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Heating up soy milk


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So, I've recently switched from cow's milk to soy milk, and I really like it. However, whenever I try heating up the soy milk to make hot chocolate it always bubbles over like crazy (even in a tall mug) and forms into hard little spheres. Are you not supposed to heat up soy milk? Am I heating it too long (I only put it in there for 30 sec last night, and this still happened)? 
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#1  
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Hmm good question! I've also noticed soy milk gets, well, chunky when I order it in my hot coffee drinks from Starbucks. I have used Silk in hot tea at home, but I usually mix it with 1/2 water and I warm them up at the same time, rather than just adding the Silk to the already made tea. Maybe you should try the stovetop method.
Thanks, I'll try the stovetop method. It makes sense that heating it up slowly would work better than trying to nuke it in the microwave.
I've never had any problems heating up soy milk (for hot chocolate) either, but I generally use the stove-top as well. (Don't even own a microwave).

The brand I usually purchase is Vitasoy so that could have something to do with it.

I know that various coffee shops have different kinds of soy milk, and some brands you can pour soy milk in to a hot coffee without a problem (Silk seems to be OK); but some brands (i.e. So Nice, a Canadian company) you need to put the soy milk in first, then the coffee, or else it curdles.

Thus, I think it probably has to do with the rapidity of heating... coffee on top of soy milk heats it slow, whereas vice versa heats it too quickly.  So it just goes back to the stovetop vs. microwave method.  You could try the stovetop with your brand. 
I have never tried to heat soymilk but I know you can't make instant pudding with it. It won't set.
It works very well when I add it to my oatmeal recipes.
I assume you are doing this in the microwave.  Try doing it more gently, on a lower setting, and just let it warm up and not boil. The only one I've used is Silk.
rdwk
Oct 31 2006 06:03
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#7  
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If it bubbles, it just means you are heating it for to long. Soy milk heats up just as well as cows milk. The brand shouldn't really matter... if it does something like curdles, check the experiation date
i've made pudding with soy milk. I didn't have any problems.
what flavor do people get?  I have only gotten vanilla because people told me that is most similar to cows milk.  I was eating it over cereal but I could not get used to it. 

Is it the flavor that I am getting?
dcgirl, when I switched to Soy milk for breakfast, I spoiled myself with the regular stuff, not the reduced fat kind.  That helped with the taste change.  But what helped even more was that I completely changed to a new cereal also.  Therefore my palatte was not *expecting* anything in particular.  It wasn't judging a partial change, but instead was tasting a whole new thing.  

Oh and I always get Vanilla for Soy Milk for breakfast (now using Low Fat).  I am brave, but not crazy ::chuckles:: ~ Lost Artist
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#11  
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dcgirl, I started on Vanilla soymilk, too, mostly because I heard it was an easier transition.  I hate it.  It has a terrible aftertaste that I could never get used to.

I highly recommend going with Silk brand plain soymilk (red box).  Plain is not the same as unsweetened (green box) - there is enough sugar in it to make it palatable, but without the cloying sweetness and general weirdbness of vanilla.  After switching to Silk's plain, I never looked back!
soymilk curdles when heated too high too fast. hence the chunks of it in very hot coffee. not curdle as in past expiration date, but it does solidify.

i love westsoy fat free, but i have fewer soymilk choices as a vegan. rice milk is very very good, too!
I'm with veganlady -- rice milk is very very good. It's also a much, much milder taste for those people who are having a hard time with the strong taste of soymilk. I like the full-fat and the fat-free, depending on what I'm doing with it. I switched to rice milk (I like Rice Dream) because I was concerned about eating too much soy -- it's only good for women to a point, then too much can become detrimental -- since it seems like soy protein is creeping into my diet everywhere. 
Soy milk comes in flavors, but I have hypothyroid so cannot use too much soy products. I do like tofu once in a while and tempeh. I have tried Rice Dream- rice milk and it is great!
Milk curdles when boiled too, so i imagine its like that. Just warm the milk on a lower setting
I've found that almond milk heats up well - never done microwave, but it works well on the stovetop. 

Unsweetened vanilla is great for hot chocolate!
I make my hot chocolate with water...and then I add Silk creamer, or soymilk to it...I haven't had any problems with it that way :)

(and it's reallllllly good)
#18  
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Do you know of any rice milks that don't have that weird, rice-taste to them?  Not really rice, but something definately not-sweet?  (I mean chocolate rice milk, btw)
And does regular Silk taste better warm than chocolate Silk?  Because I tried making hot chocolate that way, and it was really really gross.  I couldn't even taste the chocolate or sugar.
I don't know if it's even available anymore right now since it's a seasonal drink, but Vitasoy's peppermint chocolate drink is SO good heated up, and reacts the same as hot chocolate... doesn't curdle or anything.
If heating up the chocolate soymilk for hot chocolate grosses you out, try using the light kind (I use Silk) or mixing 50/50 vanilla and chocolate.  Sometimes the regular choc. flavor is too much.

Oh, and fyi: soymilk tastes like crap on any kind of apple cinnamon flavored cereal.  Ew.
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