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I'm allergic to milk so I don't buy it unless I have

company, then I buy Horizon. The rice milk works in my

baking and on my cereal. I buy organic butter and

range free eggs.

Donna

--- lynn <frigault wrote:

 

> does anyone have an opinion about using milk and if

> so is there a brand

> of milk that you use?

> signed... new to being a vegetarian

>

>

 

 

We gotta stop smokin', stop, stop. I mean cigarette smoking.

- Jimi Hendrix- Midnight Lightning

 

 

 

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I tried Silk for the first time about a month ago. I don't like the taste of it

(just to drink it), but we use it in cooking whenever milk is called for. I

still drink skim milk. I'm trying really hard not to drink it as often. I'll

usually drink water instead.

 

 

 

 

Jessica, Robert, and Baby Jesse

 

Life is an adventure in forgiveness.

Norman Cousins (1915 - 1990)

 

 

 

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My wife doesn't like Silk either (I love it), but she does like

almond or rice milk.

 

Bryan

 

, Jess <veg4animals2006

wrote:

>

> I tried Silk for the first time about a month ago. I don't like the

taste of it (just to drink it), but we use it in cooking whenever

milk is called for. I still drink skim milk. I'm trying really hard

not to drink it as often. I'll usually drink water instead.

>

>

>

>

> Jessica, Robert, and Baby Jesse

>

> Life is an adventure in forgiveness.

> Norman Cousins (1915 - 1990)

>

>

>

>

____________________

______________

> Never miss an email again!

> Toolbar alerts you the instant new Mail arrives.

> http://tools.search./toolbar/features/mail/

>

>

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We use both soy milk and milk. Milk for cooking, soy milk for coffee and

tea. I can't speak to a specific milk brand, but here's my understanding:

Organic is better than non-organic; failing that, non-rgbh is better than

milk containing that hormone; buy from local dairies if you can.

 

peace and blessings,

ben

 

On 2/28/07, brbrunner <brbrunner wrote:

>

> My wife doesn't like Silk either (I love it), but she does like

> almond or rice milk.

>

> Bryan

>

> <%40>,

> Jess <veg4animals2006

> wrote:

> >

> > I tried Silk for the first time about a month ago. I don't like the

> taste of it (just to drink it), but we use it in cooking whenever

> milk is called for. I still drink skim milk. I'm trying really hard

> not to drink it as often. I'll usually drink water instead.

> >

> >

> >

> >

> > Jessica, Robert, and Baby Jesse

> >

> > Life is an adventure in forgiveness.

> > Norman Cousins (1915 - 1990)

> >

> >

> >

> >

> ________

> ______________

> > Never miss an email again!

> > Toolbar alerts you the instant new Mail arrives.

> > http://tools.search./toolbar/features/mail/

> >

> >

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One of my daughters doesn't like Silk either, but LOVES 8th Continent Soy

Milk. I like them all, but dilute them with some water, because I don't

like it so thick.

 

I buy the Parmelet Milk http://www.farmlanddairies.com/Parmalatmilk.htm in

quart size ardboard cartons that can be stored in your pantry until you open

it. I like that because I always have milk handy. I buy it on the shelves

near canned evaoporated milk. It is not evaporated milk. It is cow milk

and you just use it right out of the carton the way it is. I buy the 2 %.

Wal-mart and most Grocery stores carry it. Sam's Club carries in during

hurricane season here on the gulf coast. It is handy to take camping and on

trips, because it doesn't need refrigeration until opened. Is in a one

quart size that is easy to use up quickly.

 

We also love the Better Than Milk powdered Soy Milk. It is delicious. Most

health food stores carry it. It comes in a cannister. Here is what it

looks like. http://tinyurl.com/2fwzmf Another good thing about this, is

that you can make up only what you will use a particular time, if you

choose, or make up a 2 qt. pitcher and store it in the refrigerator. It is

great for camping.

 

 

 

 

Judy

 

My wife doesn't like Silk either (I love it), but she does like

almond or rice milk.

 

Bryan

 

 

Judy

-

brbrunner

Wednesday, February 28, 2007 7:28 AM

Re:milk

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Hi,

 

Just FYI for vegans or whoever might be interested,

8th Continent may still have vit D3 with animal

origin. I saw this on a message board just now.

http://www.veggieboards.com/boards/archive/index.php/t-5284.html

 

" No, it's not vegan. Their source of vitamin D is D3

obtained from sheep wool. Their soybeans are also

genetically modified and produced by DuPont ( that's

what that solace " technology " is). I'd defenitly go

for a different brand. "

 

Another message board

http://www.animalsuffering.com/forum/viewtopic.php?t=1537

From 2005:

" Thank you for contacting us regarding 8th Continent

soymilk.

 

The Vitamin D used in 8th Continent soymilk is Vitamin

D3, Cholecalciferol, from wool fat (lanolin). Thus,

8th Continent soymilk is not a vegan product.

 

We appreciate your interest in our product.

