Soy Products

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Borrowed from Asian cuisines, soy derivatives such as tofu have long been familiar in the West and are important sources of protein for many people.

Soy milk is made by soaking dried soybeans, draining them, grinding them, combining them with water, boiling, and then straining the resulting milky liquid.

Plain soy milk can be used in cooking and as a beverage. Many brands of flavored and sometimes sweetened soy beverages are also available, and these can also be used in coffee beverages and in desserts.