Soy single cream?

Elana Kehoe said:

I'm looking for soy single (or double) cream, in the US. I know they have it in Europe, since I
have a package of it sitting next to me. I can't find any websites in the US that carries it,
including Wild Oats and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...

The terms "single cream" or "double cream" aren't commonly used in the U.S. Try checking a health
food store near you.

I punched "soy cream" into google and got over 3,000 references. Omit the quotes and got another
half million. I didn't look through them, but I suspect they're out there somewhere.

Pastorio

Elana Kehoe said:

I'm looking for soy single (or double) cream, in the US. I know they have it in Europe, since I
have a package of it sitting next to me.

Silk makes a soy "non-dairy creamer" and it is nasty. What are you trying to use it for? If it
is for coffee, Silk's coffee flavoured soy milk does the best IMO, and I've tried alot of
things. blacksalt

"Elana Kehoe" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm looking for soy single (or double) cream, in the US. I know they have it in Europe, since I
have a package of it sitting next to me. I can't find any websites in the US that carries it,
including Wild Oats and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...

There used to a product that was like a soy cream made by Pacific Foods. It was made with vegetable
stock, though, so was really only meant for savory application. Good, though. I can't seem to find
any information and I haven't seen it on the shelves in a long while so I'm fairly certain they've
stopped making it.

I've found that almond cream is a really useful substitute, also pine nut cream. Take nuts and add
to blender with some warm water. Blend until smooth and thick. You have 'cream' =) This might work
better for desserts.

-Jay

"Everybody's talking to their pockets"

(Elana Kehoe) said:

I'm looking for soy single (or double) cream, in the US. I know they have it in Europe, since I
have a package of it sitting next to me.

Perhaps you could 'roll your own'. Haven't tried the following yet, but it looks workable.

Bryanna's Easy Soy Creme For Cooking from Bryanna Clark Grogan

When you need some heavy "cream" for adding to a recipe-- say, for "creaming" a soup, or thickening
a vegetable pasta sauce-- make sure you have some soymilk and a box of extra-firm SILKEN tofu (can
be lite)(preferably— you can also use regular medium-firm tofu) on hand. Just blend the soymilk
and tofu half-and-half in a blender or food processor until it is very smooth (you can even use a
mini-processor or a hand immersion blender for small amounts) and add it to your recipe. With this
formula you don't have to make up a whole recipe ahead of time and perhaps have half of it hanging
around in the fridge waiting to be used.

For instance, if you need 1/2 c. "cream" for your recipe, blend 1/4 c. soymilk with 1/4 c. of the
tofu. Don't worry about seasoning it, because you can further season the food you are adding it to.

VARIATION: If you have no silken tofu on hand, use 3 parts soy milk and 1 part unflavored soy
protein powder. So, for 1/2 c. "cream", use 6 T. soymilk mixed with 2 T. soy protein powder. Add
a bit more soymilk if this does not make 1/2 a cup. The soy protein powder makes the mixture
creamy and rich.

Bob said:

Elana Kehoe said:

I'm looking for soy single (or double) cream, in the US. I know they have it in Europe, since I
have a package of it sitting next to me. I can't find any websites in the US that carries it,
including Wild Oats and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...

The terms "single cream" or "double cream" aren't commonly used in the U.S. Try checking a health
food store near you.

Light or heavy cream.

Quoted message said:

I punched "soy cream" into google and got over 3,000 references. Omit the quotes and got another
half million. I didn't look through them, but I suspect they're out there somewhere.

I did too...came up with recipes for ice cream. For cream cheese. But none for actual cream product.
--
"In Finnegans Wake, he just made up words. Now that's just not sporting!" ..A friend on James Joyce

kalanamak said:

Elana Kehoe said:

I'm looking for soy single (or double) cream, in the US. I know they have it in Europe, since I
have a package of it sitting next to me.

Silk makes a soy "non-dairy creamer" and it is nasty. What are you trying to use it for? If it is
for coffee, Silk's coffee flavoured soy milk does the best IMO, and I've tried alot of things.

No, I'm not going to use it for coffee, I want to use it in recipes (soups, sauces) and to have
with desserts.

--
"In Finnegans Wake, he just made up words. Now that's just not sporting!" ..A friend on James Joyce

jay said:

There used to a product that was like a soy cream made by Pacific Foods. It was made with
vegetable stock, though, so was really only meant for savory application. Good, though. I can't
seem to find any information and I haven't seen it on the shelves in a long while so I'm fairly
certain they've stopped making it.