 

Sincerely,

 

Susan L. Fink

Consumer Services "

 

Saw another board saying Trader Joe's Soy Milk

may also use D3.

 

2006 online article about d3 and soy milk

http://veganforlife.tribe.net/thread/5d167a23-1268-4c76-a232-62c578215760

 

Can't immediately find more recent news but

just thought I would note this.

 

Gary

 

--- wwjd <jtwigg wrote:

 

> One of my daughters doesn't like Silk either,

> but LOVES 8th Continent Soy Milk. I like them

> all, but dilute them with some water, because

> I don't like it so thick.

> ...

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  • 6 months later...

Silk brand is thicker so you might like this for desserts or on your oatmeal. I

use any brand that is unsweetened for making mashed potatoes. I'm not one for

creamed dishes so maybe another member has the answer for you there.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Susan " <hobi_sheliya

 

Sun, 23 Sep 2007 02:22:10

 

Milk

 

 

I have a question...

Does anyone have a favorite " soy-type " milk to use for the following:

 

Gravy

 

Soups

 

Desserts ( things that you would bake )

 

Or does it really matter what one to use?

 

I know nothing about them, and am not sure if they seperate when they

get hot or just what.

 

Thanks in advance !

Susan

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We use Silk for everything!

Sue

 

 

----

 

Susan

9/22/2007 10:32:27 PM

 

Milk

 

I have a question...

Does anyone have a favorite " soy-type " milk to use for the following:

 

Gravy

 

Soups

 

Desserts ( things that you would bake )

 

Or does it really matter what one to use?

 

I know nothing about them, and am not sure if they seperate when they

get hot or just what.

 

Thanks in advance !

Susan

 

 

 

 

 

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I use soy, that is silk for things that I would normally use milk for in

recipes. I use the original flavor in the red container. I use that for pouring

over cereal as well. I use rice milk for drinking. I just gosh darn love rice

milk for drinking so much I could just ....... I dunno. I am too old for much,

but I just love it for drinking, I love that rice taste, but he soy milk is

better for putting over cereal as it is more " milk " like.

hugs,

Chanda who can't see straight cause it is almost 3 in the morning... where is my

beautiful house, where is my beautiful wife, My God, how did I get here?

 

hugs,

Chanda

-

Sue

Sunday, September 23, 2007 12:36 AM

Re: Milk

 

 

We use Silk for everything!

Sue

 

 

----

 

Susan

9/22/2007 10:32:27 PM

Milk

 

I have a question...

Does anyone have a favorite " soy-type " milk to use for the following:

 

Gravy

 

Soups

 

Desserts ( things that you would bake )

 

Or does it really matter what one to use?

 

I know nothing about them, and am not sure if they seperate when they

get hot or just what.

 

Thanks in advance !

Susan

 

 

 

 

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I have used plain soy milk when I want to make a creamed style soup.

When I make potato corn chowder I use a cup of plain soy milk and then

during the cooking process I take out some of the broth with the potatoes and

put

it thru the blender, makes a nice creamy soup.

 

Gayle

 

 

 

************************************** See what's new at http://www.aol.com

 

 

 

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From my experience......

 

For gravy or soups....for anything that you don't want to add any other

flavorings to....definitely unflavored, unsweetened soy. I know Westsoy has

one like that.

 

For desserts, any kind will do. Just remember most other soymilks are

sweetened, so you may want to cut down on the sweetener in your recipes.

Depending on your dessert, one of the vanilla flavorings might enhance the

finished product.

 

And....don't be afraid to experiment!!

 

 

On 9/22/07, Susan <hobi_sheliya wrote:

>

> I have a question...

> Does anyone have a favorite " soy-type " milk to use for the following:

>

> Gravy

>

> Soups

>

> Desserts ( things that you would bake )

>

> Or does it really matter what one to use?

>

> I know nothing about them, and am not sure if they seperate when they

> get hot or just what.

>

> Thanks in advance !

> Susan

>

>

>

 

 

 

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We usually use whatever plain flavored soy milk is on sale, they seem

to all taste the same. Also my wife uses plain kefir for baking

instead of buttermilk. She used kefir and plain yogurt to make the

cream cheese frosting for a carrot cake she made and man oh man you

couldn't tell the difference. It was YUMMMMMMMMY!!! :oP

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How do you get yogurt or kefir thick enough to frost a cake?

 

Thanks

GB

 

, " Cameron " <surfingcam

wrote:

>

> We usually use whatever plain flavored soy milk is on sale, they

seem

> to all taste the same. Also my wife uses plain kefir for baking

> instead of buttermilk. She used kefir and plain yogurt to make the

> cream cheese frosting for a carrot cake she made and man oh man you

> couldn't tell the difference. It was YUMMMMMMMMY!!! :oP

>

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My favorite to make soups etc. is unflavored Organic Valley soy milk

when I can find it around here!

