Soya Milk Questions

Alcmene

Hi

I have frozen it before and it has been fine.

I hav also had it open longer than a week and it has also been fine.

jascrawf

I agree with the others, it's fine to use after 5 days. My OH is lactose intolerant and has been his whole life, we buy supermarket own brands as well as Alpro and they last for up to 2 weeks. When soya milk turns bad, it doesn't have a sour smell like cow's milk but more of a rotten smell and it can sometimes go clumpy from separating. HTH

OH goes through 4 cartons a week so we never have to freeze it.

plumtreebabe

I have had soya milk for up to ten days - it doesn't seem to go 'off', just gets a gradually slightly stronger taste and a thickness towards the bottom. Blobs floating in my tea is generally where I would draw the line! Like all things, it keeps better the less its opened, so I would open it, decant half to use immediately and keep that in a jug, and close the remainder and store for later, I thkn that will give it the best chance of lasting as long as possible. But soya milk is definitely more robust than dairy milk (fewer bacteria in it!).

kippers

Ok thanks...i knew you wonderful people on here would have the answers for me. How did i cope before finding this forum?

zippychick

we do have a freezing milk thread

if you contact Alpro they should be able to give you their official line

Ill merge this later with soya milk questions

this thread may also interest you

Zip

Mrs_Veg_Plot

Hi all

Has anyone tried to make milk puddings with soya milk? My tolerance to dairy seems to be decreasing and I am in need of some comfort food. I have tried to make custard with soya milk but it is quite thin.

Has anyone tried to make any of the milk puddings, rice, sago, semolina and the like?

I'm calling it a night now but will check in tomorrow.

Thanks

Mrs VP

mazza111

I used to thicken up sauces and custards with a bit of (soya) marg melted, then some plain flour, as the custard is starting to simmer, whisk in the roux. Normal recipes do seem to be waterier when cooking with soya milk. The only thing I couldn't get on with was the soya or was it tofu based cheeses in cooking. Yuck!!!

SpikyHedgehog

My mother in law says you can't make Angel Delight with soya milk, though I've never tried, but I've been using soya milk for many other milky puddings for over 16 years now, and not had any problems :huh:

I use custard powder and sugar just as I would using cows milk, but if I want a richer taste or more fat for small children (as I had to for DS1) I do as Mazza says and add a little margarine.

meritaten

I used soya milk for many years as son was dairy intolerant. yes, you can substitute it for cows milk in many recipes - BUT it is watery! you can also buy soya 'cream' and adding that to some recipes improves them ...........rice pudding etc.

daisiegg

I use soya milk for everything as I've always been allergic to milk. It works fine! I make custard using custard powder as I'm allergic to egg too...I make rice pudding, semolina, blancmange etc all absolutely fine