Soy Milk

Soy milk was initially utilized around 2,000 years ago in China. It is prepared by soaking dry soybeans in water, grinding them, and then filtering away the bigger portions to get a product that resembles dairy milk. Soy milk is the most nutritionally similar to regular milk in terms of calories, protein content, and digestibility. Commercial variants often contain calcium, as well as other vitamins and minerals.

One cup (240 mL) of soy milk includes 109 calories, 8.4 grams of carbohydrates, 5 grams of fat, and 7 grams of protein. This is around one-third the calories and half the protein of evaporated milk. To use as evaporated milk, heat soy milk and lower the water content. The flavor is somewhat different, but you won't notice it in most recipes. It may be used in both sweet and savory meals. Keep in mind, however, that up to 14% of children who have a dairy allergy are also allergic to soy. Other issues, such as the usage of genetically modified crops, may lead some individuals to shun soy.