That works out to about 4 cents per quart. After the soymilk cools, you can add a variety of sweeteners. We also tried molasses and brown sugar. We used one tablespoon of molasses per quart which resulted in a product with a pleasant hot chocolate-taste. Molasses is very rich in calcium, containing more than twenty times as much calcium per ounce as nature's perfect food, human breast milk.
Coconut milk makes a luscious cream.
This can be mixed with other nut, grain or bean milks or used as a base for pina coladas. We experimented with pistachios, almonds, walnuts and cashews. Our favorites were the cashews and almonds. Mix the two together with coconut cream and you have something that looks and tastes like cow's milk. The milks freeze easily.