With the emphasis on soy-based products in a healthy diet, soy milk has seen an increase in popularity in recent years. If the taste doesn't turn you off, you'll find that it's quite a refreshing drink as well as a healthy one.

Soymilk ranges in color from creamy white to chocolate-toned depending on flavoring. Natural soymilk may also be beige.

The basics: Soymilk is a creamy liquid drink derived from whole soy beans, usually organically grown. It has been consumed in Asia for centuries but has only recently become popular in the West, primarily for its health benefits.

Soybeans are presoaked in water, ground, cooked and finally strained to obtain a cream-colored liquid.

Soymilk in its plain form has a bland flavor with a tofu-like aftertaste, which takes some adjusting to. Thus, many brands of soymilk are now flavored.

Soymilk has been found to be rich in iron, protein and B-vitamins and is cholesterol free. Some brands are also fortified with minerals, calcium, vitamin D and B-12. It is also a healthy alternative for adults and infants who have milk allergies and those who suffer from lactose intolerance. Soymilk does contain fat, in amounts similar to low-fat milk.

Selecting: Soymilk is sold in a variety of packaging and flavors. It can be found fresh in the refrigerated section of stores in single serving, quart or half-gallon cartons; unrefrigerated in aseptic (long-life, bacteria free) boxes; or canned. Flavors include plain unsweetened, maple syrup sweetened (a local brand called Mrs. Cheng's), chocolate, vanilla, carob and others. "Light," "low-fat" and "non-fat" soymilk are also available.

Storing: Fresh soymilk has a short shelf life and will keep in the refrigerator after opening for about five days. Soymilk in cans or aseptic cartons can be stored, unopened and unrefrigerated for several months. Once opened, it must be refrigerated and should last about a week.

Use: Soymilk has traditionally been consumed warm or cold, as you would a glass of milk. But these days soymilk is showing up in everything from lattes to cream soups. Soymilk can be used in the same manner as cow's milk and typically in the same quantity. Just remember that you are dealing with a lower-fat product with a tofu-like flavor.

Puddings and creamier recipes are a bit more challenging for converting to soymilk. Cornstarch may have to be supplemented for added stiffness. Also, be sure the right type of soymilk, whether unsweetened or flavored, is used in a particular recipe.

Where to buy: Soymilk is available at supermarkets, Asian markets and health food stores. Prices range from $1 to $2 for a single serving (8 to16 ounces) or $3 to $5 for a quart-size container.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

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