how to soy milk taste?

Nowadays, it looks as though the non-dairy milk unit is becoming quite packed.

That said, soy milk, the original plant-derived dairy substitute, is still thriving and going strong.

What’s more, it is one of the most popular milk products available in the market. But what does soy milk taste like?

Soy milk is stacked up against other milk varieties like the trendy oat milk as well as the popular almond milk.

People in Japan, Korea, China, and other Asian countries have been consuming soy milk as a conventional breakfast drink for the longest time.

In the U.S., those with lactose intolerance usually go for this milk. So do vegans as well as people who consider soy milk more nutritious than cow’s milk.

With that said, today, you will learn what exactly soy milk is, what it tastes like, and ways to drink it properly.

Soy milk is a plant-derived drink made of soybeans. The process involves cooking the beans in water and then crushing them.

After that, the soybeans are pressed for separating the insoluble fibers from the liquid.

Commercial soy milk varies from sweet and heavy to thin and powdery. There are certain brands that make use of thickeners (thickening agents) for adding the smooth, creamy texture similar to full-cream dairy.

Soy milk somewhat has the same protein content for each serving. Hence, it is pretty close to matching the nutritional value of cow’s milk as compared to other dairy-free milk substitutes like coconut milk.

Soy milk, also called soya milk, usually has quite a distinct taste. It is evident in the plain version with no added sugar in comparison to the flavored ones.

The taste of plain soy milk resembles that of a beany flavor, but commercial kinds lose their taste while pasteurizing.

More so, the addition of artificial preservatives and sugars conceals the soybean taste more.

This particular milk somehow has a sour taste if it is plain and unsweetened. Flavored kinds, on the other hand, cover the sourness.

Some soy milk lovers say that the taste and nutty texture of the milk is similar to that of almond milk, however less crunchy.

Soy milk is enriched with vitamin A, potassium, choline, calcium, folate, vitamin B, and retinol.

It also has omega-3 fatty acids that aid in improving your brain health. Soy milk also improves your heart health, and the potassium in the milk maintains your blood pressure.

Most soy milk available in the market and grocery stores is enhanced with additional nutrients, making them rich in calcium.

Be that as it may, the quantity of calories and the sugar added varies as it depends on what you purchase.

If you consume sufficient calcium, it can help in minimizing the chance of osteoporosis and also strengthening your bones.

In regards to its nutritional value, a cup of soy milk contains:

As seen above, soy milk serves a lot of essential nutrients in just one cup.

For just around a hundred calories, this beverage is enriched with protein and provides a gram of fiber as well.

Soy milk can be a replacement for cow’s milk, and you can add it to your cereal, coffee or make ice cream and yogurt.

You can even use it in smoothies, curry as well as in baked goods.

What’s more, you can even make soy milk at home. What you need to do is soak the soybeans during the night and then drain out the water once properly soaked.

Next, boil them in lots of water for 10 minutes.

After that, you need to mix the beans and water properly until it becomes creamy and smooth. Then, boil it on low flame for another 40 minutes.

Once simmered, strain the blend using cheesecloth for removing the chunks.

You can add sugar and ginger to add flavor and then boil it for 10 minutes. Keep stirring the mixture repeatedly to make sure the skin does not form.

Then, remove the ginger and add vanilla for flavoring.

You can cool your homemade soy milk to room temperature and cool it. Adding vanilla or ginger is totally up to you; however, they help in concealing the beany taste when drinking.

Also, do keep in mind that soy milk stays food for 1-2 weeks. Any more than that, and it will go bad and turn chunky.

Soy milk is amazing versatile milk that is lactose-free and specifically made for vegans.

As mentioned, it goes perfectly well with tea, coffee, and even cereals. Not only that, you can add soy milk to your dishes and make a sauce with it as well.

If you want to prepare it yourself, try out the recipe we have provided above and see if it is to your liking.