 

 

, " Puterwitch "

<puterwitch wrote:

>

> I use soy, that is silk for things that I would normally use milk

for in recipes. I use the original flavor in the red container. I use

that for pouring over cereal as well. I use rice milk for drinking. I

just gosh darn love rice milk for drinking so much I could just

........ I dunno. I am too old for much, but I just love it for

drinking, I love that rice taste, but he soy milk is better for

putting over cereal as it is more " milk " like.

> hugs,

> Chanda who can't see straight cause it is almost 3 in the morning...

where is my beautiful house, where is my beautiful wife, My God, how

did I get here?

>

> hugs,

> Chanda

> -

> Sue

>

> Sunday, September 23, 2007 12:36 AM

> Re: Milk

>

>

> We use Silk for everything!

> Sue

>

>

> ----

>

> Susan

> 9/22/2007 10:32:27 PM

>

> Milk

>

> I have a question...

> Does anyone have a favorite " soy-type " milk to use for the following:

>

> Gravy

>

> Soups

>

> Desserts ( things that you would bake )

>

> Or does it really matter what one to use?

>

> I know nothing about them, and am not sure if they seperate when they

> get hot or just what.

>

> Thanks in advance !

> Susan

>

>

>

>

>

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You strain it with one of these bad boys:

 

http://www.zenpawn.com/amazon/?item=B000064841

 

overnight (or longer) in the fridge. I used

to keep one constantly filled and would scoop

out the " yocheese " for burritos, etc., at a

moment's notice. Also, good as a base for

low-fat party dips/spreads. And you can

stack stuff on top of it, if you need space.

 

 

-Erin

http://www.vegandonelight.com

 

 

, " Guru K " <greatyoga wrote:

>

> How do you get yogurt or kefir thick enough to frost a cake?

>

> Thanks

> GB

>

> , " Cameron " <surfingcam@>

> wrote:

> >

> > We usually use whatever plain flavored soy milk is on sale, they

> seem

> > to all taste the same. Also my wife uses plain kefir for baking

> > instead of buttermilk. She used kefir and plain yogurt to make the

> > cream cheese frosting for a carrot cake she made and man oh man you

> > couldn't tell the difference. It was YUMMMMMMMMY!!! :oP

> >

>

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Hi Susan,

 

I use " Aussie Light Soy " from DownUnder. It doesn't have any additives or

preservatives, and is great for drinking, cereal, sauce, you name it.

 

Cheers,

Barb

 

----

 

thelilacflower

9/23/2007 12:46:53 PM

Vegetarian Group

Re: Milk

 

Silk brand is thicker so you might like this for desserts or on your oatmeal

I use any brand that is unsweetened for making mashed potatoes. I'm not

one for creamed dishes so maybe another member has the answer for you there.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Susan " <hobi_sheliya

 

Sun, 23 Sep 2007 02:22:10

 

Milk

 

 

I have a question...

Does anyone have a favorite " soy-type " milk to use for the following:

 

Gravy

 

Soups

 

Desserts ( things that you would bake )

 

Or does it really matter what one to use?

 

I know nothing about them, and am not sure if they seperate when they

get hot or just what.

 

Thanks in advance !

Susan

 

 

 

 

 

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, " Susan " <hobi_sheliya wrote:

>

> I have a question...

> Does anyone have a favorite " soy-type " milk to use for the following:

>

> Gravy

 

You ae getting many answers on soy milks, this does not use soy.

 

Use cashews and a blender. (I keep my raw cashews and other nuts in the

freezer).

 

Buy raw cashews and very lighly roast them (and lightly salt them). When cool,

add water

and blend until it is a cream. Adjust the thickness by adding more cashews or

more water.

Use as cream on many gravy recipes.

 

This is rich, has a lot of calories but it is good when you want cream and you

can make it

at home easily.

 

>

> Soups

>

 

For soups, you might find thatn blending soft silken tofu, and/or white

canelini, navy or

northern beans, will make it creamy. It is also a way to sneak protein into a

soup

(unnoticed by people that say they do not like tofu or beans...). Blending some

cooked

potatoes also gives soups a creamy texture.

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  • 2 years later...

A member recently posted:

 

> Check out where milk comes from http://www.mercyforanimals.org/dairy/

 

Another member more recently commented:

 

> Sorry, I couldn't watch it.

 

Me too. I tried twice. Finally got through about three minutes of it.

 

Vegetarians do know about this kind of shocking cruelty. We have read

heart-rending, graphic descriptions of it in books and magazines, on web pages

and blogs, and we have been directed to links which show treatment of farm

animals in all its horror.

 

If it isn't already there, I will place this video link in our Links section

where members can find it if they choose.

 

Meanwhile, thanks to all of you - those who are vegetarian or vegan and those of

you who are here because you choose to eat less animal flesh than before - for

what your choice does to alleviate animal suffering.

 

If others have videos they would like us to see, please let us know. If in doubt

about its suitability (or indeed about the suitability of any post), please

write to the moderators at:

 

-owner

 

and Piers or I will have a peek at it and get back to you asap.

 

Best,

Pat (Co-owner with Piers)

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