Soya Milk Multi-Grain - Where Delicious Meets Nutritious

Flavor That Delights

The rich, nutty flavor of Soya Milk Multi Grain comes from the combination of black sesame and peanuts, balanced with the natural sweetness of brown rice and the heartiness of black beans. The result is a smooth, slightly earthy taste with a satisfying creaminess that makes this blend perfect or added to your favorite meals. Whether sipping it cold on a hot day or warming it up for a cozy treat, every sip brings layers of flavors that complement each other beautifully.

Versatile and Easy to Enjoy

On its own

Sip a glass for a delicious and nutritious snack that’s perfect anytime.

In smoothies

Blend it with fruits, veggies, and greens to create a nutrient-packed smoothie that’s both satisfying and delicious.

In cooking and baking

Use Soya Milk Multi Grain in your recipes, from soups and sauces to baked goods like muffins and cakes. Its rich flavor boosts the taste of both sweet and savory dishes.

Perfect for Every Lifestyle

Whether following a plant-based diet, avoiding dairy, or simply looking for a better ier alternative to traditional milk, Soya Milk Multi Grain fits seamlessly into any lifestyle, including Vega and Lactose-free.

Interesting Facts About Isoflavones

What are Isoflavones?

Isoflavones are plant-based compounds present in soybeans and various legumes. They resemble estrogen in structure and can exert mild estrogen-like effects in the body.

Phytoestrogens

Isoflavones act as plant-based estrogens, which can help balance hormone levels, particularly benefiting women going through menopause.

Types of Isoflavones

Soybeans contain three main types of isoflavones: genistein, daidzein, and glycitein. Each type interacts with the body, providing different better benefits.

better benefits

Isoflavones offer several better advantages, including improved bone better , a reduced risk of certain cancers, better cardiovascular better , and relief from menopausal symptoms.

Where to find Isoflavones

The richest sources of isoflavones are soybeans and products like tofu, tempeh, soy milk, and miso.

How To Cook Soya Milk At Home

Ingredients

+ 1 cup dried soybeans

+ 4 cups water for blending

+ Additional water for soaking

+ Sweeteners (sugar, honey, or agave syrup) and flavorings (vanilla extract, cocoa powder, etc.)

Utensils

+ Blender or food processor

+ Nut milk bag, cheesecloth, or fine mesh strainer

+ Large bowl

+ Pot

+ Spoon

Steps to Make Soya Milk

+ Soak the Soybeans:Soak 1 cup of dried soybeans in a large bowl of water for at least 8-12 hours or overnight. Soaking helps soften the beans and makes them easier to blend. Ensure enough water to cover the soybeans, which will expand while soaking.

+ Drain and Rinse: Once the soybeans have soaked, drain the water and rinse them thoroughly under cool running water.

+ Blend the Soybeans: Add the soaked soybeans to your blender and pour 4 cups of fresh water. Blend the mixture on high for about 2-3 minutes until the soybeans are completely broken down and the liquid is smooth.

+ Strain the Mixture: Strain the blended mixture through a nut milk bag, strainer, or cheesecloth to separate the pulp from the liquid. Squeeze or press the bag/cheesecloth to extract as much milk as possible. Set the leftover pulp aside (you can use it in baking or cooking).

+ Boil the Soy Milk: Pour the strained soy milk into a pot and bring it to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally to prevent sticking.

+ Sweeten and Flavor: Add sugar, honey, or vanilla for sweetness, or keep it plain for a natural flavor.

+ Cool and Store: After simmering, allow the soy milk to cool to room temperature. Pour into a clean jar, refrigerate, and use within 2-3 days. Shake well before serving, as separation is natural.