The Quickest And Easiest Soy Milk Recipe.

China is considered to be the original destination of soy milk. According to Chinese history,  soy milk was developed by Liu An for medicinal purposes. Soy milk is a stable emulsion of oil, water, and protein. Soy milk is made by soaking dried soybeans, draining them, grinding them, combining them with water, boiling, and then straining the resulting milky liquid.You can make soy milk at home with basic kitchen tools or with a soy milk machine. Soy milk is commonly found in aseptic cartons. Most of the soy milk available on the market is flavored and fortified with extra calcium or vitamins.

You can easily add thickeners to your soy milk to give it a mouth feel of cow's milk. Naturally soy milk has kind of a beany taste to it, but this can be eliminated or reduced by using proper processing techniques for the soy milk.

Like cow's milk, soy milk is versatile. So its no wonder soy milk helps make some tasty recipes. Plain soy milk can be used in cooking recipes and in beverage recipes. Soy milk can even be used in coffee beverages and in deserts. Soy milk can be served hot or cold and is often flavored with soy sauce and vegetables to produce a spicy soup.

Also, soy milk can be made into tofu the same way milk can be made into cheese. Soy milk can also be found in many vegan and vegetarian dishes and can be used as a replacement for cow's milk in many recipes. Infact, many people consider soy milk a healthy alternative to cow's milk.

SOY MILK PANCAKES/Serves 2

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup vanilla soy milk
• 1 egg, lightly beaten
• 2 teaspoons vegetable oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

How To Put It Together

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract.
3. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
4. Grease a skillet, and heat over medium low heat.
5. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly.
6. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

SOY MILK PUMPKIN PIE/Serves 8

Ingredients

• 3/4  cup  sugar
• 1 1/4  teaspoons  ground cinnamon
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground ginger
• 1/8  teaspoon  ground nutmeg
• 1/8  teaspoon  ground cloves
• 1  can (15 oz.) pumpkin
• 1 1/4  cups  soy milk (10 oz.)
• 2  large eggs
• Pastry for a single-crust 9-inch pie

How To Put It Together

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended.
2. Pour mixture into unbaked pastry in pan.
3. Set pie on bottom rack of a 425° regular or convection oven.
4. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
5. Set pie on a rack until cool, at least 2 hours.
6. After serving, chill pie airtight.

Ingredients

• 2  cups  frozen unsweetened blueberries
• 1  cup  soy vanilla yogurt, softened
• 1 1/2  cups  low-fat soy milk

How To Put It Together

1. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Serve immediately.
2. 1% low-fat milk or yogurt may be substituted, if desired.
3. Frozen blueberries will yield a brighter color and smoother texture.
   

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