If you’re thinking of trying non-dairy milk, or you’re an alternative milk veteran, have you ever wondered:

We scoured the supermarkets and bought a range of popular non-dairy milks to answer these questions. We examined storage labels and use by dates and carried out our very own curdling experiment. This involved testing tea with the milk added at the end, coffee with the milk added at the end, and coffee with the milk added before the water. Most of the alternative milks we’ve tested are made by Alpro as they tend to be widely available in supermarkets and convenience stores. This article isn’t sponsored by Alpro (but maybe it should be!). There are a range of brands available and we know people have different preferences, so if you would like to see your favourite listed, let us know in the comments.

Our testing team: Arron, Ellie, and Jordana

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Soy milk is a plant-based drink that’s made from either soy beans or soy protein isolate. It’s usually produced by soaking and grinding soybeans, boiling the mixture, and filtering out the remaining particulates. Thickeners and vegetable oils are often added to improve the taste and texture. Light/unsweetened soy milk typically contains fewer calories, sugars and/or fats than the original.

Soy milk typically has a mild and creamy flavour, but this can vary between brands. It’s typically sweeter than other milk alternatives. If you want dairy free milk that tastes like milk, this is probably your best option.

Soy milk is kept on supermarket shelves and usually has a long expiry date. However, once you’ve opened it, you shouldn’t keep it for longer than 5 to 7 days. Keep it tightly sealed in the fridge.

If soy milk develops an odour, an off flavour, or a change in appearance, then you should get rid of it.

Curdling is a common problem with non-dairy milk. This is because liquids like coffee are more acidic than soy milk so act as a coagulant, creating elements of curdled soy in the cup. The temperature of a hot coffee further accelerates this process.

In our experiment, we found that both soy and light soy milk didn’t curdle in tea.

Tea made with soy milk

However, we found that when we made coffee with the milk added at the end, the original soy milk had a film on top and the light soy milk curdled.

Coffee made with soy milk

The best way to prevent curdling is to warm the soy milk slowly and then gradually add the coffee and water in afterwards. Adding the soy milk to water before adding the coffee also helps to minimise the chances of curdling. According to Caleb Backe from Maple Holistics, different brands curdle more than others depending on the calcium levels in the milk. Therefore, using brands fortified with calcium should reduce the risk of the product curdling in your drink.

If you’re interested in more information about soy milk in coffee, check out this article from Buzzfeed.

Soy milk doesn’t need to be kept in the fridge if it’s not open. However, once you open it, you need to refrigerate it and consume it within 5 to 7 days.

Freezing soy milk isn’t recommended by manufacturers: freezing it often makes it lose its texture and some of its flavour. As a result, you may not enjoy soy milk as much after freezing and thawing as you would before doing so. However, soy milk can be frozen without affecting its safety or nutritional value.

In terms of nutrition, soy milk is the closest non-dairy substitute for cow’s milk. This is because it contains a similar amount of protein to cow’s milk, but it contains half the amount of fat, calories, and carbohydrates. An average 100ml portion contains 44 calories, 1.9g of fat, and 3g of carbohydrate. The light option contains 27 calories, 1.2g of fat and 1.6g of carbohydrate (measures taken from a carton of Alpro Soya & Soya Light Drink).

Furthermore, it contains essential amino acids which can only be obtained through diet choices. Many soy milks are also fortified to contain calcium and vitamins. Whilst light soy is fewer in calories, the vitamins and minerals, according to the Alpro product, are the same.

However, many people are concerned about the effects that soy has on the body, arguing that the isoflavones in soy can affect oestrogen receptors and hormones. Despite this, there’s no concrete evidence to suggest that moderate amounts of soy will cause particular harm.

No, both terms refer to the same product. It’s just a matter of personal preference which term you use.

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Almond milk is an alternative that’s made with either ground whole almonds and water or almond butter and water. You can add it to tea and coffee, use it for cereal, and use it in cooking and baking.

Almond milk has a light texture and a sweet, nutty flavour. Because it’s made with ground almonds and water, some people think that it has a watered-down quality to it.

