Soymilk

Soymilk is the creamy liquid obtained by grinding soaked, dehulled soybeans in water and cooking the resulting extract, which tames the raw bean’s off-flavours and destroys its trypsin inhibitors. It is the foundation of tofu, soy yoghurt, and many dairy-free products, and it is drunk as a beverage in its own right, often fortified with calcium and vitamins to rival milk nutritionally. UHT treatment gives commercial soymilk a long ambient shelf life before opening, and because it is a low-acid, protein-rich fluid it must be processed with the same hygienic rigour as milk. Like all soy products it must be declared as an allergen.