On 8/17/2015 7:31 AM, notbob wrote:
> On 2015-08-16, dsi1 > wrote:
>
>> What would be great is if you could make a custard out of soy milk that
>> doesn't taste like soy. A guy in our town does just that. The amazing
>> part is that the custard tastes like it's made of fresh cream. It's
>> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
>> give my left nut to find out how that's done. It would be worth it!
>
> No doubt the process starts with making fresh soy milk. Truly fresh
> soy milk is not that crud one sees on the shelf next to rice/almond
> milk in ambient temperature cartons. I usta drink fresh soy milk I
> bought at Vietnamese Banh Mi shops. Came in small plastic 12 oz
> bottles and was refrigerated. My viet buddy told me the stuff is jes
> a fattening as whole moo milk. I never tried to make custard with it,
> but I can tell you it doesn't froth (espresso machine) fer dammit. 
>
> nb
>
Mmmm hmmm...