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Topic: Question about Soy-Milk and Soy Products  (Read 1104 times)
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« on: November 18, 2008 07:02:15 PM »

So I've been replacing all my milk with Soy, and the expiry dates are months out.  One that I bought got some solid-ish particles in it... does this mean that it was bad?  No flavor/smell difference.
Also, what milk alternative do you prefer for cereal?  Soy/Almond/Rice?

As far as tofu goes, I've been buying solid firm blocks that don't come in liquid.  If I don't use it all, how should I store it, and for how long can I?

In case you didn't notice I'm a newbie to all this.  I'm actually not vegetarian but find myself leaning that way more and more lately.
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« Reply #1 on: November 18, 2008 09:42:59 PM »

I always find particles in my soy milk especially if it comes off the shelf in the box. I really like rice milk for cereal and soy milk for baking.

You can store tofu in the fridge for a few days if you keep it in a storage container covered in fresh water, you have to change the water daily.

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« Reply #2 on: November 20, 2008 10:32:08 AM »

I prefer almond milk for cereal, cookie dunking, and drinking. I use soy for everything else. and I love Silk chocolate soy milk!

I don't keep left over tofu for more than 2-3 days in the fridge.


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« Reply #3 on: November 20, 2008 11:08:48 AM »

Thanks guys
« Reply #4 on: November 20, 2008 03:33:03 PM »

You can freeze your tofu.  It will change the texture by making it more firm.
« Reply #5 on: November 22, 2008 08:20:23 AM »

I like to use soy for baking at home as well. I've used coconut milk for creamy sauces, since it's usually a lot thicker than any other alternative milk. When I'm out and I get a latte or something I usually ask for almond before soy, just because as a vegan, I'm already getting plenty of soy-based products in my diet. I wouldn't ask for rice milk, its a little too thin and it doesn't hold up well with espresso/chai. I use almond in my cereal, or sometimes I get the chocolate almond milk and heat it up on the stove, its good for a quick hot chocolate. As far as tofu, I get the kind that comes in water (for cooking with). I've frozen it before and maybe I just kept it in the freezer for too long and it was really spongey and gross when I finally cooked it. I use silken tofu that comes in a smaller package with much less water for baking. Hope this helps!
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« Reply #6 on: November 22, 2008 08:04:57 PM »

When you freeze tofu you need to drain it first. I've never found particles in my soy milk. I drink silk or the dollar tree stuff. I always shake it well, I think that's why it says shake well and buy often.  Smiley I'm not a huge fan of rice milk and I'm not a huge fan of the concept behind it. I don't eat much soy other than milk and tofu and the occasional frozen product when I'm starving and didn't plan ahead. I loooooove almond milk but it's so expensive. Coconut milk is amazing in everything too. I'd find a few things you like and alternate. Variety is key in every diet, whether it includes meat or not.

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« Reply #7 on: November 30, 2008 03:51:44 PM »

what does soy milk taste like? Is there a difference in the brands as well?
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« Reply #8 on: December 01, 2008 10:11:06 AM »

We're not vegetarians but have started to switch to some alternatives in some areas as a means to count our calories. Our milk intake is one of those areas - you gain health without sacrificing calcium intake.

My hubby and I use almond milk for cereal - we absolutely love it. I feel like it really brings the flavor of the cereal full circle like regular milk never could. We also love the chocolate almond milk as a tasty snack - it's lighter than reg. chocolate milk and super satisfying.

A couple of other soy alternatives:
- I've been using soy french vanilla creamer in my coffee. It's awesome.
- We discovered the joys of Soy "Egg" Nog. It's all the tasty of regular egg nog without making you feel like you ate an entire loaf of bread. It's soooooo goooood.

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