It happens a lot with vanilla flavored soy milk - the congealed portions sit at the bottom of the container and looks like whip cream - does this mean that it's
When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid? My observations: When pouring through any kind of a s
I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and ser
I bought a quart of soy milk for the first time ever last week. It has been sitting unopened in the door of my refrigerator since. I pulled it out today to use
This question asks the question for baking. For for regular stove-top cooking, will it work. Other than minor adjustments for cooking time. EDIT 3/22/11: the
I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy bean
A visitor has left a nearly full bottle of soy milk in our fridge. Personally, I hate the taste of soy milk, I find it too sweet and nutty for me, yet I feel c
Commercial soy milk is fortified with lots of different vitamins. Is it possible to add these vitamins to homemade soy milk? If so how would you do it? I'm not
I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading onli
I've made soymilk several times using dried beans. I've done it using a pot of boiling water to cook the pre-soaked beans, blending in a blender, and straining.
I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to b
As many people have experienced, soy milk will often curdle in hot coffee. I've experienced this myself with both instant and fresh coffee, and with my homemade
When making homemade soy milk with a blender, what is the difference between: cooking beans -> blending --> straining blending raw beans -> cooking --
Is there any reason why soy milk is so popular compared to other bean milks? I mean, there really aren't any other bean milks sold in grocery stores unless you
Normally, milk itself takes about two weeks to expire, at least from my experience buying it from our local grocery store. However, after buying a carton of so
Why does soy milk curdle when salt is added? Does it have something to do with starch?
How can I prepare soy milk at home? Is it as simple as: soak soy, then blend and strain the milk, or is some centrifuge technique used?
Finding soy milk in the States isn't very difficult - it's generally stocked in supermarkets and used as an alternative to dairy. However, I'm not sure if the f
Long before the expiration date on my soymilk, I'm having to toss it and buy a new container. I use soymilk only for my morning tea, and it develops this strang
Since I found out that I can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, coul