Organic Cotton Milk Bag. Butter Muslin for Soy Milk. I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. 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!
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Recipe: Homemade Soy Milk. Add to Cart. Instructions: Soak soybeans in cups of water overnight. Discard water and rinse soybeans. Remove skins as best you can. Add soybeans and 4 cups water to blender. Not only is it higher in protein and iron content, but it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children.
Those who are allergic to cow's milk or are unable to digest lactose, the natural sugar found in cow's milk, find soy milk easy to digest since it is lactose-free. Those who are calorie-conscious can purchase reduced fat soy milk called lite soy milk but this is often lower in protein as well.
Some do not enjoy the taste of original soy milk, so manufacturers now offer flavored soy milk. Soy milk can be substituted for milk in nearly any recipe. Those who merely want to boost protein intake often add powdered soy milk to other beverages; others find it economical to purchase it in powder form and then make soy milk when they add water to the powder.
Children under one year of age should be given a formula of soy milk specifically developed with their nutritional needs in mind. Soy milk that is intentionally curdled is known as tofu. The soybean Glycine max is the world's foremost provider of protein and oil. The Chinese have been cultivating soybeans for thousands of years.
The first written record of Chinese cultivation dates to the third century B. Many believe that the Chinese have been making soy milk for centuries—it has been sold in cafes and from street vendors for generations. So important to the Chinese are soybeans for the production of soy milk and tofu that soybeans are considered one of the five sacred grains along with rice, wheat, barley, and millet. Soybeans made their way to Japan by the sixth century and to Europe by the seventeenth century.
The beans came to the United States on ships from Asia and were used as ballast and often discarded once the ships docked. But soldiers during the Civil War substituted soy beans for coffee beans and were thus making their own form of soy beverage. By the nineteenth century, soy beverages were available in Europe as well. However, the popularity of soybean products, including soy milk, came slowly to the United States. African-American agriculturist George Washington Carver began studying the soybean and touting its nutritive value in the early twentieth century.
Shortly thereafter, doctors became intrigued with their use for its nutritional value, particularly for children unable to drink cow's milk. Soybean production has increased in the United States throughout the twentieth century and is a staple crop for many midwestern farmers, allowing soy milk producers a steady supply of the main ingredient.
Soybeans are grown in 29 states and are our second largest cash crop. Until the s, soy milk was made in small quantities at home or in small shops and was not produced on a mass scale in this country. At this time, soy milk was bottled like soft drinks. Much of the technology now used in the production of soy milk was developed by the Japanese who use soy beverages and other soy products in tremendous quantities.
In the s, when interest in soy and other non-dairy products soared, manufacturers began adding flavors to the bland soy milk. Shortly thereafter, the development of aseptic packaging in which the milk is packaged in such a way that no air is introduced which can contain harmful bacteria brought the beverage into the modern era.
Soy milk requires only soybeans and water and steam for its creation. Soy milk is nearly always fortified with calcium, vitamins D, and certain B vitamins. Highly concentrated flavorings, such as vanilla, carob, chocolate, and almond are often added to the finished product. Many companies add sugar and salt to the drink to make it more palatable to the consumer. The soybean is a low acid food and as such, is a good host for the breeding of harmful bacteria.
Thus, the manufacturing process is "aseptic," meaning that at a certain point in its production, the soy milk is sealed off from any air because it might introduce dangerous bacteria into the product. The development of successful, affordable aseptic production of soy milk has been of tremendous importance in the mass production of this beverage.
The initial phases of the production of soy milk do not have to be sealed off to air; only later does this happen. Once the soybeans are harvested and brought to the plant, the beans are cleaned in a grain elevator or bin on or off premises. The process may begin with the blending together of four to six tons of soybeans at one time. Some factories have two or more production lines running at one time, and thus use several tons of soybeans in a day.
These soybean fibers are physically removed from the production process at this time. This waste soy fiber is called okara and it resembles mashed potatoes. A separate process dries the okara for use other than human consumption.
The fiber-less soy liquid is raw soy milk at this point and is referred to in the industry as jun.
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