I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me. I
can't find any websites in the US that carries it, including Wild Oats
and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...

Thanks
--
"In Finnegans Wake, he just made up words.
Now that's just not sporting!"
...A friend on James Joyce

Elana Kehoe wrote:

I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me. I
can't find any websites in the US that carries it, including Wild Oats
and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...

The terms "single cream" or "double cream" aren't commonly used in the
U.S. Try checking a health food store near you.

I punched "soy cream" into google and got over 3,000 references. Omit
the quotes and got another half million. I didn't look through them,
but I suspect they're out there somewhere.

Pastorio

Bob wrote:

Elana Kehoe wrote:

I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me. I
can't find any websites in the US that carries it, including Wild Oats
and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...

The terms "single cream" or "double cream" aren't commonly used in the
U.S. Try checking a health food store near you.

Light or heavy cream.

I punched "soy cream" into google and got over 3,000 references. Omit
the quotes and got another half million. I didn't look through them,
but I suspect they're out there somewhere.

I did too...came up with recipes for ice cream. For cream cheese. But
none for actual cream product.
--
"In Finnegans Wake, he just made up words.
Now that's just not sporting!"
...A friend on James Joyce

Elana Kehoe wrote:

I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me.

Silk makes a soy "non-dairy creamer" and it is nasty. What are you
trying to use it for? If it is for coffee, Silk's coffee flavoured soy
milk does the best IMO, and I've tried alot of things.
blacksalt

kalanamak wrote:

Elana Kehoe wrote:

I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me.

Silk makes a soy "non-dairy creamer" and it is nasty. What are you
trying to use it for? If it is for coffee, Silk's coffee flavoured soy
milk does the best IMO, and I've tried alot of things.

No, I'm not going to use it for coffee, I want to use it in recipes
(soups, sauces) and to have with desserts.

--
"In Finnegans Wake, he just made up words.
Now that's just not sporting!"
...A friend on James Joyce

"Elana Kehoe" wrote in message
...
I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me. I
can't find any websites in the US that carries it, including Wild Oats
and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...


There used to a product that was like a soy cream made by Pacific Foods. It
was made with vegetable stock, though, so was really only meant for savory
application. Good, though. I can't seem to find any information and I
haven't seen it on the shelves in a long while so I'm fairly certain they've
stopped making it.

I've found that almond cream is a really useful substitute, also pine nut
cream. Take nuts and add to blender with some warm water. Blend until smooth
and thick. You have 'cream' =) This might work better for desserts.

-Jay

"Everybody's talking to their pockets"

jay wrote:

There used to a product that was like a soy cream made by Pacific Foods. It
was made with vegetable stock, though, so was really only meant for savory
application. Good, though. I can't seem to find any information and I
haven't seen it on the shelves in a long while so I'm fairly certain they've
stopped making it.

I'll contact them and find out, thanks.


I've found that almond cream is a really useful substitute, also pine nut
cream. Take nuts and add to blender with some warm water. Blend until smooth
and thick. You have 'cream' =) This might work better for desserts.

Unfortunately, we're nut free as well. But thanks.
--
"In Finnegans Wake, he just made up words.
Now that's just not sporting!"
...A friend on James Joyce

On Thu, 12 Feb 2004 13:55:58 -0500, Bob wrote:

Elana Kehoe wrote:

I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me. I
can't find any websites in the US that carries it, including Wild Oats
and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...

The terms "single cream" or "double cream" aren't commonly used in the
U.S. Try checking a health food store near you.

I punched "soy cream" into google and got over 3,000 references. Omit
the quotes and got another half million. I didn't look through them,
but I suspect they're out there somewhere.

Pastorio

soy double cream? well, i guess i don't use cow double cream, so no
need to worry about it. still, it seems to fly in the face of
something-or-other.

your pal,
blake

Elana Kehoe wrote:

j
No, I'm not going to use it for coffee, I want to use it in recipes
(soups, sauces) and to have with desserts.

For soups and sauces I've have the best non-curdle luck with extra
"butter" (I use Earth Balance spread...no trans fats) and almond milk.
Soy I've had curdle with simmering, almond, never. I also use almond
milk in baking recipes calling for milk, and no one has ever been the
wiser.
blacksalt

kalanamak wrote:

Elana Kehoe wrote:

j
No, I'm not going to use it for coffee, I want to use it in recipes
(soups, sauces) and to have with desserts.

