@Remittancegirl @urlyman In my youth I bought #soya milk and other products by the palette load. Now allergic to most of them. However, I do remember taste and quality was _very_ brand- and hence probably process-specific. I tried making it many times, but always ended-up with mine tasting like the worst brands. I strongly suspect the issue might be oxidation due to the process temperature and exposure to [dissolved] air during. Not a lot you can do about that in a simple kitchen.
