Similar questions: soy milk acceptable substitute cow's cooking baking.
Milk exchanges Yes, soy milk works well as a substitute. Use the same amount as you would cows’ milk. If you happen to have a flavored soy milk on hand, it works nicely in baked goods, pancakes and puddings..
Soy milk In baking: Substitute soymilk, rice milk or almond milk for milk. You won’t even be able to tell the difference in most recipes, including breads, muffins, cakes, cookies, puddings and other creamy desserts. Cooking: Regular or unsweetened soymilk will work best in recipes such as pasta sauces, cream sauces, mashed potatoes, salad dressings and other savory recipes that call for milk.
Although a thick soy cream is best for creamy recipes such as alfredo sauce, a reasonable facsimile can be made with a basic soy roux. You can find soy cream at well stocked natural foods stores. Sources: vegetarian.about.com/od/vegetarianvegan1... .
Sometimes Much of the time, the answer is "yes". It's going to taste different, but if you like soy milk (or just can't drink cow's milk and will get used to it whether you like it or not), then it should be an acceptable substitute. Soy milks tend to be on the sweet side, so they work better in desserts than in savory dishes.
I think you'd find soy milk in scrambled eggs weird, but if you've found a brand that works for you, go for it. The biggest problems are in a few dishes where you need the chemical properties of milk to make it turn out right. Custards are a primary example; if you want to make a custard with soy milk you should find one specifically designed for it.
You may also have problems with baked goods browning too quickly with soy milk, due to the added sugars. Just keep an eye on the dish the first time you make it and adjust accordingly.
Yes! Soy milk is a great alternative. Soy milk, rice milk, and almond milk can almost all be used for baking.
We've tried most of them as alternatives to cow's milk. The only thing that I could not successfully make with Soy milk (you may have better luck) was tomato soup. One can Campbell's Tomato Soup w/ equal part soy milk (Silk brand).
It didn't mix right and the heat made it a little thick and weird. However, that could have been from letting it get too hot rather than just heating it through and mixing. The key is to make sure the fat content of the substitute is close to what's in the original.
You may not have as much luck replacing whipping cream or heavy cream with soymilk, for example. You also want to make sure that you are using a plain-flavored product rather than vanilla or chocolate, unless you want that addition. (Great in baking-the extra vanilla?
Yum! Not so good in an alfredo sauce! ) Soymilk is also fabulous in coffee or tea..
No I've tried using soy milk as a substitute several times and it has never worked well, the consistency and textures are wrong and the results haven't ever tasted right, typically in a bad way. I have found that using plain water works as a better substitute for cow's milk in some recipes, again the taste will be a little different, but it is much less noticeable. Of course water won't work for all recipes, particularly if they require the milk to help thicken it, so cream soups, puddings, some sauces won't work with water.
Sources: Personal experience .
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I have a question about baking/cooking ingredients.
USES FOR SOUR MILK - can anyone recommend uses for sour milk - preferably in baking and in cooking.
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