Similar to soy milk, almond milk has a long shelf life and can be kept out of the fridge for a long time. However, once you open it, you must drink it within 7 days and keep it in the fridge.

We used both almond milk and unsweetened almond milk in our experiment. We found that neither sweetened nor unsweetened almond milk curdled in tea.

Tea made with almond milk

However, we found that both sweetened and unsweetened curdled in the coffee, regardless of whether we added the milk first or last. Out of our whole experiment, unsweetened almond milk was the one that curdled most.

Coffee made with almond milk

Coffee made with unsweetened almond milk

Again, this is likely due to the acidity and temperature of the coffee and how it accelerates the curdling process. Similar to soy milk, try warming the milk slightly before adding the coffee.

Almond milk doesn’t need to be kept in the fridge if it’s not open. However, once you open it, you need to refrigerate it and consume it within 5 to 7 days. If you buy a carton that’s already refrigerated in the supermarket, then you should keep it in the fridge at home.

Although it doesn’t affect the nutritional value, freezing almond milk isn’t recommended. This is because freezing and thawing will cause the milk to separate and will disrupt its taste and texture.

Unlike soy milk, almond milk isn’t as close nutritionally to cow’s milk. However, almond milk is naturally rich in vitamins and minerals, especially vitamin E. Furthermore, compared to cow’s milk, almond contains less than a quarter of the calories and less than half the fat. Typically almond milk contains 30 calories per 100ml, 1.1g of fat and 2.4g of sugar.

Unsweetened almond milk contains negligible amounts of carbohydrates. As a result, it doesn’t cause a spike in blood sugar levels, making it suitable for diabetics and those on low-carb diets. An average 100ml portion of almond milk contains 13 calories and 1.1g of fat (measures taken from Alpro Unsweetened Drink).

However, because almond milk is mostly made with water, it’s a much less concentrated source of the beneficial elements in almonds. So, the amount of protein, fibre, and healthy fats is lower than it would be in whole almonds.

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Rice milk is typically made up of white or brown rice, water, salt, and occasionally a little bit of oil. It’s made by pressing rice through a mill and using diffusion to strain out the pressed grains. These are then mixed with the other ingredients.

Rice milk has a mild taste and is usually naturally sweet in flavour. Because of its minimal ingredients, rice milk has a watery consistency.

Like most milk substitutes, you can store rice milk in the cupboard until you open it. Once you’ve opened it, you must keep it in the fridge and consume within 7 to 10 days.

In our experiment, we found that rice milk curdled slightly in tea. This was the only non-dairy milk to do so in tea.

Tea made with rice milk

We also found that the rice milk developed a film on top of the coffee, both when we put the milk in before the water and when we put it in after.

Coffee made with rice milk

Like most non-dairy milks, rice milk has a long shelf life and can be kept out of the fridge when it’s unopened. However, when you open it, you must keep it in the fridge and tightly closed.

Manufacturers don’t recommend freezing rice milk. This is likely because it will disrupt the taste and texture of the milk.

Rice milk is the least allergenic of milk substitutes. This means it’s suitable for people who have allergies or intolerances to dairy, gluten, soy, or nuts.

Rice milk has double the amount of carbohydrates in it than cow’s milk, but considerably less protein and fat. Because of its low protein content, it’s not recommended for growing children, athletes, and the elderly, as they have higher protein requirements.

Rice milk contains an average of 9.5g of carbohydrate per 100ml, 1g of fat, and 47 calories (measures taken from Rice Dream Original Rice Drink). This is much higher in carbohydrates than other milk alternatives. Furthermore, it also has a high glycaemic index (GI), which means it’s quickly absorbed and can cause blood sugar levels to rise rapidly. As a result, it’s not the best non-dairy milk for people with diabetes.

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Oat milk is made from a mixture of oats and water. Manufacturers may also add ingredients such as gums and salt to produce a desirable taste and texture. You can find oat milk in many flavours, including original and chocolate.

Oat milk is naturally sweet and mild in flavour and can add a creamy taste to your coffee. It goes well with smoothies and is often thought to be the best non-dairy milk for cereal.

