Nondairy milk can't seem to get no respect. Today we pay it some attention. Far from being the worst thing you can add to your coffee (I'm looking at you, Splenda), nondairy milk is actually pretty fascinating stuff, and it can be totally delicious in its own right.
'soymilk' on Serious Eats
After spending time in Thailand and Japan, Nayana Pornchewangkul, and Victor Yee returned to the States and started looking for a good source for the fresh, unadulterated soy milk they'd enjoyed in Asia.
Kinugoshi, a custard-like tofu often served in the summer, can be made with no fancy equipment and three simple ingredients: water, soybeans and Epsom salt. It's easy to screw up, but with this slideshow, easy to get right on the first try. Even if you lose interest halfway through making it, you've got your own fresh soy milk.
This fresh, clean homemade soy milk is delicious on its own. But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive.
We've all heard the health benefits of soy—it's high in protein as well as B vitamins, and it's cholesterol-free. While the debate in wellness circles rages on, soy milk has become one of the most popular ways to consume soy. The recipe is simple: take dried soybeans, grind them with water, and strain out the solids until you're left with a smooth, drinkable liquid.
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[Photograph: Tam Ngo] Speak to chef Tadashi Ono about this hot pot and he at once turns dreamy-eyed—its milky broth reminds him of lakes frozen over. Black cod, also known as sablefish, thrive in the frigid seas off Alaska...