Soy milk is promoted as a healthy alternative to cow's milk for reasons including:
* Source of lecithin and vitamin E
* Lacks casein
* It is safe for people with lactose intolerance or milk allergy
* Polyunsaturated and monounsaturated fats are good for the heart.
* Contains isoflavones, organic chemicals that may possibly be beneficial to health.
Benefits of soy
These are the main health benefits of soy:
Soy improves bone health
Soy relieves menopausal symptoms
Soy reduces risk for heart diseases
Soy helps to prevent certain cancers
Soy is very nutritive
1⁄2 Cup (8 tbs)
(as required to make the slurry)
Clean 1/2 cup whole soybeans under running water. Remove debris or damaged soybeans.
Soak the soybeans overnight in a bowl or other container in enough water to cover them.
Drain and rinse the soybeans in a colander.
Grind the soybeans in a blender with just enough water to cover them until it makes a slurry.
Pour the slurry into a pot on the stove and add one quart of water.
Bring the slurry to a boil, stirring constantly.
Turn it down to simmer for 15 to 20 minutes. Keep stirring.
Filter the slurry through a cheesecloth or linen towel, saving the liquid in a bowl. This is the soy milk.
The leftover over soya pulp from straining is called okara. There are many recipes that call for okara, so save it to use later.
The soy milk should be stored in the refrigerator.
Soy milk is said to have originated in China, a region where soybean was native and used as food long before the existence of written records. The earliest written record comes from Liu An using it as a medicine, and a later record of the drink as a medicine could be found in Bencao Gangmu. Later on, the soybean and soybean foods were transplanted to Japan. Soybean milk is reputed to have been discovered and developed by Liu An of the Han Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu" (soybean curd) in China which 900 years later spread to Japan where it is known as "tofu".