Quenching Taste

After the cholera outbreak, I became scared of buying handmade drinks from nearby stores and vendors. I worried because these drinks aren't made in professional or certified conditions. I didn't want to risk buying from street vendors anymore.

So, I decided to make soy milk for myself. I gathered everything I needed for the process, including grinding, sieving, and filtering. It was a bit tough, and I couldn't help but wonder how those vendors manage all the work and expenses.

Soaking the soybeans overnight, I spent hours rinsing, blending, and straining, all while trying to perfect the smooth texture I desired. At each step, I became increasingly aware of the hidden costs not just in terms of the ingredients, but also the time and effort I was investing. The supplies, and the utility bills, began to pile up.

Once I calculated the cost price of my homemade soy milk, the figure stunned me. It far surpassed what I would pay at the store, especially from those who had turned soy milk production into a thriving business. I found myself thinking if those who made and sold soya milk as a full time business, do see any gain from this endeavor after I filled some cans and estimated their cost.

With everything becoming increasingly expensive in the market, I realized that the joy of making my own soya milk didn't satisfy the state of the situation. Maybe it was best to leave the soya milk to the professionals for now. After all, I had quenched my taste and hunger for this delicious beverage; it was time for me to step back and cool out, letting others handle the complexities of soya milk production.