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From: Megan Norris (164.47.80.123)
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.

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