have just made my first batch of soy milk, and its turned out o.k..
Considering how easy it is if you use a blender, i'm wondering why i didn't
do it much earlier.

paying 95p a litre for Tescos soya milk is now a thing of the past. it says
on their carton: soya beans, water and added flavour. but its quite sweet
compared to mine. how do they do that? could added flavour actually include
sugar or sweetners, i wonder?

my other question is how to stop it, (or at least slow) the blended soy bean
and water quickly 'boiling over' when you boil it. it gives practically
no warning, just goes up and over in a big rush and i loose nearly half of
it. its so time consuming to stand there watching it like a hawk.
thanks for any advice.