The reason was because, despite literally hours of research, I didn't know the difference between barley malt powder, and barley malt extract.
Okay, I still don't. Barley malt powder tastes better, and it's awesome with soymilk, half a frozen banana, some cocoa powder, and a little sugar as a chocolate malt, but added to hot soymilk it gives it a gritty texture and I didn't really like it much.
Plus, it's hard to find. I had to order mine from Wapakoneta, Ohio.
Barley malt extract, however, I located today when my mom and I were buying homebrew wine supplies at our local homebrew supply place, within walking distance of my house. It tastes less "malty" than the powder. You wouldn't, for instance, want to eat it plain, where I've seen people post that they ordered the powder, didn't know what to do with it, and ended up just spooning it up dry.
They stocked light, medium, and dark. For the record, so my readers don't imagine I am entirely hopeless, I had called this exact place during my initial search, and the usually so helpful owner said, "What, never heard of it. Try a health food store." Today the same person said, "Oh, yeah, we always carry this." Gah!
See where the package says "Use as a direct replacement for sugar, lb for lb"? Barley malt extract is sugary. Barley malt powder is floury. Why is the Internet so silent on this issue? However, now I have cleared it up for all time.
So...uh...how was that barley malt extract in the soymilk? Not bad! I was untrusting, so I made my usual recipe, but when it came time to flavour it I poured a little of the hot soymilk into a glass and experimented. It's reluctant to separate from itself and join with the soy milk, but you can convince it with a mere whisk. Actually, it's a really nice taste, and I think that at least until this packet is used up I will continue to add it as at least part of the sweetening.
Barley malt extract isn't as sweet as sugar, despite the lb for lb, which is no doubt why Julie Hasson adds so much of it to her recipe.
I'm going to give the two recipes again--they're the same as before, but in a kinder, gentler post. Julie doesn't say so, but if you want to try her recipe, it would be a good idea to soak the rice with the beans, or maybe separately, but just soak it. The milk won't be affected either way, but the okara comes out with little chunks of rice if you don't soak it first.
Warning: let me just repeat, do not use barley malt syrup or date syrup as a soymilk sweetener. It will make the soymilk separate when heated. I don't know why this is, but if you doubt me, then try it.
Julie Hasson's SoyQuick 930P soymilk recipe
(2 cups that come with the maker; I am assuming here) soy beans
1 tbsp jasmine rice
1 tbsp rolled oats
4 tbsp barley malt extract
2 tbsp sugar
vanilla to taste
* * *
Zoa's favorite soymilk recipe (for lattes; for drinking plain, decrease the oatmeal to 2 tbsp):
2 cups soy beans
3 tbsp rolled oats
2 tbsp chopped dates
2 tbsp sugar
1/2 tsp salt