Goopy soymilk
Posted by Saskia on Sep 04, 2008 · Member since Jan 2007 · 1976 posts
How do I keep my soymilk from getting thick and goopy?
I bought a half gallon of Silk Soymilk from the refrigerated section of the grocery store about a week ago. It's thick and gross now.
The smaller cartons in the non-refrigerated section last longer. But they don't taste as good, have as much B12 or dissolve as well in my coffee as Silk Soy.
How do I make my Silk Soy last longer?
thats why I buy the small boxes, I don't drink tjhem fast enough. I don't think they aste any different though
I've noticed this with a lot of soymilks too, but the refrigerated Silk really is particularly bad.
The only thing I can think of is: shake, shake, shake. Every time.
I'll be interested to hear if anyone else has any suggestions.
hmm is your fridge cold enough? ive never had this problem and my soymilks have always lasted weeks. except for that one time when it pretty much finally turned into a block of tofu at the bottom of the carton.. but that was after sitting in there for a looong time.
It either has to do with the temp of your fridge or the amount of shaking you do... or both. The added calcium globs up at the bottom if you don't shake up the carton enough. Also, the milk will only last so long...
I don't have any advice because I don't drink soymilk. I just wanted to say eww.
I definitely think shaking vigorously helps. I usually still see some small clumps when I get to the very bottom (like the last 1/4 of a cup), and thats after about a week or so in the fridge. It's weird how Silk is the main culprit!!
Thank you all. Well, I shaked away and it was still thick, though more uniform, and blended it for a chocolate banana smoothie.
I usually get Westsoy but bought Silk Soy Plus Bone Health this time because of the 40% calcium content, 50% B12 and ALA.
You need to shake it well before each use. I don't drink Silk because they don't use organic soybeans anymore. Instead they use 'soybeans from a 3rd party source'. Sketchy!
I've noticed this with a lot of soymilks too, but the refrigerated Silk really is particularly bad.
The only thing I can think of is: shake, shake, shake. Every time.
I'll be interested to hear if anyone else has any suggestions.
I second this. I normally use Silk, but am trying to get away from it due to reasons secondbase stated. It's always scary trying a new one because I've had some nasty ones before. :P
the family i work for uses Edens soy and I have had this problem with the last two cartons. It looks gross but seems to taste fine. I was about to ask them to start getting either silk light or unsweetened almond milk for me though because I never experienced this before and it bothers me. Ive been trying to shake it at each use now and hopefully wont have that problem again...
I know not everyone has a Whole Foods nearby, but I LOVE their unsweetened organic 365 brand. It has very little aftertaste and I can keep a half gallon in the fridge, opened, for weeks and never notice it going bad and "goopy". 30% calcium, 50% B12, no added sugar, and 7g protein...yum :)
I use Organic Valley soymilk. Vanilla and unsweetened are always in my fridge!
My Westsoy lowfat has good shelf and refrigerator life but it doesn't dissolve well in coffee like Silk Soy. I keep having to restir it.
And even after I shake the hell out of Silk Soy, I still get the occasional goop floating up in my coffee or cereal, or in my omni guests', which is embarrassing cause it looks like I served them spoiled milk.
Do the Organic Valley, 365, Edens, any other soymilk brands dissolve well coffee and tea?