You need soybean. Soak it overnight or 5-12 hrs (depending on the weather).
Then there are TWO popular ways to make soybean milk: Ground the soybean first then cook or cook first then ground. Each has its pro and cons. Usually one use soybean versus water to be 1:8 to 1:12 .
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This experiment calls for the study of soybean milk compared to regular milk, and how temperature affects the formation of curds in the milk. The answers depend on the experiment and how closely it was monitored.
Tofu
The word edamame is a preparation of immature soybean while it is in the pod.
To prepare soybean milk, soak soybeans overnight, blend with water, strain the mixture, and heat the liquid. When compared to natural milk for curd formation, soybean milk may have a different curdling process due to its composition of plant-based proteins. Temperature can affect the curdling process in both types of milk, with soybean milk potentially requiring higher temperatures to curdle compared to natural milk. Conduct experiments at different temperatures to observe and compare the curd formation in both types of milk.
Approximately 3/4 of a pound, or around 900. (Estimation based on 10:1 water:soybeans preparation method, and approximate 1200 per pound soybean count)
From 1 kg of soybeans, you can typically produce around 6 to 7 liters of soybean milk, depending on the extraction method and the desired consistency of the milk. The process involves soaking the soybeans, blending them with water, and then straining the mixture to separate the liquid from the soy pulp (okara). The ratio of water to soybeans used during blending can also affect the yield.
soya milk (a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu
soy milk, soy butter (like peanut butter), tofu
observation table with answers
Preparation of cream from milk is a physical process.
Milk in Western societies come from cows and soybean milk comes from the soybean. Other than this difference and other obvious ones, Cow's milk has a different kind of fat profile (saturated fat) when compared to soymilk (unsaturated fat); soymilk may or may not have an adequate amount of calcium (250 mg per serving) but cow's milk has an adequate amount of calcium; soymilk has isoflavones or weak estrogen and milk does not. There are other differences but these are the common ones.
Lecithin is an organic compound.