Oat milk has a long shelf life, so it will keep for a while in your cupboards before you use it. However, like the other milk substitutes, you need to consume it within 7-10 days of opening it.

In our experiment, we found that oat milk didn’t curdle in tea or coffee.

Tea made with oat milk

Oat milk was the only milk in our experiment that didn’t curdle or develop a film when it was in coffee.

Coffee made with oat milk

You can keep oat milk in your cupboard until you open it. However, once you do so, keep it in the fridge and tightly closed.

Whilst you can freeze oat milk, many people find that it goes grainy once defrosted. Furthermore, it separates because of its tendency to settle easily. Many brands simply state that they can’t guarantee the same quality of taste and texture after freezing and thawing a product.

Oat milk is often free of many allergens like gluten, lactose, and nuts. However, this isn’t the case for all oat milks, so always check the packaging if you have an allergy.

When oat milk is fortified, it’s rich in vitamin D, iron, calcium, potassium, and fibre. In fact, you can get around 35% of your daily calcium intake and 10% of your daily iron intake from one cup. Of course, this depends on the brand that you choose.

100ml of oat milk contains, on average, 44 calories, 1.5g of fat, and 6.8g of carbohydrate (measures taken from Alpro Original Oat Drink). It’s therefore higher in calories and carbohydrate than other milk substitutes.

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Of course, there are many other types of non-dairy milk, and it’s personal preference as to which one you prefer to have. Here, we give you an overview of other tasty alternatives.

Coconut milk is made from water and the white flesh from brown coconuts. It has a thick consistency, a rich, creamy texture, and a sweet but subtle coconut flavour. 100ml of coconut milk contains, on average, 20 calories, 1g of fat, and 3g of carbohydrate (measures taken from Alpro Original Coconut Drink).

Like most milk alternatives, you can keep coconut milk at room temperature while it’s unopened. However, once you open it, you need to keep it in the fridge and enjoy it within a week.

Coconut milk has many health benefits, including boosting your heart health and immune system. Researchers have also found that it can even contribute to weight loss by increasing insulin sensitivity and accelerating the breakdown of sugars.

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Hazelnut milk is made from roasting hazelnuts, soaking them, blending them, straining them, and mixing them with water. It has a sweet and nutty taste. 100ml of hazelnut milk contains, on average, 29 calories, 1.6g of fat, and 3.1g of carbohydrate (measures taken from Alpro Original Hazelnut Milk).

Like most milk alternatives, you can keep hazelnut milk at room temperature while it’s unopened. However, once you open it, you need to keep it in the fridge and enjoy it within a week.

Hazelnut milk has a number of health benefits. It’s full of vitamin E, which promotes healthy hair and skin and boosts heart health, it’s rich in folic acid, and it contains a lot of plant-based omega-3. Hazelnuts also help to prevent anaemia, cancer, and heart-disease, and are full of protein.

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Cashew milk is made from a mixture of cashew nuts or cashew butter and water. It’s rich, creamy, sweet, and has a subtle nutty flavour. 100ml of cashew milk contains, on average, 23 calories, 1.1g of fat, and 2.6g of carbohydrate (measures taken from Alpro Original Cashew Drink).

You can keep cashew milk at room temperature before you open it. However, once you open it, you need to keep it in the fridge and enjoy it within a week.

Cashew milk has a naturally low amount of carbohydrates, so it’s suitable for people who have diabetes or who need to reduce their carb and sugar intakes. Furthermore, it has a low glycaemic index (GI) which means it only has a small effect on blood sugar levels. Cashew milk is rich in magnesium and potassium, is a good source of essential fatty acids, and is easy to digest.

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Hemp milk is made from the seeds of the hemp plant and has a slightly sweet, nutty taste. Its texture is thin and watery and so would be best as a substitute for skimmed milk. 100ml of hemp milk contains, on average, 24 calories, 1.8g of fat, and 4.8g of carbohydrate (measures taken from Alpro Original Hemp Milk).