For soups and sauces I've have the best non-curdle luck with extra
"butter" (I use Earth Balance spread...no trans fats) and almond milk.
Soy I've had curdle with simmering, almond, never. I also use almond
milk in baking recipes calling for milk, and no one has ever been the
wiser.

As I said in another followup, we're nut free as well. We have used soy
cream here in cooking, with no curdling problems at all. Potato and
leek soup, for example.

I guess I'm going to have to bring a bunch of the cream with us. Thank
heaven for aseptic packaging.

How is the Earth Balance spread? Is it good on bread? Have you tried
Willow Run? I haven't had the dairy free marg in the US (well, I had
one that was horrible, but I can't remember the name of it), and the one
we have here is excellent.
--
"In Finnegans Wake, he just made up words.
Now that's just not sporting!"
...A friend on James Joyce

On Thu, 12 Feb 2004 17:17:05 +0000, (Elana Kehoe) wrote:

I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me.

Perhaps you could 'roll your own'. Haven't tried the following yet, but it
looks workable.

Bryanna's Easy Soy Creme For Cooking
from Bryanna Clark Grogan

When you need some heavy "cream" for adding to a recipe-- say, for "creaming" a
soup, or thickening a vegetable pasta sauce-- make sure you have some soymilk
and a box of extra-firm SILKEN tofu (can be lite)(preferably— you can also use
regular medium-firm tofu) on hand. Just blend the soymilk and tofu half-and-half
in a blender or food processor until it is very smooth (you can even use a
mini-processor or a hand immersion blender for small amounts) and add it to your
recipe. With this formula you don't have to make up a whole recipe ahead of time
and perhaps have half of it hanging around in the fridge waiting to be used.

For instance, if you need 1/2 c. "cream" for your recipe, blend 1/4 c. soymilk
with 1/4 c. of the tofu. Don't worry about seasoning it, because you can further
season the food you are adding it to.

VARIATION: If you have no silken tofu on hand, use 3 parts soy milk and 1 part
unflavored soy protein powder. So, for 1/2 c. "cream", use 6 T. soymilk mixed
with 2 T. soy protein powder. Add a bit more soymilk if this does not make 1/2 a
cup. The soy protein powder makes the mixture creamy and rich.

Sunrat wrote:

On Thu, 12 Feb 2004 17:17:05 +0000, (Elana Kehoe) wrote:


I'm looking for soy single (or double) cream, in the US. I know they
have it in Europe, since I have a package of it sitting next to me.


Perhaps you could 'roll your own'. Haven't tried the following yet, but it
looks workable.

Bryanna's Easy Soy Creme For Cooking
from Bryanna Clark Grogan

When you need some heavy "cream" for adding to a recipe-- say, for "creaming" a
soup, or thickening a vegetable pasta sauce-- make sure you have some soymilk
and a box of extra-firm SILKEN tofu (can be lite)(preferably— you can also use
regular medium-firm tofu) on hand. Just blend the soymilk and tofu half-and-half
in a blender or food processor until it is very smooth (you can even use a
mini-processor or a hand immersion blender for small amounts) and add it to your
recipe. With this formula you don't have to make up a whole recipe ahead of time
and perhaps have half of it hanging around in the fridge waiting to be used.

For instance, if you need 1/2 c. "cream" for your recipe, blend 1/4 c. soymilk
with 1/4 c. of the tofu. Don't worry about seasoning it, because you can further
season the food you are adding it to.

VARIATION: If you have no silken tofu on hand, use 3 parts soy milk and 1 part
unflavored soy protein powder. So, for 1/2 c. "cream", use 6 T. soymilk mixed
with 2 T. soy protein powder. Add a bit more soymilk if this does not make 1/2 a
cup. The soy protein powder makes the mixture creamy and rich.


I am thinking - may be if you add the curdling agent (flakes for making tofu,
e.g. nigari) into hot soya milk and let it sit there. Well, you're suppose to
strain the stuff through a sieve+cheese cloth and then get rid of the water to
make tofu. So suppose if you don't put the stuff through the sieve+cheese cloth
process, then it would become something like what you're trying to make in here?

I have just bought a soya milk maker and I have yet to make my first batch of
tofu but the soya milk came out quite nicely.