Sojadrank

Sojadrank, or soy milk, is a plant-based beverage produced from soybeans. It is made by soaking and grinding soybeans with water, boiling the mixture, and straining to remove solid pieces. The resulting liquid is dairy-free, lactose-free, and commonly used as a substitute for cow's milk in cooking, beverages, and baking.

Commercial sojadrank products are often fortified with nutrients such as calcium, vitamin D, and vitamin B12 to resemble the nutritional profile of dairy milk. Flavors include unsweetened, sweetened, and vanilla or chocolate varieties. Home preparation follows a similar basic method but may use smaller quantities and no preservatives.

Nutritionally, soy milk typically provides roughly 3 grams of protein per 100 milliliters, with modest amounts of fats and carbohydrates. Unsweetened versions are low in sugars, while flavored variants contain added sugars. Fortified varieties may deliver substantial amounts of calcium and vitamins; always check the product label for exact values.

Sojadrank is versatile in cooking and beverages. It can be used in cereal, coffee, smoothies, or baked goods, and serves as a base for dairy-free sauces and soups. Its mild, nutty flavor makes it a common substitute for dairy milk in many vegan and lactose-intolerant diets.

The beverage has roots in East Asia, with early references to soy milk appearing in Chinese texts centuries ago. It spread globally in the 20th century with the rise of plant-based diets. People with soy allergies should avoid sojadrank, and some individuals may wish to limit phytoestrogen intake or choose fortified options.