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Home made soy milk

I recently read an article in the Veggie Life magazine about how to make
your own soy milk. One cup of soybeans produces 12-13 cups of a very
creamy (and with no added oils or sugar) and tasty soy milk. I was truly
delighted with the result. Of course I could not use all the soy milk
and froze much of it only to find that when I defrosted it it had
separated into a watery and solid part - yuk!!! Does anybody have
experience with making/freezing their own or bought soy milk and if so
how do you get it back to its original state after defrosting???? Thanks
in advance.
Franca in Connecticut