On 4/10/2010 6:58 AM, James Silverton wrote:
> dsi1 wrote on Sat, 10 Apr 2010 06:44:08 -1000:
>
>> On 4/9/2010 10:26 PM, Damaeus wrote:
>>> In news:rec.food.cooking, > posted on Fri, 09 Apr
>>> 2010 07:18:38 -1000 the following:
>>>
>>>> Tofu is made from coagulated soy milk. Soy milk tastes
>>>> pretty much like what it is - a colloid or suspension of
>>>> ground up beans. I don't care much for it. Near as I can
>>>> see, it's used as a dairy substitute mainly because it's
>>>> white and a liquid. Personally, I'd rather have Tang
>>>> and call it "orange juice." :-)
>>>
>>> I much prefer Blue Diamond Vanilla Almond Milk over soy milk *any*
>>> day. My gosh, almond milk is good even if you aren't
>>> trying to stay away from dairy products.
>
>> I gotta agree with you there. :-)
>
> "Cheese" made from soy milk is about as tasteless as fat-free cheese.
> I've eaten the stuff and only a version containing pimentos had any taste.

You're right that tofu production is similar to cheese making. I'm not a
big tofu eater but occasionally, tofu with shoyu with a sprinkling of
dried bonito flakes is sublime. I make mabo tofu which is tasty as heck.