Traditional Chinese Soy Whey Drink: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Soy Whey Drink. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1890 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Soy Whey DrinkSoy whey is a by-product of soy milk cheese production or protein extraction from soy flour. This kind of milk contains not only soybean globulin and purine, but also rich in vitamins, inorganic elements and other nutrients. However, because soy whey has a special beany smell, as well as astringency and spiciness, it has not been fully utilized.Taking advantage of the ability of lactic acid bacteria to remove odors, lactic acid fermentation can produce soy whey drinks without the above-mentioned odors. There is no need for heating and carbonation, and the whey drinks produced have a mellow taste. …

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