Soy milk is a rich, creamy "milk" made by pressing the liquid from ground soybeans. It is lactose- and casein-free. Soy milk is available in regular and low-fat varieties, and some brands are fortified with calcium, vitamin D and/or vitamin B-12. If you are substituting soy milk for dairy milk in your diet, it is a good idea to choose one that is fortified with calcium and vitamin D. Several flavors of soy milk are also available.
Storing Soy Milk
Most soy milk comes in aseptic cartons with a long shelf life. Once opened, the milk must be refrigerated and used within 5 days. Some soy milk is now sold in refrigerated cartons, like those used for dairy milk, and must be kept refrigerated and used by the date indicated. Powdered soy milk, which must be mixed with water before using, should be stored in the refrigerator or freezer to maintain freshness.
Cooking Basics
Soy milk may be drunk as a beverage or substituted for dairy milk in most recipes.
Quick Homemade Soy Milk
Traditionally soy milk is made from whole soybeans, but it can also be made quickly and economically from soy flour. Bring 3 cups water to a boil, then slowly add 1 cup soy flour (do not use toasted soy flour), stirring constantly with a whisk to prevent lumps. Reduce heat and simmer for 20 minutes, stirring occasionally. Line a colander with cheesecloth or nylon mesh (a nylon stocking works well) and place over a large bowl or pot. Strain the soy flour mixture through the lined colander. Stir sweetener or other flavoring into the strained soy milk and refrigerate.
Soy Milk Tips