Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin.
One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to promote bacterial fermentation.
Most soy milk makers include a mechanism to stop the boiling soy milk from overflowing.
The most common grain milk is rice milk, while the most common plant milk is soy milk.
Soy milk and almond milk are widely available.
Food products are made from the protein-oil film, or skin, which forms over the surface of boiling soy milk in an open shallow pan.
They also produce flavored soy milk and frozen soy desserts.
A byproduct of soy milk production is okara ("kongbiji"), which is used to thicken stews and porridges.
