Soya milk is not a dairy product; rather, it is a milk-like drink made from soaking dry soybeans in water. Containing about the same amount of protein as cow’s milk, along with added vitamins, soya milk has become a popular choice as a milk substitute for vegetarians, those with cow’s milk allergies, and individuals who are lactose intolerant. While soya milk may be slightly more expensive, its popularity is growing. Today, you can find soya milk in nearly every supermarket and most coffee shops nationwide.
The soybean is native to China, where soya milk originated around 164 B.C. Liu An of the Han dynasty is credited with its discovery, as well as the development of tofu (Doufu). Soybeans were later introduced to Japan, where they became a staple food. Both China and Japan developed their own methods of making soya milk, and these methods are still used today.
How Soya Milk is Made
Soya milk processing begins by soaking either whole dry soybeans or soy flour in water. The beans are soaked for a minimum of three hours (sometimes overnight), after which they go through a wet grinding process where the ratio of beans to water is carefully measured and adjusted. The desired ratio is typically 10:1 (water to beans). The mixture is then heated to boiling to sterilize it, improve flavor, and enhance its nutritional value. The soybean-water mixture is boiled for 20 minutes and then filtered to remove any insoluble matter. This step is where the Chinese and Japanese methods differ. The Japanese boil the mixture first and then perform a hot filtration before the mixture cools, while the Chinese use cold filtration before boiling. The Japanese method yields a greater amount of soya milk, but a defoamer must be added for safety during boiling. The Chinese method requires no defoamer because the filtered mixture does not foam when boiled. Once processed, the result is a white to off-white liquid that closely resembles cow’s milk. While original, unflavored soy milk is available, many manufacturers add sweeteners to improve the flavor. Chocolate and vanilla soy milk are also quite popular.
Though soya milk comes from a plant and not an animal, it is nutritionally similar to cow’s milk (some naturally occurring vitamins in cow’s milk are added to soya). Both drinks contain similar amounts of protein (about 3.5% of the daily recommended intake), as well as vitamins E and B12. Though soya milk lacks calcium naturally, some manufacturers enrich it with calcium carbonate, which can be absorbed by the gut. Soya milk does not contain hormones (like rBGH), antibiotics, or cholesterol, making it safe for people with lactose intolerance. Additionally, soya milk contains isoflavones, powerful antioxidants, and other beneficial organic compounds.
However, many consumers buy soya milk for its advertised health benefits. Like the dairy industry, the soy industry also faces criticism for potentially harmful components in soya milk. Phytic acid, found in many plant tissues, is used to store phosphorus and is present in high levels in soya milk. This acid binds with minerals like zinc and iron, which may contribute to mineral deficiencies in children or adults with low mineral intake, which could be particularly concerning in poor or developing countries. Some soybeans used to make soya milk are genetically modified, and the milk may contain phytoestrogens that can affect thyroid function and metabolism. In rare cases, soya milk may contain trace amounts of aluminum. It’s clear that neither cow’s milk nor soya milk receives 100% approval from all parties.
One of the most appealing aspects of soya milk is its versatility. The lactose intolerant can use it as a substitute for cow’s milk in many recipes, and it is commonly used in a variety of vegetarian products. For example, tofu is made by letting soya milk curdle, then draining the mixture. You can even make soya milk at home with a blender and other kitchen tools.
Though soya milk may cost an extra 25 cents in your latte, many consumers opt for this alternative milk for health reasons or simply to try something new. Either way, soya milk is consumed worldwide, and soybeans are being grown in more regions to meet global demand for soy products. So far, research indicates that the potential negative health effects of soya milk are outweighed by its benefits, including antioxidants and improved cardiovascular health. So go ahead—enjoy your soya!
