Substituting Soy MIlk

[pylde]

Has anybody tried substituting soy milk for the milk in the bread pudding recipes on the CL website. I am lactose intolerant and would like to try this.

[hlao23]

I've not actually cooked with soy milk so I don't know if my reply is of interest but. . . According to what I've read, the big problem with substituting soy milk is that it tends to have a slightly sweet taste. Should work well in something like bread pudding I would think.

You might look at www.vegetariantimes.com. (http://www.vegetariantimes.com.) Their magazine is where I've read the most about cooking with soy milk.



[This message has been edited by hlao23 (edited 01-24-2001).]

[laughsandlaughs]

I've used Silk Soy and Trader Joe's Soy milks in puddings and have never had a problem. I think the lower fat versions might pose a problem.

Try it and let us know.

[tovie]

Originally posted by pylde:
Has anybody tried substituting soy milk for the milk in the bread pudding recipes on the CL website. I am lactose intolerant and would like to try this.

I haven't tried that recipe, but I did my entire Christmas baking with soy milk one year, using my regular recipes for yeast breads, quick breads and numerous cookies, just substituting soy milk for regular and everything turned out pretty much fine and tasted fine too. The extra sugar/sweetness in the soy milk did have a tendency to make my yeast bread recipes, especially if they were sweetened, brown a little quicker but I just kept a closer watch and covered them with foil.

I'm lactose intolerant, too, which was the reason for the experiment, but I just couldn't stand what soy milk (or rice or numerous others) tastes like in savory dishes like soups and gravies, so I finally settled on lactose free milk (which, btw, also works great in everything I've tried it in).

Tovie

[Vanessa]

I agree lactose free milk works great on all recipes.I use it all the time in smoothies, baking, soups etc