Hemp milk can be kept at room temperature until you open it. It must then be stored in the fridge and consumed within 7 to 10 days.

Hemp milk is often fortified with calcium, phosphorus, and vitamins A, B12, and D. It contains essential fatty acids, including omega-3, and a 250ml serving contains 50% of our recommended daily intake of omega-3. It’s also naturally free of soy, lactose, and gluten, which makes it a good option for people who are allergic to these things.

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Our taste testers included Arron, a hardened dairy drinker; me, a non-dairy dabbler; and Jordana, a total dairy doubter. The soy and oat options were the front runner for Arron who said “soy strikes me as a weaker version of dairy milk and oat milk might even be enough to make me think twice when I order a latte.” The enthusiasm, however, ended quickly for Arron who concluded that the almond milk variations were not something he “wanted to be involved with ever again.”

I echoed Arron’s thoughts on the oat milk, taking a sip and saying “oooh, it’s just like a cuppa.” However, I won’t be swapping my skimmed milk for the “soy light” and “almond unsweetened” anytime soon as these really lacked flavour for me.

Jordana usually has a selection of alternative milks on the go in the office fridge, so there weren’t too many surprises. However, she did have a significant realisation during the experiment: she’s been making coffee wrong for years!

Thank you to Ella at @FitbakesUk, @msarielc and @lounotlouise for getting involved with our conversation about this on Twitter.

We’re keen to hear your experiences of milk substitutes and what you enjoy. Have you cracked how to prevent curdling in hot drinks? Is there another type of milk or brand that you’d like us to try? Leave a comment!

Soy milk is a great alternative to dairy milk if you're vegan, lactose intolerant, or you just prefer something other than regular milk. You can spice up your soy milk with a variety of different flavors, like chocolate, blueberry, and cinnamon.

Don’t be concerned.

In this blog, I will resolve all your concerns regarding soya milk so that you’re well-informed before making any decision related to the same.

Before we go into the taste quality, let’s take a quick look at the following details of soy milk.

History indicates that Liu An is the inventor of soy milk. He did it in the 2nd century BC in northeastern China. He is also the inventor of tofu.

Soy milk is plant-based milk prepared from soybeans. It is often known as soya. However, it’s not the only plant-based milk out there. Rice milk is such an example.

Soybeans are rinsed and steeped in water to prepare this dish. To obtain a smooth, consistent liquid, the ground combination is boiled and filtered. The tofu industry produces soy milk as a natural byproduct.

The original form, known in China as Doujiang (soybean broth), is more watery and has a beany flavour.

Dounai is the processed variant with a flavour and consistency similar to dairy milk (soybean milk).

Whether you’re lactose-intolerant, vegetarian, or simply want to change up your milk habit, milk alternatives like soy milk can provide decent nutrition and a variety of flavours to keep things interesting.

At this point, soy milk can be the best alternative to dairy milk. For decades, soy milk has been the most popular non-dairy alternative since its nutritional profile is quite similar to that of cow’s milk. It’s the best high-protein milk substitute available.

Soy milk contains roughly 7 grams of protein per cup, compared to 8 grams in cow milk. Calcium and vitamin D are fortified in most brands. But not all. So check the nutrition label for these essential values. Soy milk comes in a variety of flavours, including vanilla, as well as lighter and lower-calorie variations.

A cup of soy milk has the following ingredients:

Soy milk is high in the following nutrients:

Soy milk’s vitamins, minerals, and antioxidants may have significant health benefits. Types of B Vitamin present in soy milk, for example, are crucial for maintaining nerve cells and DNA in your body. They can also help prevent anaemia, resulting in tiredness and exhaustion.

Soy milk has very few saturated fats if any at all. It also contains fatty acids, all nine essential amino acids that help lower cholesterol. Soy milk has also been associated with:

Let’s look at a few of its benefits.

