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Thread: All about soy milk? coddles and storage.

  1. #1
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    All about soy milk? coddles and storage.

    Hi there,

    I'm a new owner of a cafe. I was having trouble frothing soy milk and it's my least favourite but I've found it easier to work with, if refrigerated. I'm always worried of over heating soy as it can coddle quickly and that's why I prefer to have it cold...when frothing.

    Ive hired the barista from the previous owner who has particular ways of doing things and I understand that soy milk has a shelf life but once it's been refrigerated it can't be back on the shelf right? Because that's what she did...she took my soy milk (though unopened) from the fridge and back on the shelf. It's been a couple of days and when she went to open it finally, she found it all coddled and off. now she's demanding me to get a refund from our supplier....which I'm not going to do.

    Are there any tips on better soy milk frothing? Is it just technique? what soy brand will you recommend? and any tips on how I find a middle ground with the current barista?

    thanks in advance.

  2. #2
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    As a drinker of soy milk my second crack: Whilst more expensive, Bonsoy is by far the best soy milk to have in coffee, different brands of soy milk vary in flavour considerably. We'll check what type of soy milk a cafe uses before ordering, and not order if it's something other than Bonsoy, usually.
    Regarding frothing, the bubbles are usually a bit larger, you don't easily (i've seen it rarely) get the creamy froth of regular milk.

  3. #3
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    I used to work in the Dairy industry and we did dabble in soy milk. Your barista is correct (at least for most soy milks).

    Most soy milks are UHT treated so they are shelf stable - like long life milk. So you should be able to put it in the fridge for a few days, then take it out and put it on the shelf until the use by date has passed (or refrigerate again when you need more). The UHT treatment means there is essentially no living micro-organisms in the milk, so there is nothing to spoil it like long life milk. This is true with most soy milks but not all.
    Similar to long life milk, once opened they should be chilled used within a few days as you have exposed the milk to micro-organisms in the air which will spoil it.

    On a coffee side, I find soy milk must be kept cold like regular milk to foam correctly and I find you have to heat it less. 60 degrees is the max I would go to, otherwise it does tend to split/coddled.
    No significant difference in technique from regular milk I find - although I am no purveyor of soy drinks.

  4. #4
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    I don't drink the stuff myself, but my wife does, so I make a couple of almond lattes a day. Blue diamond unsweetened micro froths well. My wife keeps drinking it, so it must taste OK. All other makes have been rejected for one reason or another.
    Last edited by WarrenK; 2 Weeks Ago at 10:58 AM. Reason: Checked label

  5. #5
    Senior Member level3ninja's Avatar
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    By coddled do you mean curdled?

  6. #6
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    Quote Originally Posted by level3ninja View Post
    By coddled do you mean curdled?
    Not entirely. Curdled usually means spoiled by going off (ie sour). Coddled is heated to below a boiling point, but split which makes it lump. Perfectly safe to drink, just lumpy and gross... Unless you are into that sort of thing.

  7. #7
    Senior Member level3ninja's Avatar
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    Ah, there you go. Thanks.

  8. #8
    Senior Member LeroyC's Avatar
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    I've tried a few different soy milk alternatives and I prefer Bonsoy over everything else. The soy beans used are organic and their production method is the best. I've found it has the best (you could say least) flavour and is the easiest to use. Vitasoy Barista is a suitable cheaper alternative if you can't get or can't afford Bonsoy. Everything else I've tried was terrible.

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