Guest guest Report post Posted February 27, 2007 http://www.wholefoodsmarket.com/products/list_privatelabel.html I use the Whole Foods brand, milk, and their cage free eggs. Chico , " 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 > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 27, 2007 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 ______________________________\ ____ Never miss an email again! Toolbar alerts you the instant new Mail arrives. http://tools.search./toolbar/features/mail/ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 27, 2007 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/ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 28, 2007 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/ > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 28, 2007 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/ > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 28, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 28, 2007 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. > ... Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 22, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 22, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2007 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 > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2007 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 > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2007 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 > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2007 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 > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 23, 2007 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 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 24, 2007 , " 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. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 27, 2010 Check out where milk comes from http://www.mercyforanimals.org/dairy/ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 28, 2010 Sorry, I couldn't watch it. Patricia --- On Wed, 1/27/10, Deanne Campbell <deanne757 wrote: Deanne Campbell <deanne757 milk Wednesday, January 27, 2010, 10:42 AM Check out where milk comes from http://www.mercyforanimals.org/dairy/ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 29, 2010 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) Quote Share this post Link to post Share on other sites
