What is your recipe for soy milk?
Very complex. Rather than type it out, try playing with your existing recipe but with some modifications. I use special soy beans (black, with no GMOs), soy isolate for protein boost, calcium, lecithin, and a very high speed machine to process the ingredients to a creamy texture. Experiment with flavor to get the sort of flavor that pleases you. Use a bit of guar gum, also try barley malt for sweetness. For a more milk-like flavor, try very small amounts of natural butter flavoring with just a hint of lemon extract.
I adore the stuff, have gone pretty much off milk (okay, I still eat gooey French cheeses....)
Well, I must admit I too eat the French cheeses occasionally. In fact I have a baked brie thingy I do that is dang good. Also, one of my favorite little snacks is to take a slug of brie, stuff it in a hard roll and chow with crunchy grapes. |
