For most, soy milk is their introduction to milk alternatives. Soy milk is thick with a beige or off white color and it has received an unfortunate, bad reputation for tasting less than stellar. But soy has many other roles beyond drinking it with a muffin or putting it in your coffee. Soy milk is cholesterol-free and low in saturated fat. It is one of few nondairy milks with a comparable protein content to cow’s milk. In our journey through food in our test kitchen, we've been experimenting with milk alternatives to discover their potential.
Here are the results from our tests with soy.
Appearance: It has a beige, semi thickness to the liquid
Taste: Bland is the best way to describe plain unsweetened soymilk, but that's to its advantage. This very near neutral taste allows it to take on other flavors when needed. We think its the most like cow’s milk you’ll get if thats what your looking for.
Texture: Notoriously, the texture of soymilk directly from the container is chalky. It can be a unpleasant experience for anyone trying it for the first time. It has a tendency to separate and even clump up a bit when used in coffee or tea. However, it does froth well due to its fat content. While the stronger taste might be off putting; it could make a good whipped topping.
Recipes: I would personally recommend using soy milk in recipes that call for a milk alternative; where the other flavors would mask the strong taste. It's a good addition for buttermilk biscuit or buttermilk pancake recipes. It's excellent for savory dishes and ok for sweet treats like cakes, cookies or pies in my opinion.
Feel free to experiment with soymilk in your own test kitchen recipes and let us know what you think. Which milk would you like for us to review next in our non-dairy milk reviews series?
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