a question about soya milk

Hi there

It appears that the main 'ingredient' in soya milk is water. Would it be possible to obtain the other components without water and add it as necessary?

Anyone any idea? It would save packaging and transporting...water.

I've seen powdered soy milk on sale in the past, but all I can see at the moment is this:

http://www.goodnessdirect.co.uk/cgi-...cium_400g.html

ETA ...and that isn't marked vegan, though it may be.

Some people make their own from soy beans, of course.

Powdered...of course. I was actually thinking of the other ingredients being 'wet' and the consumer simply diluting them.

TBH, I actually very rarely use soya milk myself; I often think, it's sort of like trying to find substitute meat. Have to admit though, it makes wonderful custard and semolina...

I don't either, but OH takes it in his tea. Must admit I buy the ready-made custard, and semolina isn't something I'd think of making - what do you do with it?

The process of making soy "milk" seems to involve pureeing g soaked soy beans so I suppose they could sell the puree ready-made, but I've never seen that.

Quote:

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harpy

semolina isn't something I'd think of making - what do you do with it?

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We get organic wholemeal semolina; I'd never buy refined grains. Anyway, put on to heat some soya milk, a little sweetener and sprinkle in the semolina. Don't ask how much - it's like lotsa things in the kitchen, you get it right by feel. It thickens up quickly, you need to stir it constantly to stop it sticking.

Serve with grated nutmeg or jam.

Suppose I should give it a try - I've always been put off by its school-dinner connotations. At my school they used to call it "frogspawn", if I remember correctly, or was that tapioca? and what was that they called "boiled baby"? :p

Tapioca is the frogspawn - semolina is much nicer. As I say, though, try to get the wholemeal.