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Comment by Rumudiez | Hacker News Reader

I switched to soy milk for about four months, but ultimately went back to regular milk because it has less sugar and is less sweet. I imagine without the sugar it’s not as palatable, but it was a noticeable, negative attribute for me.

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Try it unsweetened. Most non-dairy milk brands sell sweetened and unsweetened, flavored (usually vanilla) and unflavored. Usually the sweetened one adds up to 8g of sugar in 8oz!

I find the sugar is completely unnecessary, and usually skip the flavor as well. Soy and coconut milk have the best texture IMO.

Trader Joe’s and eden soy offer soy milks that are soy and water. No added vitamins even. Low on sodium and lower on carbs than cow.

You can buy a soy milk maker from Asian grocery stores and control the sugar intake till you get it down to 0. You buy soy beans (very cheap, also from the Asian store) and soak it over night. Then you put the beans in the soybean maker and it'll heat up and churn and churn till you get soy milk! Then you strain it and enjoy our fresh soy milk. What you do with the left overs is up to you, but you can make food out of it (https://en.wikipedia.org/wiki/Okara_(food)) or just use it as compost.

Unflavored soy milk has a pretty distinct flavor that is different from regular milk. It's an acquired taste, and trying to use it explicitly as a milk substitute mostly doesn't work.

I grew up drinking soy milk, it's much more palatable when you don't treat it as its own drink instead of a milk substitute. I never put soy milk into my coffee/tea/cereal.

Regular soy milks only have ~2/3 the sugar of whole milk; it’s just that sucrose is sweeter than lactose.

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