Soy milk is available in most grocery stores.
Soy milk is an excellent alternative to cow's milk for lactose intolerant people, vegetarians and vegans. Though we most often consider it an accompaniment for cookies or breakfast cereal, soy milk is also ideal for cooking, especially in creamy soups and stews. Soy milk behaves similar to milk cooked in soup, so most recipes can be followed exactly save for the substitution of soy milk for milk. Using soy milk in soups is easy, as long as you take the same precautions you would with cow's milk.
Instructions
1. Opt for "unsweetened" soy milk instead of the usual "plain." Although plain soy milk is perfect for smoothies and cereal, the unsweetened version has a milder flavor better suited to blend with savory soups. In addition, choose refrigerated soy milk over milk sold in aseptic packages, which tends to be sweeter.
2. Substitute soy milk for regular cow's milk in a 1 to 1 ratio. If the recipe calls for buttermilk, add 2 tbsp. of lemon juice for each 1 cup of soy milk. Allow the milk to sit for five minutes before using. If the recipe calls for heavy cream, blend equal parts soy milk and silken tofu until finely pureed.
3. Always cook soy milk on low to medium heat. Like regular milk, soy milk can scorch, burn and curdle if cooked at too high a temperature. A skin is also likely to form on the surface of the milk if it is heated separately. To avoid burning and the formation of a skin, constantly stir the milk while it is being heated.
4. Cook all of your ingredients thoroughly before adding soy milk. For pureed soups like tomato bisque or cream of mushroom, puree in a food processor or blender before adding soy milk. Remove the soup pot from heat and stir in soy milk before serving.
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