Why It Pays To Use Homemade Soy Milk For Tofu Pudding

While soy milk is a popular and classic plant-based alternative to cow's milk, there is a big difference between homemade soy milk and store-bought soy milk. Homemade soy milk is made by soaking and blending soybeans, while store-bought soy milk is often made from a combination of soy protein concentrate, oils, and sweeteners (via Munching with Mariyah). 

The first and most obvious difference between homemade and store-bought soy milk is the quality of the ingredients. Homemade soy milk is made from whole soybeans, which are high in protein and other nutrients. Store-bought soy milk, on the other hand, is often made from soy protein concentrate. These ingredients can dilute the flavor and nutritional value of the milk, making it less desirable for cooking and baking. And if you already know ingredients that rely on concentrate will not be the best for cooking and baking, then the pay off for using homemade soy milk has to be much higher than the short-cut.

Homemade soy milk is creamier

One key advantage of using homemade soy milk in tofu pudding is the texture. Homemade soy milk is much creamier and smoother than store-bought soy milk, which can sometimes be grainy or watery according to Munching with Mariyah. And this creaminess is essential for creating a silky smooth tofu pudding (via Master Class). The creamy texture of homemade soy milk also helps to balance the flavors of the pudding, making it a more enjoyable and satisfying treat.

In addition to being creamier and smoother, homemade soy milk is also more flavorful than store-bought soy milk (via Baking Kneads). This is because homemade soy milk is made from freshly soaked soybeans, which have a more intense and nutty flavor (via The Spruce Eats). The nutty flavor of the soybeans is carried over into the milk, adding a delicious and subtle taste to the pudding. The rich, nutty flavor of the homemade soy milk also pairs well with other ingredients, such as fruit, nuts, and spices, making it a versatile ingredient for tofu pudding.

So the next time you want to make tofu pudding, skip the store-bought soy milk and make your own instead. While it won't keep as long according to Cadry's Kitchen, you'll be able to avoid using so much gelatin and will likely be pleasantly surprised by the creamier, richer flavor (via Master Class).