I was playing with my soya milk maker and finally got it to output something palatable. Still thin and watery, but tastes almost like Silk.
The trick is Silk uses carageen to thicken up the milk, but I don't, so mine will be watery; but Silk also uses a lot of sugar.
I found that adding 2tbsp to 6oz of soy milk makes things ... too sweet to bear; but it would be muted if thicker, the flavor was correct. Dialed it back a bit and got something a little harsher, but not so cloying.
That's a lot of sugar, by the way. I mean, straight white sugar, seriously. That's like having 6 or 8 sugar cubes in your tea.
I found the same with imported European formula Ovaltine ... far less sugar (and a lot more complex flavor) than the stuff we get here. In fact, a lot of things are overly sweet here ... sugar seems to be a basic component of American food.
I've noticed that a lot lately: American food is extremely bland. Most American food relies on sugar or salt (snack foods especially are, most basically, salty or sweet, with slight flavor variation), with such things as bacon cheese fries (lots of salt) or pancakes (with a ton of maple syrup--and McDonalds pancakes are like CAKE!) or hamburgers that are steeped in salt while grilling (McDonalds, Wendy's, yes tons of salt added right on the grill) ...
... everything here seems to rely on a lot of salt and/or sugar.
I wonder what a European diet is like. The French subsist mostly on duck fat ...