Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 > For years I was under the assumption that you could > not use soy " milk " with coffee > the stuff just breaks up and reminds you of soured I use Silk brand in the red box and it never breaks down when I add it to boiling hot coffee or tea. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2005 Report Share Posted May 14, 2005 Hi VG, Thank you for the tip! I tried Silk Plain in my coffee and it's so creamy! Much better than skim milk which was causing me to look like my son when I put peas on his plate! :-0 Thank you again! zadi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2005 Report Share Posted May 14, 2005 Aha! Thank you! I don't do coffee, but I do add soymilk to my soups. I was just resigned to having my soups look " funny " with little 'beads' of soy milk in them. I am going to try this method the next time I make soup (probably within a few days) and see if it makes a difference in the appearance of my soup. I'll bet it does! (Or I may just make soup right after I make soy milk so the milk is still hot from the cooking when I put it in the soup. I think the next time I'm planning soup is going to coincide with the next batch of soymilk anyway.) Thanks, Sparrow At 04:03 AM 4/26/05 -0700, veggiant66 wrote: >Hi Group, > >For years I was under the assumption that you could >not use soy " milk " with coffee >the stuff just breaks up and reminds you of soured >milk which isn't the best thing to look at first thing >in the morning... > >However its not soy's fault its mine, treating soy >like milk was my mistake, if you take it from the >fridge to the coffee it breaks, warm it up in the >micro for say 20 secs or just enough to make it warm >and it works fine. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2005 Report Share Posted May 16, 2005 At 06:06 AM 5/13/05 -0400, you wrote: >> For years I was under the assumption that you could >> not use soy " milk " with coffee >> the stuff just breaks up and reminds you of soured > >I use Silk brand in the red box and it never breaks down when I add it to >boiling hot coffee or tea. That's because Silk adds carrageenan to its soymilk. Some people prefer to avoid carrageenan. Sparrow Quote Link to comment Share on other sites More sharing options...
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