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Date: | Wed, 19 Feb 1997 15:46:41 -0500 |
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>There are always questions about milk-free recipes. I have found just
>substituting soy milk for milk has always worked well. I take any regular
>recipe that calls for milk and just substitute. I don't see the big
>difference in cooking with or without milk. I make anything! (except
>yogurt) I make cookies, "cream" soups, "cream" sauces, puddings, etc., etc.
>Anyone with specific questions can always ask me.
I don't know about soy milk, since I also have to avoid soy, but I really
don't like rice milk. It has a funny taste to it, and it is watery. The
only recipe so far that I like it in is rice pudding. Otherwise I don't
like the "ricey" taste in my baked goods. So I've been mostly changing the
menu to not include foods that usually include milk products. But it's a
bit limiting!
--Robyn
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