Soya Milk Questions

westcoastscot

just a quickie as i'm heading to Glasgow today - I use vanilla sugar for soya custard and milk puddings - breaks through the soya taste and is more creamy
WCS

~Chameleon~

Have you tried goats milk? It's far better for cooking with and also tastes far better than soya milk in my opinion.

vanoonoo

I used some of the lactose free milk on monday to make a white sauce for a chicken pie and it worked fine but seemed to take longer to thicken and to bring to a simmer - I'd used pure marg and plain flour to make the roux and the added the warm milk slowly and it felt like it was taking ages but it did turn out fine eventually!

Mrs_Veg_Plot

Thank you for all of your responses. I will try a rice pudding today. I do have some soya marg in as I am making a cake for my return to work and one of my colleagues is gluten and dairy free and I wanted to make a cake that she can eat as well so will use that to thicken if necessary.

I can use dairy but in small amounts. I have not tried goats milk but cannot abide goats cheese to me it tastes exactly the same as the goats smell :eek:. Will let you know how it goes.

thanks

Mrs VP

mazza111

Goats milk is very similar to cow's milk in taste. Maybe a bit creamier, but if you buy the semi skimmed stuff it's ok. The thing that most people are intolerant to is the lactose, the lactofree is a pretty nice taste too. But wouldn't advise it for someone that's totally dairy free. Swedish Glace also make a nice ice cream, it's quite expensive but nice for the occasional treat.


Vanoonoo I've been making sauces that way for years, adding the milk to the roux, but seen a tip from Phil Vickery on This Morning, add the roux to the milk as it starts to simmer and it's much easier, less lumpy, it worked for me anyhoo. But make the roux quite buttery as opposed to floury and whisk it in. Takes less stirring too Which is ideal if you have hand problems

vanoonoo

mazza111 wrote: »

Vanoonoo I've been making sauces that way for years, adding the milk to the roux, but seen a tip from Phil Vickery on This Morning, add the roux to the milk as it starts to simmer and it's much easier, less lumpy, it worked for me anyhoo. But make the roux quite buttery as opposed to floury and whisk it in. Takes less stirring too Which is ideal if you have hand problems

ah brill I will give that a go next time thank you! strange you should mention but I am having probs with my hands at the moment and I wondered if that was part of the reason it wasnt thickening incase I wasnt stirring like I would have normally! :A thanks again

daisiegg

If you have a dairy allergy please be careful with other types of milk. My dairy allergy (allergy, not intolerance) extends to other milks I have tentatively tried, including goat and sheep. So please just be careful!

mazza111

My son was like that too Daisy, over the years he's built up a slight resistance by having sneaky little bits. I only know about the tastes because of him though, nick his milk when I run out, just for my coffee though :rotfl: In all honesty, it's not nice when you're used to coo juice

got-it-spend-it

Mrs_Veg_Plot wrote: »

Hi all

Has anyone tried to make milk puddings with soya milk? My tolerance to dairy seems to be decreasing and I am in need of some comfort food. I have tried to make custard with soya milk but it is quite thin.

Has anyone tried to make any of the milk puddings, rice, sago, semolina and the like?

I'm calling it a night now but will check in tomorrow.

Thanks

Mrs VP

I have successfully made rice pudding with soya milk, and it is also really nice made with coconut milk as well.

Mrs_Veg_Plot

Have made rice pudding with the soya milk. It tastes good but there was no liquid left. OH has not noticed. I really fancy trying ir with coconut milk as OH loves tropical rice pud. Thanks for the advice everyone.

Mrs VP