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I haven't started my paper, but have found alot of great info online. The XO Factor was really interesting - maybe I should post an article about it.
I planned to ask my teacher about the difference between whey and casein today, but 9 year old is home sick. Have to wait until Wednesday.
My paper isn't due until May, but I don't like waiting until last minute. I like my teacher to read it before turning in my final draft.
Bev asked me the same question about my paper and sure I'd have no problem doing it.
Belive it or not I can buy oat milk at my local grocery store. It is now on my list of things we need at the store. 
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Re: Tapioca
#41080 - 01/26/04 06:33 PM
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marjo
Reged: 01/13/04
Posts: 157
Loc: Fort Wayne, Indiana
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I have never heard of oat milk, where would you find it? I have not seen it at my health food store? I eat oatmeal every morning, so this would good for me.
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Everything somehow always works out for the best.
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Oat milk
#41115 - 01/26/04 09:25 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Hi Marlene,
Ask your health food store to order it, or I suppose you could order it on line but the shipping would make it expensive since it would be heavy. The only maker of it I know is Pacific Foods but I'll bet there are others.
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Hi Karin,
I made some tonight modifying Tess's recipe. I added 2 T. cornstarch and instead of egg whites, 1/2 cup of egg sub.
I also used ALL the tapioca I had on hand, 1 1/2 cups, and soaked it first in boiling HOT water (about 2 cups) for a few hrs. (I didn't soak it in milk overnight like the recipe recommended.)
It DID set up nicely (when cool) but I had to use an emersion blender to blend the soft, gooey, stickey tapioca into the boiling hot pudding liquid. Then brought the entire mixture back up to a boil again. It came out fine though, IF you like LOTS of tapioca in your pudding............I do! It's for sure the rice milk breaks down with heat.........you can just tell when you're cooking it. Sooo, there must be something to this using oat milk instead.
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