I have exciting news! Well, I was excited, anyway. I discovered the "trick" to making perfect lattes with my homemade soy milk--no more of that curdling grossness. It's very simple, really: Just add the steamed milk to the cup first, and then stir the espresso in. Then plop your foam on top, and enjoy the goodness of a homemade latte!
It's just very simple chemistry, and I don't know why I didn't think of it earlier. But espresso, being acidic, should be added to the base--soy milk--instead of the other way around. And it comes out smooth and perfect!
Speaking of homemade soy milk, I have settled on a recipe that satisfies me with its taste and texture. I looked at a few different soy milk recipes, the most influential by far being Dori's recipe. In fact, I might have followed her recipe almost exactly, except that I have been unable to find a source of whole oat berries. Anyway, at the bottom of this post I'll share what I have come up with.
Just to let you all know, I am going to try to make a concerted effort to respond to all your comments to my posts. Don't fault me if I get behind! I do love to read and treasure all your comments--and it's always nice to get responses, I know. I've responded to everyone in my previous post.
Lastly, there is no winter wonderland here in Athens, Georgia. If you want snow, take a look here or here, but I have not seen snow this year and do not expect to. It used to snow every winter in north Georgia, but the devastating effects of global warming are being felt everywhere. Winters here are frigid and clear most of the time, with a lot of bare trees and deadness all over the ground. The mornings are the coldest time, and also the most beautiful--the clouds are truly "winter clouds," and interact with the sun in a distinctly different way from thick, opaque summer clouds. I set out to class every morning right about at the crack of sunrise; if I look to the west, I see this.
And if I look to the east, I see this.
Just wanted to share my mornings with you.
Laura's Homemade Soy Milk
1/3 cup soybeans
2 tablespoons brown rice
2 tablespoons pearl barley (or for variation, 1 tablespoon pearl barley and 1 tablespoon raw cashews)
Soak these overnight before making the soy milk according to the instructions. My machine makes 6 cups of soy milk; I split it in half and store 3 cups each in two Mason jars. This is convenient for me because then, if I want, I can make half the batch plain and the other half vanilla-flavored. To make 1 jar (3 cups) of vanilla soy milk, I use: 1 tablespoon raw sugar; 1/8 teaspoon sea salt; 1/2 teaspoon vanilla. To make 1 jar of plain soy milk, I use: 1 teaspoon raw sugar; 1/8 teaspoon sea salt. Add to the jar, add the milk, shake it up, and chill it.