I need to make a "dairy free" dessert. I don't have any experience with baking with soy milk. So I have a few questions:
1. Will it alter the taste too much?
2. Is the conversion the same (i.e. 1 cup regular milk=1 cup of soy milk)?
3. Do you have a better substitute recommendation?
4. Any dairy free recipes you'd like to share?
I've wondered this myself. I have cooked with soy milk before, and it doesn't have the same consistency as milk. It has a lower boiling temperature. As far as taste - I prefer soy milk to the real stuff, its not going to alter the taste if you get the plain stuff (no vanilla flavoring or anything like that). I don't know what the conversion is for real milk substitution. You can easily bake a dairy free cake - I've seen vegan cake recipes posted here and I've heard they're good, so you might want to check that out.
I substitute rice milk in almost every recipe I make that calls for milk or cream. Personally, I like rice milk better than soy milk because it has a more mild flavor (I can taste the soy milk). I haven't had any problem at all in any baked goods - 1:1 substitution for milk. I don't' notice any difference in taste or consistency 9though it's been a really long time since I used regular milk). It's thin, sort of like fat free milk.
But my icings don't always turn out how I like... although, that could be user error... I still haven't found a good homemade recipe for icing that I like.
Thanks for the feedback. I've never tried rice milk so I'll look into that and also the vegan cake recipes. I appreciate the advice!
I make lots of dairy-free cakes. Margarine, soy/oat/rice milk all contribute to altering the actual taste of the cake... not to mention making SMBC with milk-free margarine..... it's just nasty.
I do tell clients, when they ask about non-dairy cakes, that the taste is altered.
Well, I found a cake recipe that was dairy free. It's wasn't too bad, but I made a whipped coconut milk frosting. Everyone liked it, but I thought it was difficult to work with. It didn't get very "stiff." Thanks again for everyone's help.
Now it's true that nothing tastes quite like milk and butter but as someone who bakes only kosher, I need to keep my recipes neutral, meaning "pareve" so that it can be served with either meat or dairy. So I ALWAYS use margarine instead of butter, and either soy/rice or even water for the milk. I'm so used to it, that I can do it with my eyes closed. I alter all dairy recipes and almost all have been successful with a 1:1 ratio. good luck