Quote:
Originally Posted by Mr. Venomous
Well I found this week that if I strain the soy milk I have made when it comes out of the machine it is more tolerable to drink. Still not as tasty as the commercial brands, but doable nonetheless, and maybe I will tweak it more this week. Each time I make soy milk it tastes better so that’s a start  . |
I was wondering -- have you tried different kinds/sources of ingredients? I don't know much about how soy milk can be made but besides starting with whole soybeans, I picture possibly using soy powder/meal, or even working backwards from tofu. If you're using whole soybeans, does the brand/variety of beans make much difference?