MONDAY MAY 10th 2010
I was briefly happy as the temperatures rose after that horrible snow last week, only to plummet once more last night as it hit 30 degrees. Misfortune comes in twos this month as it may get down to 24 tonight.
So I decided to get happier by surfing the net and finding out more about soy! This is where the rubber met the road HARD.
I should first fess up about my latest soy milk experiments. I am not as fond as I thought I would be of the taste of homemade soymilk. It is too too beany! I used to buy Silk Soymilk and really enjoyed that nutty taste. Imagine my delight when I found the secret ingredient to make my homemade taste like store bought Silk. The secret? Brown Rice Syrup. I did the experiment. The recommendation was 3 tablespoons of brown rice syrup to a batch. BOY, is that a great sweetener! But it certainly did not taste like the store bought brand. While I was at the supermarket, I checked out the ingredients label on a container of Silk. What do you know? No brown rice syrup--they use cane syrup, you know, sugar!
Then I came upon some information regarding fermented soy products and some other stuff that warned that soy is not the health food we think it is, unless it is fermented and eaten with other proteins.
