Nowadays, health conscious people are leaning more and more on using soy milk instead of regular dairy milk. And though many would say that you acn use soy milk exactly like dairy milk, it works better for some dishes than others in reality.
Soy milk is more well-suited for desserts due to its sweetness. It works well in food that aren’t expected to be white in color, and because of its texture, it is best suited for dishes that are supposed to be chunky rather than smooth.
As soy milk has very little saturated fat, cooking and baking with it can be more of a challenge than when using dairy milk. It is in this light that these tips will come in handy.
1. For puddings, add less liquid and a quarter of a cup of cornstarch to help the pudding to set. Whisk constantly to prevent too much curdling.
2. When heating soy milk, make sure that constant stirring is done. This will prevent the formation of a “film” on the surface and ensure that the milk will not burn.
3. Soy milk has its own unique taste. Make sure that when using it for dishes, the flavors of the ingredients will blend together well. It is best to add soy milk towards the end of the cooking process in minimal amounts until its taste is well-blneded with the taste of other ingredients.
4. Since flavored soy milk is available in the market, it is easy to choose which one to use fr a specific dessert. But these flavored soy milk are already lightly sweetened, so make sure you do not use all the sugar required in the recipe you are following. It is best to gauge the sweetness first before you add in all the sugar required.
5. Buy soy milk when you’re about to use it. Though soy milk may be frozen, the texture and taste may be a bit compromised. You may keep soy milk frozen 48 hours prior to using it at the longest, otherwise, you may not get the quality you are looking for.
6. If the recipe calls for whole milk, you might want to think about adding a little more fat to the dish as soy milk has very little fat.
Soy milk has been known to be the choice milk for vegetarians as it does not come from animals. However, even non-vegetarians now enjoy the taste of soy milk. Whatever dish you decide to make, keep in mind whether the milk called for would only supplement the texture or the taste of the dish. Substituting soy milk for a dish which requires the milk to provide the main flavor might give the dish an entirely new and not very likable taste as opposed to substituting soy milk for a dish that requires the milk only to add color or texture to it.