tag:blogger.com,1999:blog-24170237.post5730104364654078778..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: Random Ideas for Milk.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24170237.post-83777011496607936952011-04-02T06:45:03.955+10:002011-04-02T06:45:03.955+10:00Yes Megan, they are the same. It was a common jel...Yes Megan, they are the same. It was a common jelling agent back then. Why would you use soy milk in the recipe?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-61137946465449248362011-03-31T18:52:53.001+10:002011-03-31T18:52:53.001+10:00I'm presuming that Iceland Moss would be what ...I'm presuming that Iceland Moss would be what we refer to as Irish Moss (Carrageenan?)... if so, I'd definitely make that with soy milk. :)Anonymoushttps://www.blogger.com/profile/12321826330776671961noreply@blogger.com