Besides, you can check out our other blog, “Food Hygiene Rating Scheme – Top 10 Tips to Get It ”

Omega-3 fatty acids, which your body cannot produce on its own, are abundant in soy milk. Omega-3 fatty acids have been related to a reduced risk of Alzheimer’s disease and dementia. Soy is still one of the greatest non-animal sources of omega-3 fatty acids.

Soy milk’s influence on various disorders is still being researched.

Soy milk can also improve your heart and circulatory system. Whether fortified or not, Soy milk is a good source of potassium. Potassium is essential for maintaining healthy blood pressure and pulse.

Soy milk has also been related to reducing cholesterol levels, particularly in those with high cholesterol.

Isoflavones, a type of molecule known as “phytoestrogens,” are found in soy milk. These isoflavones have a modest estrogenic effect on the body. As a result, studies have shown that drinking soy milk and other soy products can help lessen menopause symptoms like hot flashes.

The majority of the soy milk sold in supermarkets and health food stores has been supplemented with additional nutrients. As a result, fortified soy milk provides an excellent source of calcium, the most abundant mineral in the human body. Calcium supplementation helps strengthen your bones.

Soy milk has a distinct flavour that is more noticeable in plain or unsweetened variants than in flavoured varieties. It’s beany, like soybeans, but not in a derogatory sense.

Soy milk has long been a popular non-dairy beverage due to its mild flavour. The strength of the beany flavour is often determined by the brand.

Sugar, on the other hand, can make milk taste more neutral or sweeter. If that’s not your thing, you may sweeten it with stevia or any other natural sweetener of your choice.

Most of the time, Soy milk is rather thick, slightly thicker than almond milk but similar to cashew milk (or a teensy bit thinner).

Soy milk is creamy and silky, making it an excellent coffee creamer and a versatile culinary and baking ingredient. This is one of the most versatile plant milk choices.

Soy milk is your best option if you want dairy-free milk that tastes like “genuine” milk. This mild flavour will remind you of cow milk in terms of taste and texture.

It has a creamy mouthfeel but no discernible flavour. As a result, it allows the coffee’s flavour to show through, allowing you to enjoy any sort of coffee without changing the flavour.

However, if you prefer the flavour of actual milk in your coffee, soy falls short in comparison.

Because soy milk has a texture that is very similar to cow’s milk, frothing it is rather simple. For a long time, soy lattes have been popular, owing to their foamy properties. So you can use it as an alternative to cow’s milk if you want.

In addition to drinking it plain, soy milk is used to make replica milk products like:

It can also be used as an ingredient in:

Soy milk can also be used to make baked goods. Muffins are a fantastic example because you can use regular milk instead of dairy-free milk and still get a tasty result. Soy milk will help enhance the tastes and bring out a little more sweetness in your smoothies.

Overall, you have a lot of alternatives for incorporating soy milk into your daily routine, and it appears to be a relatively natural transition.

Soy milk can be made at home. Follow these steps:

With the increasing interest of people in the vegan diet, soy milk has become a popular alternative to dairy milk, making “What does soy milk taste like?” a common search term on Google.

It has nutritional profiles and benefits for people’s health. Making homemade plant-based milk varieties can offer a sustainable alternative if a person uses pesticide-free ingredients. However, people using plant-based milk products should be aware of the missing calories, macronutrients, minerals, and vitamins that are abundant in cow’s milk and be sure to make up these nutrients in other areas of the diet.

Manufacturers do not recommend freezing soy milk since it loses its texture and some of its flavour when frozen. As a result, after freezing and thawing soy milk, you may not appreciate it as much as you did before.

But you can freeze it without compromising its safety or nutritional content.

Soy milk is sold in supermarkets and has a long expiration date. However, you should not store it for more than 5 to 7 days after opening it. Refrigerate it in an airtight container.

You should discard soy milk if it develops an odour, an ill flavour, or a change in appearance.

The quickest way to identify bad soy milk is to look for it and smell it.

When it’s turning, it’ll smell sour and unpleasant, and the texture will shift from smooth to chunky or curdled, just like dairy milk. It should be alright if you don’t see any obvious indicators or smell any strange odours.

