Last week while visiting my local natural food store and stocking up on soymilk for the week, I discovered Organic Vermont Soy, a locally produced soymilk. Maybe I should say a more local soymilk, since its made in Vermont and I'm in New York. The soymilk does come in plastic bottles which is a bummer, but as they point out here, its locally made and 100% recyclable and the aeseptic containers don't recycle well anyhow.
I bought my usual stash of Silk plus a bottle of chocolate, plain and vanilla of the Vermont Soy, which was more than $4.50 per 1/2 gallon. I had high hopes. Here's the real bummer, 2 out of the 3 flavors were sour and slightly curdled. I don't blame the company, things happen but I sure didn't have the time or energy to devote to another trip to the store. What good is spoiled soymilk?
Actually, it's really good for most baked goods. Everytime you make a recipe that requires you to add vinegar to soymilk, you've created the same thing that was mocking me in my own fridge. With that in mind, I worked through my personal distaste and made a batch of chocolate chip pancakes. I told no one but Jim about my covert operation because everything grosses out kids, especially teenagers.
No one noticed a thing. In fact, the teenagers slept in and never got a taste of the chocolate chip pancakes because their brothers ate them all. "They were fluffy," one of the boys informed me. Aha! Clabbered soymilk (the fancy name for soymilk with vinegar in it) is supposed to do just that; make a lighter, fluffier product. My little experiment worked!
Since then, I've snuck the soymilk into the corn muffins and a few other recipes with very good results. So the next time your stuck with spoiled soymilk, give it a try. BTW, it works with cow's milk as well.
I'd like to try Vermont Soymilk again so I've sent an email to the company about my problem. I wonder what their customer service department is like?