Soy Milk 101: Making Delicious and Nutritious Soy Milk Based on Science

Today, we're cooking up some delicious homemade soy milk from scratch! It's an extremely easy recipe, with clear explanations based on scientific papers. Out of just 2 ingredients, the resulting soy milk is smooth, creamy, and incredibly nutritious. It's enjoyable drunk plain or mixed with other flavors. You could make a matcha soy milk latte, chocolate soy milk, blue butterfly pea flower milk tea, or pretty much anything you might prefer. Enjoy! References: 1. Li X, Liu X, Hua Y, Chen Y, Kong X, Zhang C, 2019. Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds. 2. Z. Pan, W. Tangratanavalee, 2003. Characteristics of soybeans as affected by soaking conditions. 3. Kyoko Toda, Kyoko Chiba, Tomotada Ono, 2007. Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture 4. Yuan, S., S.K. Chang, Z. Liu and B. Xu, 2008. Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and Ultra-High Temperature (UHT) processing. 5. Shuhong Li, Dan Zhu, Kejuan Li, Yingnan Yang, Zhongfang Lei, Zhenya Zhang, 2013. Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors #soymilk #okara #soyamilk