Who is using it? It's salty enough that I can't tame it to make it taste good. I've tried adding it to vegetable puree soups, but it curls up on the slightest heat.
I tried many different other options - baking bread, different types of milk, mixing with another protein, and more. But these were all unsuccessful experiments.
Who got good taste, how did you do it?
I tried many different other options - baking bread, different types of milk, mixing with another protein, and more. But these were all unsuccessful experiments.
Who got good taste, how did you do it?