy milk also known as soya 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. Soy
milk may be used as a substitute for dairy milk by individuals
who are vegan or are lactose intolerant.
Soy 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 goods.
Soy milk isn't just a dairy alternative; it's a nutritious beverage in its own right. Rich in protein
and low in fat, it's an excellent addition to a balanced diet. It's also a good source of potassium
and can be fortified with vitamins A, D, and calcium. So, learning how to make soy milk at home
isn't just about taste, it's about investing in your health.
 % Daily Value*

Total Fat 1.8 g 2%

Saturated fat 0.2 g 1%

Trans fat regulation 0 g

Cholesterol 0 mg 0%

Sodium 51 mg 2%

Potassium 118 mg 3%

Total Carbohydrate 6 g 2%

Dietary fiber 0.6 g 2%

Sugar 4 g

Protein 3.3 g 6%

Vitamin C 0% Calcium 2%

Iron 3% Vitamin D 0%

Vitamin B6
14-15 Cashews, 5% and
soaked for 4-5 hours Cobalamin
drained 0%

1 Heaped Tablespoon Bio Nutrients Soy Milk Powder

Magnesium 6%
400 ml Water
½ Teaspoon Sugar (optional)
1 Tablespoon Vegan starter (any kind)
 First, soak the soybeans in 2-3 cups of water overnight.
This softens the soybeans, preparing them for blending.
 Discard the water and rinse the soybeans to remove any
dirt or contaminants.
 Remove skins as best as you can by rubbing the beans
underwater. The skins will float to the top and can be
skimmed off. It's alright if you can't remove them all.
 Place the soybeans in a blender along with 4 cups of
water.
 Blend until the mixture is smooth.
 Strain the blended mixture using acheesecloth or a nut
milk bag. Our recommendation is these organic cotton
nut milk bags for their efficiency and durability.
 Then, heat the strained milk in a heavy-bottom pan to
212ºF (100ºC). Maintain this temperature for 20
minutes, stirring often to prevent sticking. This crucial
step is because soy, as a legume, can't be consumed
raw.
 Cool the milk and store it. You can refrigerate it for up to
4 days.

 Bring this milk to a boil. Keep a constant eye on it: it tends to boil over and
overflow if you’re not careful.
 3. Reduce the heat once it comes to a boil and let simmer for a good 7-8 minutes.
Switch off.

 Let it cool down for some time. Once it is just slightly warm, mix in the starter curd and stir
well. Keep to set for as long as you would for dairy curd according to the climatic
conditions in your region.
the curd formation in natural milk will be formed more quickly at
different temperatures in comparison to the curd formed by
Soyabean milk and will also be of better quality.