Instructions

1. Replace cow's milk with soy milk in any recipe in a one-to-one ratio regardless of whole, light or skim classifications. In baking, milk acts as the liquid agent, not the binding agent. Therefore, you could technically substitute water for the milk. However, the result would be less creamy and less airy due to the absence of proteins.

2. Mask the flavor. Soy milk will add a variant nutty "soy" flavor to your baked goods if you don't mask it with a dominant flavor (such as chocolate). Consider adding extracts such as almond or vanilla to overpower and virtually cancel out the subtle soy flavor. Frostings, icings and coulis will also help to distract the palate. However, if you enjoy the flavor of soy milk, try accentuating its presence by keeping the additives to a minimum.

3. Create a sour buttermilk replacement by mixing one cup of soy milk with one teaspoon of apple-cider vinegar.

4. Pay attention to the flavor of the soy milk; many brands contain a high percentage of sugar to help mask the soy flavor. If you are baking a sweet product, make sure to balance the sweetness of the milk (if you are using a flavored milk such as vanilla) with the loose sugar called for in the recipe. While the point of desserts is sweetness, you don't want them to be overly sweet. Use the flavors to your advantage; for instance, if you are making a chocolate cake, use chocolate-flavored soy milk. Plain, lightly sweetened soy milk is best for breads and salty baked goods.

5. Add a thickener such as a heavier soy-milk creamer (usually found in the coffee-creamer section of your grocery) when making items such as puddings, smoothies and ice cream. This will ensure a creamier, more dairy-like texture and thickness.