Hi Don,

I live just east of Toronto.

What brands of Soy Milk are you using - I haven't found anything that my
daughter likes - she says they all taste "yucky".

Thanks

Mary

Don Marcotte wrote:

> >I could also use cooking tips on using soy products as a
> >substitute...what things are difficult to cook/make with soymilk?
>
> Patricia:
> One characteristic of milk is that it helps "set" food. Now that I use soy
> milk almost exclusively, I often add a tablespoon of corn starch (not a
> problem for me but maybe for others). I also may add an extra egg as well
> (again not a problem for me). The main problem for certain foods is the
> taste of soy milk. It is not a problem in bread but doesn't work as well in
> other prepared foods. Fortunately we can buy two brands of soy milk locally
> here in Toronto that taste so close to milk you don't even think about it.
> I use them on my cereal and have full enjoyment of eating my mini wheats
> whereas the old fashioned soy milks used to cause me to gag almost!
>
> I have found making puddings with soy milk to be a big challenge. Cakes &
> other pastries are usually not too difficult to make without dairy. Soy
> milk works fine in mashed potatoes but creamy soups are more challenging
> because of the soy flavour (Canadian spelling!), depending of course on the
> taste of the soy product. I use soy or rice based cheeses and they work
> fine. Today I had cheddar cheese snacks for lunch using soy cheese slices.
> They tasted fine. Unfortunately, these slices are about double the cost of
> normal slices.
>
> Good luck.
>
> I can't help but mention that your medical costs would have been covered by
> our universal health care system here in Canada. Anyone who wants to
> discuss this, please e-mail me privately
>
> Don M