If it’s awful, however, it’ll be sour.

Fresh, high-quality soy milk should never be sour or unpleasant.

Curdling frequently occurs in non-dairy milk. Because acidic liquids like coffee are more acidic than soy milk, they act as a coagulant, resulting in curdled soy in the cup. This process is accelerated much more by the warmth of a hot coffee.

The easiest approach to avoid curdling is to slowly warm the soy milk before gradually adding the coffee and water. Curdling is also reduced by combining the soy milk with water before adding the coffee. But the good news is that Soy and light soy milk does not curdle in tea.

This question is a bit misleading as, just like any other food item, you may or may not like the taste of soy milk. Some people find it unpleasant, leading them to believe that soy milk is “bad,” despite the fact that this is simply its natural flavour.

This can be solved by simply adding more flavouring ingredients to your soy milk, which can be done with both homemade and shop-bought soy milk. However, more companies are now manufacturing flavoured soy milk that you can buy in the stores.

This only happens when manufacturing soy milk at home. Before turning soybeans into milk, not everyone knows how to remove the bean’s naturally bitter taste. Most commercial soy milk producers know how to work with their goods.

When the beans are exposed to oxygen, an enzyme in the beans produces a bitter bean flavour. This is what occurs when they are blended without being heated. The enzymes will be destroyed if the beans are heated first, and the soy milk will taste much better.

The most difficult part of preparing soy milk is getting rid of its aftertaste. The oxidized phospholipids (rancid lecithin), oxidised fatty acids (rancid soy oil), anti-nutrients known as saponins, and soy estrogens, known as isoflavones, are responsible for the undesired sour, bitter, and astringent properties. Heat has the ability to kill this aftertaste.

Soy milk is recognised as a healthful substitute to milk by both Traditional Chinese Medicine (TCM) and modern science.

People in Chinese culture drink soy milk not just because it’s breakfast time but also because it’s good for their health.

Soy milk is very good for people who have internal organ problems. In TCM, this is known as a deficient syndrome. The body struggles to digest strengthening meals when suffering from this type of deficient illness. Soy milk is mild on the body and is well tolerated.

Plain soy milk has a beany flavour, but commercial varieties lose that flavour after pasteurisation.

There is no single healthiest milk as, depending on your body, many types of milk may or may not be beneficial to you. However, the following ones are the most suitable options for most people:

Soy milk doesn’t have the same sweet flavour as almond milk, but it has a creamier consistency, which makes it a wonderful coffee creamer. Many people dislike the gritty texture of some soy milk, while others describe the taste as “beany.”

Soymilk, like cow’s milk, is thick. It coats your upper lip and instantly gets you ready for the day ahead. It tastes like slightly burnt tofu. It’s a touch mealy at first, but it eventually becomes silky smooth.

Unsweetened soy milk made in western countries may taste different because it contains very few soybeans and other ingredients. Asian unsweetened soy milk purchased from Asian supermarkets only contains soybeans and water. As a result, their taste will appear to be different.

In terms of taste, oat milk is one of the plant-based milk that tastes somewhat like cow’s milk. Its flavour is a little like milk after it’s been sitting in shredded wheat cereal for a while. It’s buttery, rich, and extremely close to actual milk, and it’s probably the best tasting non dairy milk.

However, if you’re not looking for the best tasting milk alternative, soy milk is the closest non-dairy equivalent to cow’s milk in terms of nutrition.

Soy milk, as a source of protein, is the same as cow’s milk but has fewer calories than whole milk and is roughly the same as 1 per cent or 2 per cent milk. It has a low saturated fat content.

Soy milk is usually sweeter than other milk substitutes, but not real milk. Real milk usually tends to be a bit sweeter than these plant-based alternatives.

• Heat the soy milk in a microwave or thru a pan. Make sure that the soy milk is steaming.
• Add cocoa powder in your soy milk and stir until there are no clumps.
• Add sugar or any sweetener of your choice.