Using soya milk in cooking - advice please! - VeggieBoards
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#1 Old 03-24-2009, 10:26 AM
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I have just tried using soya milk in coffee, and it curdled.



(I then read the instructions on the carton informing me that the way to stop in curdling is to mix it with dairy milk - kind of defeats the object for vegans and the lactose intolerant, doesn't it!)



How do I use it in cooking - will it curdle? Any helpful tips will be gratefully accepted.
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#2 Old 03-24-2009, 11:45 AM
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What do you want to cook with it?



Soy milk works great in baked goods, pancakes and lots of other things.
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#3 Old 03-24-2009, 11:57 AM
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I'm thinking about making things like a vegan cheese sauce, so could I use vegan cheese and soya milk in the same way that I now use dairy cheese and milk? To make macaroni cheese, or lasagne, for example.



Seeing the milk curdle made me think I need to treat it differently.
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#4 Old 03-24-2009, 12:04 PM
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I use soy milk in place of milk in all my recipes. I've made a cheese sauce before and had no problem with curdling.
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#5 Old 03-24-2009, 12:10 PM
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Quote:
Originally Posted by angie54321 View Post

I'm thinking about making things like a vegan cheese sauce, so could I use vegan cheese and soya milk in the same way that I now use dairy cheese and milk? To make macaroni cheese, or lasagne, for example.



Seeing the milk curdle made me think I need to treat it differently.



Nope. People seem to love this http://www.recipezaar.com/The-Best-V...se-Ever-180878



Cheese sauce recipes using soyamilk here too: http://www.vegansociety.com/food/rec...gan_cheese.php



I think the curdling is just when you add it directly to boiling liquid.
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#6 Old 03-24-2009, 12:15 PM
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Quote:
Originally Posted by MrFalafel View Post

Nope. People seem to love this http://www.recipezaar.com/The-Best-V...se-Ever-180878



Cheese sauce recipes using soyamilk here too: http://www.vegansociety.com/food/rec...gan_cheese.php



I think the curdling is just when you add it directly to boiling liquid.



Great! thanks, I will have a go then.
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#7 Old 03-24-2009, 04:47 PM
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A trick I learned that seems to work for me when I add soymilk to coffee is to put the soymilk in the mug first and then add the coffee.
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#8 Old 03-25-2009, 12:19 AM
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uh-huh, it was just too hot.
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#9 Old 03-25-2009, 12:50 AM
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Quote:
Originally Posted by fadeaway1289 View Post

A trick I learned that seems to work for me when I add soymilk to coffee is to put the soymilk in the mug first and then add the coffee.



Yes, temper it first.
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#10 Old 03-25-2009, 02:05 AM
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Originally Posted by brazilnut View Post

uh-huh, it was just too hot.



That's the problem - I like my coffee hot!



I'll just have to experiment I think. I used to use coffee mate, but that has milk protein in it - does there happen to be a coffee whitener that doesn't - (in the UK)?
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#11 Old 03-25-2009, 02:59 AM
 
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Supposedly, the soymilk with minerals, etc. added doesn't curdle in coffee/tea, whereas the plain kind does. I've not tried it, but it might be worth a go.

The ones I pity are the ones who never stick out their neck for something they believe, never know the taste of moral struggle, and never have the thrill of victory. - Jonathan Kozol
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#12 Old 04-01-2009, 09:25 AM
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Yeah that's all it is, put the milk in first. Funny how when I have tea I don't have that problem! I don't know why!
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