A nondairy product made by pressing ground, cooked soybeans. Soymilk is high in protein, cholesterol-free, and low in calcium, fat, and sodium. Most soymilk is now fortified with calcium, vitamin b12, vitamin d and others, making it nutritionally equal to cow's milk. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; and it is intentionally curdled in the making of tofu. Soymilk also is sold as a powder, which must be mixed with water. Soymilk is available as a plain, unflavored beverage or in a variety of flavors including chocolate, vanilla, carob and almond. A number of "lite" soymilks, with reduced fat content, are appearing on the market.
Unopened, aseptically packaged soymilk can be stored at room temperature for several months. Once it is opened, soymilk must be refrigerated. It will stay fresh for about 5 days. Soymilk powder should be stored in the refrigerator or freezer.