Re: Soy Milk for Cooking
10/08/05 09:04 AM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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Quote:
So, I now assume I should buy some unsweetened soy milk for cooking. The thing is, I don't think I'd go through a quart a week. Has anyone seen it in smaller containers? Or, how's the luck been with powdered soy milk?
You could try freezing the leftover unsweetened soy milk. I don't think anyone on the Board has tried that with soy or rice - at least I haven't been able to find a report on it - but it might be worth a try.
BTW, I also use the Rice Dream Original Rice Milk (aseptic packaging) for everything. I haven't made mac & cheese, but I have made potato soup and clam chowder with it and they taste great. There is no form of sugar listed in the ingredients.
HTH. I've been thinking about some cheese-type foods lately, so I may try to track down your good-tasting, easy-melting cheese - this is the Lisanatti Premium Soy Station cheddar style you talked about earlier, right?
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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