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Since I found out that I can't use soymilk faster than it expiresI can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, could I freeze all but a week's worth in advance to use later? Or would that not help?

As a reminder, I use it solely in tea, not to cook with or drink plain.

Since I found out that I can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, could I freeze all but a week's worth in advance to use later? Or would that not help?

As a reminder, I use it solely in tea, not to cook with or drink plain.

Since I found out that I can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, could I freeze all but a week's worth in advance to use later? Or would that not help?

As a reminder, I use it solely in tea, not to cook with or drink plain.

    Tweeted twitter.com/#!/StackCooking/status/487833042720129026
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Will soymilk keep well in the freezer?

Since I found out that I can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, could I freeze all but a week's worth in advance to use later? Or would that not help?

As a reminder, I use it solely in tea, not to cook with or drink plain.