Custom Search


Reply To This Post         Return to Posts Index           VegSource Home

From: Megan Norris (
Subject:         Re: home made fortified soy milk?
Date: March 19, 2007 at 6:32 pm PST

In Reply to: Re: home made fortified soy milk? posted by Mary on February 2, 2005 at 6:12 pm:

When I made homemade rice milk, I added Xanthian gum (I think I'm spelling that right.) It made it much creamier and tastier. Be very careful with it because it's potent stuff! I would put 1 tbsp in 2 cups of water and add that half a tablespoon at a time until I got it where I liked it. I also hear that Guar gum and Agar Agar can be helpful thickeners. And in my experience, anything soy becomes thicker after it's frozen, including soy milk.

Also, I recommend using imitation vanilla. It's made from wood, so it's still got all the gluten/dairy/cruelty free bonuses, plus it costs 1/10 as much. In a taste test done by America's Test Kitchen (a highly reputed PBS show,) it won out against even the highest gourmet pure vanilla extracts because it had just a little bit more vanilla flavor to it and tastes exactly like the real thing. You could add half a cup to your soy milk and still pay less than the store bought stuff. My family buys it by the half gallon jug at the bulk food store.

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:


Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL:

See spam or
inappropriate posts?
Please let us know.

Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.

Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing