Soy milk is a plant-based drink that is made by soaking, grinding, and filtering soy beans. Although it is not properly a milk, in popular language it has been given this label, mainly because its appearance resembles said food.
It is also one of the options to replace cow's milk both in vegan and vegetarian recipes and in the diet of those who suffer from lactose intolerance.
Soy is a cholesterol-free food and has nutrients that could be beneficial in improving the lipid profile. In fact, as a publication in the British Journal of Nutrition highlights, the consumption of soy could favor the control of bad cholesterol (LDL) and total cholesterol, while promoting the increase of good cholesterol.
However, it should be clarified that the researchers did not find the same reducing effect in soy supplements. Despite this, research published in Lipids in Health and Disease suggests that phytosterols and inulin in fortified soy milk have a beneficial effect on bad cholesterol control.
With it you can prepare delicious recipes with this delicious Kulfi, is a frozen dairy dessert originally from India, although it is also popular in places like Pakistan, Nepal, Burma, and the Middle East.
It began as a dessert that was served on special occasions such as weddings and other banquets, but now its consumption is widespread and it is common in the streets to see stalls of its vendors called kulfiwala.
220ml soy milk
100 g of vegan condensed milk
A few branches of saffron
10 g of cornmeal
3 tablespoons finely chopped almonds and pistachios
1 In a small bowl mix the cornmeal with 20ml soy milk and set aside.
2 In a deep frying pan, combine the rest of the milk and the vegan condensed milk and bring to a boil. Once boiled, let it boil and add the saffron threads and stevia, bring to a boil.
3 Once boiled, add the soy milk and cornmeal mixture and cook for another five minutes, then remove from the heat and add the almonds.
4 Let cool and pour into individual ice lolly containers or bowls and freeze overnight.