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question for soymilk users
Jan. 17th, 2007 10:47 pmDoes the refrigerated Silk taste like the shelf-stable Silk? Almost like it?
When I started drinking soymilk, it seemed to me that the refrigerated types generally tasted better than the shelf-stable ones. My favorites among the refrigerated were Silk and 8th Continent, and if I had to have shelf-stable stuff, Westsoy wasn't bad. Then a friend pointed out the shelf-stable Silk...she thought it tasted just like the refrigerated Silk.
I bought a case of the shelf-stable Silk at BJs, and I didn't think it tasted like refrigerated Silk. It didn't even taste like soymilk to me. It smelled very strongly of mold, and I eventually threw it away because I didn't want it in my kitchen. Is shelf-stable Silk just like that, smelling and tasting different from the refrigerated version, or did I get a bad case? (Maybe a case that got wet and mildewy in transit.) I'm concerned now because I'm tempted to buy a bunch of small shelf-stable boxes of Silk for travel.
When I started drinking soymilk, it seemed to me that the refrigerated types generally tasted better than the shelf-stable ones. My favorites among the refrigerated were Silk and 8th Continent, and if I had to have shelf-stable stuff, Westsoy wasn't bad. Then a friend pointed out the shelf-stable Silk...she thought it tasted just like the refrigerated Silk.
I bought a case of the shelf-stable Silk at BJs, and I didn't think it tasted like refrigerated Silk. It didn't even taste like soymilk to me. It smelled very strongly of mold, and I eventually threw it away because I didn't want it in my kitchen. Is shelf-stable Silk just like that, smelling and tasting different from the refrigerated version, or did I get a bad case? (Maybe a case that got wet and mildewy in transit.) I'm concerned now because I'm tempted to buy a bunch of small shelf-stable boxes of Silk for travel.