I'll contact them and find out, thanks.

Quoted message said:

I've found that almond cream is a really useful substitute, also pine nut cream. Take nuts and add
to blender with some warm water. Blend until smooth and thick. You have 'cream' =) This might work
better for desserts.

Unfortunately, we're nut free as well. But thanks.
--
"In Finnegans Wake, he just made up words. Now that's just not sporting!" ..A friend on James Joyce

Bob said:

Elana Kehoe said:

I'm looking for soy single (or double) cream, in the US. I know they have it in Europe, since I
have a package of it sitting next to me. I can't find any websites in the US that carries it,
including Wild Oats and Whole Foods. Anyone seen it with their own eyes? I just need a
manufacturer and then I can go from there...

The terms "single cream" or "double cream" aren't commonly used in the U.S. Try checking a health
food store near you.

I punched "soy cream" into google and got over 3,000 references. Omit the quotes and got another
half million. I didn't look through them, but I suspect they're out there somewhere.

Pastorio

soy double cream? well, i guess i don't use cow double cream, so no need to worry about it. still,
it seems to fly in the face of something-or-other.

your pal, blake

Elana Kehoe wrote:

j

Quoted message said:

No, I'm not going to use it for coffee, I want to use it in recipes (soups, sauces) and to have
with desserts.

For soups and sauces I've have the best non-curdle luck with extra "butter" (I use Earth Balance
spread...no trans fats) and almond milk. Soy I've had curdle with simmering, almond, never. I also
use almond milk in baking recipes calling for milk, and no one has ever been the wiser. blacksalt

kalanamak said:

Elana Kehoe wrote:

j

Quoted message said:

No, I'm not going to use it for coffee, I want to use it in recipes (soups, sauces) and to have
with desserts.

For soups and sauces I've have the best non-curdle luck with extra "butter" (I use Earth Balance
spread...no trans fats) and almond milk. Soy I've had curdle with simmering, almond, never. I also
use almond milk in baking recipes calling for milk, and no one has ever been the wiser.

As I said in another followup, we're nut free as well. We have used soy cream here in cooking, with
no curdling problems at all. Potato and leek soup, for example.

I guess I'm going to have to bring a bunch of the cream with us. Thank heaven for aseptic packaging.

How is the Earth Balance spread? Is it good on bread? Have you tried Willow Run? I haven't had the
dairy free marg in the US (well, I had one that was horrible, but I can't remember the name of it),
and the one we have here is excellent.
--
"In Finnegans Wake, he just made up words. Now that's just not sporting!" ..A friend on James Joyce

Sunrat said:

(Elana Kehoe) said:

I'm looking for soy single (or double) cream, in the US. I know they have it in Europe, since I
have a package of it sitting next to me.

Perhaps you could 'roll your own'. Haven't tried the following yet, but it looks workable.

Bryanna's Easy Soy Creme For Cooking from Bryanna Clark Grogan

When you need some heavy "cream" for adding to a recipe-- say, for "creaming" a soup, or
thickening a vegetable pasta sauce-- make sure you have some soymilk and a box of extra-firm
SILKEN tofu (can be lite)(preferably— you can also use regular medium-firm tofu) on hand. Just
blend the soymilk and tofu half-and-half in a blender or food processor until it is very smooth
(you can even use a mini-processor or a hand immersion blender for small amounts) and add it to
your recipe. With this formula you don't have to make up a whole recipe ahead of time and perhaps
have half of it hanging around in the fridge waiting to be used.

For instance, if you need 1/2 c. "cream" for your recipe, blend 1/4 c. soymilk with 1/4 c. of
the tofu. Don't worry about seasoning it, because you can further season the food you are
adding it to.

VARIATION: If you have no silken tofu on hand, use 3 parts soy milk and 1 part unflavored soy
protein powder. So, for 1/2 c. "cream", use 6 T. soymilk mixed with 2 T. soy protein powder. Add a
bit more soymilk if this does not make 1/2 a cup. The soy protein powder makes the mixture creamy
and rich.

I am thinking - may be if you add the curdling agent (flakes for making tofu,
e.g. nigari) into hot soya milk and let it sit there. Well, you're suppose to strain the stuff
through a sieve+cheese cloth and then get rid of the water to make tofu. So suppose if you
don't put the stuff through the sieve+cheese cloth process, then it would become something like
what you're trying to make in here?

I have just bought a soya milk maker and I have yet to make my first batch of tofu but the soya milk
came out quite nicely.