Soy Milk

[missy'smom]

Has anyone successfully frozen soymilk and then thawed and used it?

Have you used it to make cream sauces and in cream soups? I found one that is fairly neutral in flavor.

When you sub for buttermilk what do you use o make it CF? Same amount of soy, almond or ricemilk even though it's thinner. I'd like to use it in scones that call for buttermilk.

[Mom23boys]

Has anyone successfully frozen soymilk and then thawed and used it?

Have you used it to make cream sauces and in cream soups? I found one that is fairly neutral in flavor.

When you sub for buttermilk what do you use o make it CF? Same amount of soy, almond or ricemilk even though it's thinner. I'd like to use it in scones that call for buttermilk.

What I read in a student cookbook was that milk was added to a recipe for (1) liquid (2) fat. If I were subbing for butter milk I would use the same amount of liquid and add a little extra fat (butter, oil) for the texture that it gives.

More often then not if a baking recipe calls for milk, I will use water since its primary purpose is its liquid qualities and I don't need the extra fat. (I have subbed fruit juices in cakes with great results - my family loves orange juice in white cake - I made an upside down cake with my gluten-free mix and used the pineapple juice)

If I am cooking on the stove top, I will sub soy full strength for cream, about 1/2 soy and 1/2 water for whole milk and work the way down for % milks