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someone was asking about using soy-milk in their
coffee for creamer. the only way i have been able to do this without it
curdling is to let the coffee cool first. There is a great non-dairy dry
powder (which is better if reconstituted, better tasting even then soy milk, but
can be used dry); which is called (surprisingly) "Better-Than-Milk"
and distributed by Fuller Life, Inc. (I buy mine through the local
co-ops). if you would like the info off the can, you can e-mail
me.
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