Tofu and Soy

I had a couple of queries in my comments, and thought I'd share with everyone, since it's somewhat interesting information.

First, the tofu. Do I use Mori-Nu because I prefer it? Yes and no. I do prefer it because I can ship it here. It doesn't have to be refrigerated before opening, and that's nice since it has to travel over the Atlantic Ocean. Regular tofu wouldn't make it. If you have tofu available to you, any tofu should work for doing smoothies/puddings/etc. When we lived in VA, we used to go to the Super H Mart and get our tofu there. I preferred the tofu that was in the little 'sack'--sort of looked like frosting at first glance. It was smooth, worked great in smoothies and puddings, and was fresher than Mori-Nu. That's not available to me right now. But, if you're around the Super H Mart area, and they still have the stuff, I recommend it.

Second, the Soy Milk. There are two ways to make soy milk. One is the old fashioned way. You soak the soybeans, cook them for about an hour, blend them in the blender until smooth, then pour it through a cheese cloth and squeeze all the milk out. Yes, I've done it this way. Takes well over an hour to make the stuff. If you have lots of free time, feel free to try it. However, I don't do it that way anymore. I use a soy milk maker called the SoyaJoy. I've used it now for about 5 years, and we love it. It does take some getting used to, as it is different than the soymilk you buy in the store. There are no added preservatives, sugars, salt, carageenan...whatever the heck is in there. For drinking, I add a little sugar and vanilla. Mostly, I use it for cooking, smoothies, and it's fantastic on cereal. The kids love it--but that's all they're used to. Don't let the price give you sticker shock...It ends up paying for itself very quickly if you're a regular soy milk user. It costs about 10 cents a liter to make...and it's good for you! :)

Any other questions? :)