Due to the shortage of dairy products and to conserve electricity, I came up with this simple recipe that uses soy milk and doesn't rely on the microwave.I recommend using 6 g cornstarch when making this cream for filling.In Step 3, turn the heat off just when you think it needs only a little more cooking, since this cream will stiffen after it's cooled down. If you do overcook the cream or if it stiffens too much in the fridge, add a bit more soy milk and stir it up to make it smooth. Recipe by Makunouchi

It tastes mild and sweet. It’s very easy to cook,too.

I tried putting vinegar in soy milk and it thickened and became creamy. I thought it looked like yogurt!1. I used the type of soy milk you can make tofu with (a full fat, unsweetened soy milk). When I tried making it with reduced-fat soy milk, it didn't thicken. But when I tried it with a mixture of half regular soy milk and half reduced-fat soy milk, it worked.2. Once the soy milk has thickened, if you add more vinegar afterwards, the creaminess will be gone.3. Depending on the kind of soy milk used, you may need to add more vinegar. Adjust the amount if necessary. For 1 serving. Recipe by Wagamamamusume

I used to buy soy milk in the US. Now I make myself minus any chemicals/ stabilizers. Tastes so much better when made fresh 🥰

I used to make soy milk pudding in a pot. But I tried making it in a microwave to reduce the amount of dishes and to omit using a stove.The microwave in my house is 600 W.Adjust the cooking time to your microwave. Recipe by Ryo---ko

In Japan, I don't see Eggnog at grocery store...so I just decided to make a homemade one! Plus, I can make Eggnog in a healthier way. Merry Christmas! Cheers!!!

This mixture becomes sour cream if you use lemon juice instead of vinegar. I was inspired to see what will happen if I used mild rice vinegar.You can drink the strained liquid as a tart juice! It's quite mild and pretty tasty! Recipe by Shizuko

A breakfast drink for busy morningsToyohira Health Center, City of SapporoVolunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University

My family requested a hot pot because it was starting to get cold.Be careful about the heat because the soy milk will start to get clumpy when it boils. Adjust the heat accordingly.But even if the soy milk does get chunky while cooking, it's almost like tofu and tasty in its own way.Sprinkle green onions or add a little ponzu sauce when serving. Recipe by kazz72

Since my infant can now have soy milk.Use your choice of vegetables. I used carrots, onions, broccoli, and cabbage. Recipe by Yuri mama

#heirloomMy grandmum often makes porridges for my younger cousins using soybeans because they are healthy and there were always leftover beans. My brother and I loved to use them to make soy milk. This is our recipe for the creamiest, most flavorful and delicious soy milk.