soy milk
Higher in protein than cow's milk, this milky, iron-rich liquid is a non-dairy 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.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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