In a message dated 12/3/99 10:04:59 PM Central Standard Time,
[log in to unmask] writes:
<< one reader suggests using Jello
"cookable" vanilla pudding mix with soy milk to substitute
in recipes for evaporated or condensed milk. >>
Doesn't the pudding mix contain some milk? It's been a long time since I
checked, but I thought it had some dry milk in it.
Has anyone tried sweetening soymilk and just cooking it down (reducing it)
until it is as thick as condensed milk, maybe 1/4 of the volume? I'd
recommend using a flame tamer/simmer ring/heat diffuser device under the pan
to prevent scorching. I've made soymilk from scratch and you can vary the
thickness of it quite a bit. I don't see why it wouldn't reduce or condense
like regular milk. Carrie