On 17/08/2015 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.

Well spotted! ;-)

> Truly fresh soy milk is not that crud one sees on the shelf
> next to rice/almond milk in ambient temperature cartons.

Rest assured it probably tastes better than fresh soy milk.

> I usta drink fresh soy milk I bought at Vietnamese Banh Mi shops.
> Came in small plastic 12 oz bottles and was refrigerated.

Yep, was the same in Viet shops in Australia. That stuff is moderately
palatable but it was, from memory, sweetened quite considerably.

My viet buddy told me the stuff is jes a fattening as whole moo milk.

Probably more fattening as it really needs to be sweetened to even make
it close to palatable.

> I never tried to make custard with it,
> but I can tell you it doesn't froth (espresso machine) fer dammit.
>
> nb
>


--

Xeno