How to made soy milk?

Reza Pahlevi
Soy milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans. Creamy white soy milk resembles cow's milk but in fact differs from its dairy counterpart in a number of ways. Not only is it higher in protein and iron content, but it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children. Those who are allergic to cow's milk or are unable to digest lactose, the natural sugar found in cow's milk, find soy milk easy to digest since it is lactose-free. Those who are calorie-conscious can purchase reduced fat soy milk (called lite soy milk) but this is often lower in protein as well. Some do not enjoy the taste of original soy milk, so manufacturers now offer flavored soy milk. Soy milk can be substituted for milk in nearly any recipe. Those who merely want to boost protein intake often add powdered soy milk to other beverages; others find it economical to purchase it in powder form and then make soy milk when they add water to the powder. Children under one year of age should be given a formula of soy milk specifically developed with their nutritional needs in mind. Soy milk that is intentionally curdled is known as tofu.
Soy milk requires only soybeans and water (and steam) for its creation. Soy milk is nearly always fortified with calcium, vitamins D, and certain B vitamins. Highly concentrated flavorings, such as vanilla, carob, chocolate, and almond are often added to the finished product. Many companies add sugar and salt to the drink to take it more palatable to the consumer.The soybean is a low acid food and as such, is a good host for the breeding of harmful bacteria. Thus, the manufacturing process is "aseptic," meaning that at a certain point in its production, the soy milk is sealed off from any air because it might introduce dangerous bacteria into the product.