baking question

missangela1700 · July 2009

When a recipe calls for milk, can soy milk be substituted?

bbyckes · July 2009

I googled your question and I think there's a split verdict. Is the soy milk sweetened? Depending on what your cooking, whether it's sweetened or not will dictate your answer.

MidniteSun383 · July 2009

what are you making? I've had mixed results with almond breeze. If it's just a little milk in say, a bread or pancake recipe, sure no problem. Homemade pudding-really bad! It never thickened!

GracefulMeadow86 · July 2009

ive substitued the silk milk becaues its thicker than some other soy milks fine. other than that, i use lactaid milk and the smart balance lactose free milk cup for cup in recipes with no problems whatsoever.

musgral8 · July 2009

I tend to use lactaid when baking. Soy gets iffy. I've played around with it a little bit and if the recipe needs to thicken like mousse or pudding or something then I will use silken tofu instead of soy milk. If it's a cake or cupcakes I've used silk ok in the past. I've never tried any of the other brands.

baking question

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