Soy does seem to be problematic in large amounts. Kaayla Daniels’ book is very enlightening. Do a search (search the frig) on this blog for the term ‘bone’ and you will find a few posts that will tell you foods high in calcium. For vitamin D, this time of the year the sun is a great source though it depends on your latitude. Cod liver oil such as Nordic Naturals Arctic-D is a good source. It has a lemon flavor so isn’t fishy. Seafood in general is a good source as well as any animal raised outdoors in the sunshine.

Hope this helps and thanks for stopping by.
Sandy

The Chinese like to drink the soy milk hot for breakfast. I like it both cold and hot.

Cheers!

I am not familiar with Yeo’s. Is it fresh – sold in the refrigerator and has a short shelf life? The Chinese brands sold as fresh (usually in plastic juice containers) are closer to homemade – that is, made in the traditional style. Some Chinese brands are highly processed (these are usually sold in the ‘tetra paks’ – high heat processed so have a long shelf life) and not much different than American commercial brands. There are some American brands that are sold in the dairy case in milk cartons that may seem less processed than the tetra paks but are just as processed. It’s all about the marketing image.

Thanks again!

I’ve enjoyed your blog as well. I love Indian foods and have learned a lot from reading your blog.

Home made soy milk tastes more like fresh tofu. It’s ‘beanier’ than most commercial milks. It’s closer in taste to the plain soy milks found in the refrigerated section (Wildwood and Silks brands) than the shelf stable tetra pak ones. I always add a touch of sugar. You can add some vanilla if the beany taste is too strong…or chocolate!

Home made is also thinner as the commercial ones have additives to give it more viscosity. I use a heavy duty K-Tec blender (similar to a Vita-Mix) to puree. In Grace Young’s book she says that her Mom doesn’t strain the milk – she shakes it up and drinks it with the blended beans. That would be a bit too thick for my taste. I haven’t tried this, but maybe adding a teaspoon of rice to the soy beans while cooking the first time might add a bit of thickness?

If you try it out – let me know how you like it

Sandy

Saw some hits from your site, followed them to here. Great blog you have here.

I like soy milk and reguarly drink it. But in these few months, the price of soy milk is increased so much in our area and it’s becoming a burden on our budget. I’m thinking of making it at home and your recipe sounds wonderful and you’ve written it in a way, I can follow it very easily.

But I have one doubt about the taste. Because I never tasted a home made soy milk before, is the difference in taste very significant, like is it going to be an acquired taste or is it very easy to like (I already love the commercial stuff). If you describe the taste of home made one comparing to store bought stuff (smell, taste etc.,) I’d greatly appreciates it. You are going to be our grocery budget saver.