8 Easy Tips for Delicious Dishes
The most important difference between soymilk and cow’s milk is variety! There are many soymilk manufacturers and their products taste quite different from one another. Try a few brands before choosing your favorite. I find that the tastiest soymilk includes whole soybeans, rather than soy protein isolate. Soymilk is substituted for cow’s milk in a one-to-one ratio.
Speaking of variety, soymilk comes in several flavors, including chocolate, vanilla, coffee, strawberry, and chai. When you’re making your first foray into cooking with soymilk, it’s best to use “plain” or “original” flavors. Later, you may find it fun to incorporate different soymilk flavors into your recipes (such as chocolate soymilk in pancakes). Around the holidays, you can find special flavors like eggnog, pumpkin spice, and chocolate mint.
Although many people love “light” soymilk in their cereal, it’s usually not a good idea to substitute low fat for regular soymilk in recipes. It can dramatically affect the flavor of the finished dish.
When you’re deciding which recipes to start with, think carefully about what cow’s milk brings to the table. In some dishes, such as a dulce de leche sauce, the milk provides the main flavor of the sauce. You might try it when you’re more adept at cooking with soymilk, or experiment with soy creamer (described below).
Soymilk usually works best in dishes that have very flavorful ingredients such as onions, coffee, fruit, and chocolate. In most recipes, the main quality cow’s milk provides is creaminess, and a soup such as corn chowder tastes wonderful when that creaminess is supplied by soy milk. I started making all my soups this way a few years ago and no one noticed they were dairy-free!
Soymilk often has a little less sugar and salt than cow’s milk, so do taste and adjust your dish accordingly. Most soymilk has about as much fat as 2 percent milk, so if your recipe calls for whole milk, you should add a little extra fat.
Just like milk, soymilk can scorch or form a skin if it’s heated and left alone. Keep stirring your soymilk, and use moderate heat.
In desserts, you may want to use a rich, sweet soymilk, often labeled “soy creamer.” Several soymilk manufacturers (such as Wildwood, Silk, and the Trader Joe’s brand) make soy creamer. It is excellent in ice cream, chocolate mousse, custards, and truffles. Just substitute it for cream or whole milk in a one-to-one ratio.
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