Tips for Condensed Soy Milk

On a recent program, we had a few listener tips for making homemade soy milk. Here they are.

Hal in Boise, ID writes:

“Instead of boiling the (soy) milk, blend it with silken tofu…a soft product.”

Deb in Wisconsin offers her recipe for “non-sweetened” condensed soy milk:
“…instead of boiling (soy milk) down, which would take (too) much time, I add powdered soy milk. For one cup of soy milk, I add powdered soy milk equivilent to one cup, usually about 3 tablespoons.”

Claudia from Boise, ID has a tip for homemade sweetenedcondensed milk:

“Combine 1 cup of powdered of dry soy milk mix, two thirds cup of sugar, a third of a cup of boiling water, and three tablespoons of a (non-dairy)fat.”

Cheryl from Wisconsin adds:

One of your very fine listeners called in last week asking for an approach to sweetened condensed milk that did not include (ironically) milk.

There is a popular vegan recipe I’ve found. It’s in a book called “The Joy of Vegan Baking” (by Colleen Patrick-Gourdreau). It’s also out on the web at the “Ask the Vegan Chef” site and some other vegan sites. Since I love to cook sweet things too (but I want to make my “crapola” as healthy as possible), I bake vegan goodies and convince myself they are healthy. And I have found that this recipe works pretty well.

• Take 4 oz silken tofu (like Mori)
• 1/4 Cup soy milk
• 1/4 Cup sugar (or 1/4 Cup maple syrup)

Put it all in a blender and blend until really smooth. Taste to see if it’s sweet enough. If not, add a bit more sugar until you like it (which means licking one’s fingers, the best part). If you need a thinner consistency, add a bit more soy milk. For thicker consistency, add a bit more tofu. Remember to blend well after each addition.