Chocolate Silk is quite delicious. I also had some vanilla of a brand I can’t remember that was very good too. I still haven’t tried any on cereal though. I prefer to drink it alone.
Right I’m in love with unsweetened Silk. It’s so much creamier and better tasting and easier on my tummy than cow’s milk. I’ve also tried all of the refrigerated types, but I’m kind of afraid of the boxed soy milk still. I mean, the stuff sits right next to something called rice milk–how do you make a yummy milk from rice?!
Also, it’s used like milk. Mine goes exclusively in coffee and cereal.
I like Trader Joe’s vanilla. It’s the only thing I will ever taint my morning coffee with. And I love tetrapacks (the cardboard shelf stable things.) I don’t drink very much of it so it is nice to not have to involve it in my weekly shopping trips. Just stock up once every couple months and open a box now and then.
Haven’t been to Ballard Market, I should try that. I usually hit the nearby QFC, Ballard Safeway, or the green market here on Sunset Hill.
I forgot to look for any of it today. :smack: No milk on my cereal tomorrow. 
WestSoy.
Plain.
If there is actually an option to get low-fat or regular, I assure you that we would buy regular. . .but isn’t it always labelled “low fat” like Buttermilk. . .or am I misremembering.
We drink it because neither of us handles milk too well, and we like it anyway.
We use regular Silk and enhanced Silk, mostly for my 2 year olds. They like those two, and the vanilla Silk, and I think they like 8th continent original, but one time in a pinch I got some plain Zen Soy and one of them took a sip and handed her cup back shaking her head ‘no’. She doesn’t like the Silk unsweetened or light, either. picky picky.
I came in here specfically to mention 8th Continent and the OP beat me to it.
Nice job.
8th Continent Vanilla is great. Being lactose intolerant, I use it to make my protein shakes.
I once tried Silk Organic Vanilla when the supermarket ran out of 8th Continent. It gave me diarrhea. I’m guessing this had something to do with it being “organic”.
I buy whatever’s cheapest for my cereal, since I find it doesn’t matter much. The refrigerated stuff is better than the aseptic boxes, but it’s not that big a deal.
For my coffee, Soy Silk Creamer. I can’t deal with regular soy milk in my coffee and tea. Nasty! But the Silk creamer is great.
Lately, I have been loving the Silk Mocha Soylatte. Stupid sounding name, bit it is so delicious, I don’t care. I could drink a whole quart in one sitting if I didn’t think that was a little gross of me to do.
I like the Whole Foods brand boxes for my cereal and coffee. Very cheap and the vanilla flavored one adds an extra kick that I like to my GoLean cereal (mmmmm). If I’m not at Whole Foods I usually go for Soy Dream.
Anybody know about taste differences between soy and rice milk? For some reason I’m hesitant to try rice milk, even though I enjoy almond and soy.
I really like Chocolate Rice Dream. It is the only rice milk I have much experience with. Though anything tastes good with enough chocolate in it, rice milk in general just seems to be not as smooth as soy milk. Kind of gritty and chalky. YMMV.
I’ve been meaning to ask if anyone enjoys other soy-based “alternative” foods besides milk.
I have yet to encounter a soy cheese that I would try a second time, but find Willow Run soy margarine to be a perfectly good substitute for butter or margarine.
WestSoy Plain, probably nonfat. I love that it’s shelf stable, because the only thing I use milk for is cereal and cooking, and I don’t eat that much cereal, so it’s completely impractical to keep the stuff that comes out of cow tits on hand. Plus, I like soy milk; as a kid, I would drink cow milk with only a little encouragement, but now I find it just tastes gross to me. I actually quite like that soy milk flavor; I’ve never really tasted any soy milk that seemed objectionable to me in any way. If it tastes more like cow milk, though, that’s not a selling point for me.
So Good vanilla, certainly NOT the low-fat stuff. The only thing I really use soymilk for is cereal… if I’m cooking some sort of curry or soup, I’ll usually use coconut milk.
And the boxed un-refridgerated stuff creeps me out.
And now, randomly, for those lactose-intolerant Dopers who have been missing French Toast, a recipe I fed to my very hungover roommate this morning:
[ul]
[li]1 banana[/li][li]1 cup soy milk[/li][li]1 cup coconut milk[/li][li]1 tsp vanilla[/li][li]1/4 tsp nutmeg[/li][li]1/4 tsp cinnamon[/li][li]2 tsp cornstarch or arrowroot powder[/li][li]1/4 tsp salt[/li][li]1 loaf bread[/li][/ul]
Blend everything but bread together. Pour into a shallow dish. Do the french toast thing - ya know, dip bread, toss onto a griddle, serve with delicious things like fruit or raspberry jam or syrup or what-eva. You can use all soymilk if you don’t have any coconut milk on hand.
Check out miso. And tempeh. Yummm.
I am insatiable for soy yogurt; I gobble at least two or three soy yogurts a day. I also enjoy soy ice cream. (It isn’t strictly speaking called ice cream, but you understand what I mean.)
I love the clean, light taste and feel of Silk, which is practically the only thing that distinguishes it from cow tit. On the occasions I had cow tit after switching to soy, I noticed the heavy animality of the milk. Sort of the smell of animal hide in the taste of the milk.
I do enjoy miso, and tempeh, though I don’t particularly think of miso as an alternative to anything. Totally forgot about tempeh though. The best “sausage” biscuits and gravy I’ve ever had were meatless and used tempeh. Really savory and peppery. Yum. It is on the menu at Whole World, a great little vegetarian place in Columbus, OH.
I have tried some cultured soy products, but still prefer cultured dairy.
Don’t know how much, if any, soy they have in them, but Tofutti makes pretty decent sliced cheese, sour cream, and ice cream products. They even have sugar free ice cream treats for you low-carb dieters out there. They’re “parve”, which means completely dairy free, which is a good thing for people like me who don’t react well to casein, which is a milk protein that ends up in a LOT of non-dairy versions of dairy foods. (How can you call something non-dairy with a dairy component in it? Anyone know?)
Now that I watch my carbs, it’s mostly unsweetened Silk soy milk, but I admit that 8th Continent really rocks. It’s my favorite of the soy milks.
Avoid natto at all costs—ick! It’s this horrible nasty slime. It tastes like something crawled under a rock and decomposed. A decomposed slime mold, that’s it. The black sheep of the Soy family.