Lifestyle Choices

Soymilk is the dissolved liquid pressed from whole soybeans that have been soaked, cooked, and ground. The creamy milk can serve the same purposes as cow’s milk-but with added advantages. It is a boon for people who are lactose intolerant or allergic to cow’s milk You can buy soymilk in several flavors, including chocolate, carob, and vanilla, and in lower-fat versions. You also can make your own soymilk. Some brands of soymilk are fortified with calcium, vitamins, and minerals. They may also contain a natural sweetener, oil, and/or a thickener. Plain, regular soymilk by itself has a nutty flavor and is loaded with nutrients. Eight ounces has 10 grams of protein and 80 milligrams of calcium, plus iron, B vitamins, and complex carbohydrates. Street vendors in China and Japan sell soymilk made fresh daily. It is usually served sweetened as a beverage or flavored with soy sauce, onions, and vegetables as a savory soup.

Use soymilk straight as an invigorating drink; over hot or cold cereal; as the base for cream sauces, cream soups, and shakes; in pancake and waffle mixes; or as a substitute for condensed milk in custards and pies. Children over one year of age can enjoy homemade or manufactured soymilk. Commercial soymilk-based infant formulas are available for babies less than a year old.

Previously available only in health food stores and specialty food shops, soymilk now is sold in many supermarkets. You will find soymilk usually packaged in ascetic, or non-refrigerated, containers in either 8-ounce or 1-quart sizes. Unopened, the package gives soymilk a long shelf life. Once opened, however, the soymilk must be refrigerated and used within five days. Some stores also sell refrigerated soymilk in plastic containers. You also can buy powdered soymilk and mix it with water. Refrigerate both the mixture and the soymilk powder. The powder can be stored in the freezer, too.

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