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Soy milk in coffee

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In a message dated 11/26/00 11:54:05 AM, mcastilloux writes:

 

<< I prefer rice milk for my coffee. It has natural sweeteners in it

and doesn't curdle. >>

 

Rice milk will curdle in tea, though. Soy milk (edensoy, esp enriched) is

much better for tea. And if you don't like the sweeter flavor of rice milk,

soy is better. BUT, soymilk has a stronger flavor that may take getting used

to. For new veggies, I always recommend rice milk. :)

Jo

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I just started drinking/using soy milk a few days ago and so far I

really like it! Can't tell the difference unless I drink some soy

and dairy milk side by side. One issue though is adding some to

coffee - it goes curdly and sinks to the bottom of the cup. Is this

normal? Doesn't seem to make a difference if I stir it up a bit.

 

Thanks!

Karl

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Greetings Karl!

I find that if I use the soy milk at room temperature, it has less chance to

curdle. I find curdling is a problem with a lot of the soy milks. Another

good source for an answer to this is your local coffee shop that offers soy

milk products to their customers.

 

Myself, I prefer rice milk for my coffee. It has natural sweeteners in it

and doesn't curdle. It is delicious and refreshing when cold!

 

Enjoy your coffee

 

Marley

 

Karl Raupp [garagedoor79]

Sunday, November 26, 2000 8:41 AM

 

Soy milk in coffee

 

 

I just started drinking/using soy milk a few days ago and so far I

really like it! Can't tell the difference unless I drink some soy

and dairy milk side by side. One issue though is adding some to

coffee - it goes curdly and sinks to the bottom of the cup. Is this

normal? Doesn't seem to make a difference if I stir it up a bit.

 

Thanks!

Karl

 

 

 

 

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