On Wed, 22 Dec 1999 11:18:59 -0500 Tanya Bumgardner
<[log in to unmask]> writes:
>
> What's the best milk substitute for cooking and baking?  I tried a  soy
milk
> and it left a funny taste and rice milk is too watery.  Has anyone
used
> Better Than Milk?

We use Trader Joe's Original Soy-Um.  It is not thick like most other soy
milks and doesn't have as much of that "beany" kind of flavor.  It works
well in all the things I've tried it in.  I even make frosting that is
very light in flavor, and it doesn't taint it a bit.  My soy hating
husband will even eat it pancakes and although it doesn't taste exactly
like when made with milk, it doesn't taste bad.

I can not stand soy milk in mashed potatoes though.  I've tried rice milk
and it was too sweet.  I just save some of the cooking water to add back
to get the correct consistancy.  Sometimes I'll use some chicken stock (I
don't boil the spuds in it, just heat up a  little bit to add when
mashing).  And I use lots of margerine for the fat in order to get a
better mouth feel.

I've used the Better Than Milk powder in a baking mix recipe that uses
powdered milk.  You make up this mix with flour, shortening, leavening
agents and powdered milk, then there are lots of recipes that you can
make from there.  I was not as happy with flavor.  It still tastes a bit
beany.  I have not used it in a long time because it has corn in it and
we now have to avoid that one.

I try to find recipes that just don't have milk so that I don't have make
as many substitutions.  I don't mind sub'ing margerine and eggs, but the
soy milk sometimes just changes the flavor or texture too much for my
taste :-)

Kathy P.

___________________________________________________________________
Why pay more to get Web access?
Try Juno for FREE -- then it's just $9.95/month if you act NOW!
Get your free software today: http://dl.www.juno.com/dynoget/tagj.