soy milk

Higher in protein than cow's milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soy milk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soy milk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it's intentionally curdled in the making of tofu.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Milk Gets Its Green On for St. Patrick's Day

Nothing says St. Patrick’s Day better than green, mint-flavored milk, which is likely the idea behind TruMoo’s bright-hued Naturally Flavored Mint Vanilla milk.

How to Make Milk Bar's Famous Birthday Cake

We stopped by Milk Bar's test kitchen location in Brooklyn to see how the masterpiece comes together.

Milk 101

If you’ve scanned the milk container at breakfast time, you’ll notice lots of terms on the carton. Ever wondered why milk is “homogenized” and “pasteurized” and why the heck is vitamin D added? We’ll iron out these terms and explain why they’re on your milk container.