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An increasing number of people use soya milk as an alternative to traditional cow’s milk. It is also the best option for people who have a lactose intolerance, for children, due to its high nutritional value, and even for people with intestinal problems or liver conditions. Although you should always ask the doctor to assess the tolerance level.

Numerous vitamins
Soya provides vitamins, particularly vitamin B, minerals such as iron, and proteins, making it suitable for all kinds of people, it can even be better than cow’s milk, since soya milk does not contain cholesterol from an animal source. 
If you compare it with the same amount of meat, the soya contains double the amount of protein, an amount that increases up to twelve times when compared to normal milk. 

There are even some brands which add nutrients to soya milk such as calcium, vitamin D or vitamin B12, so you should check the labels of different brands carefully, because they do not all supply the same nutrients. 
Likewise, depending on the company, you can enjoy it mixed with cereals or other kinds of food such as orange.

Where the benefits to the consumer are concerned, soya improves the circulation and nervous systems, as well as preventing constipation, and is the perfect food for coeliacs who cannot consume gluten and for diabetics. 

Further benefits
As well as being suitable for everyone and particularly for people suffering with certain diseases, diets rich in leguminous plants are associated to preventing diseases such as breast, prostate and colon cancers. They can also ease conditions such as osteoporosis and heart disease and are particularly suitable for women as they ease the symptoms of menopause and alter the menstrual cycle. 

There are even studies which state that consuming one to two portions of soya per week reduces the risk of rectal cancer by 80% and cancer of the colon by 40%.

Making the recipe
As well as buying it you can make it at home, as the recipe is very easy.  
You have to leave soya beans to soak for twelve hours, and then mix them with water in a proportion of one cup of beans to every three of liquid and then strain them. Once this process is complete, you must boil them for three minutes, when you can add other substances which will give them a different flavour to soya milk, such as vanilla, cocoa or cereal for example. Now in a bowl, the soya beans should be left to soak for eight hours. 

Which is why if you want to make the recipe for a guest, you must bear in mind that it takes time. Then you must pour the mixture into a saucepan and place it over a high heat until it boils, before leaving it to simmer over a low heat for an hour stirring from time to time. Once this time has elapsed you should strain them well. The milk is now ready, but you must not forget that it is natural and since it does not contain preservatives or additives it must be consumed as soon as possible, because it won’t keep long. 

The length of the cooking process can be reduced, which is perfect for people who cannot spend much time in the kitchen. You must bear in mind that the shorter the cooking time, the quicker you will make the milk. One option may be to crush the beans or to liquidise them, for example, a process which will reduce the cooking time to barely 15 minutes. 

As well as obtaining the milk, you can also use the beans to make other foods. Using what is known as okara, which is the solid part that remains in the sieve, you can make soya bread or soya burgers, so there is no need to waste anything.