Can you substitute milk for soy when baking?

You can sometimes substitute milk for soy milk in baking, but it's not always a direct swap. Here's why:

Factors to Consider:

* Fat Content: Soy milk is typically lower in fat than cow's milk. This can affect the texture and richness of your baked goods.

* Sweetness: Some soy milks are sweetened, which can alter the overall sweetness of your recipe.

* Protein Content: Soy milk has a higher protein content than cow's milk, which can affect the structure of your baked goods.

Tips for Substitution:

* Use a 1:1 ratio: Start with a 1:1 substitution of soy milk for cow's milk.

* Adjust the recipe: You may need to adjust the amount of other ingredients, like sugar or flour, to compensate for the differences in fat and protein content.

* Test a small batch: Before baking a whole recipe, test a small batch to see how the substitution affects the texture and taste.

* Consider using unsweetened soy milk: If you're concerned about sweetness, use unsweetened soy milk.

General Recommendations:

* Cakes and Cookies: You can often use soy milk as a direct substitute in cakes and cookies.

* Bread: Soy milk may work well in some bread recipes, but you may need to adjust the amount of liquid or add more gluten.

* Yeast-Based Recipes: Soy milk can be used in yeast-based recipes, but it may require more yeast to compensate for the lower protein content.

Alternatives to Soy Milk:

* Oat milk: Oat milk is a good alternative to soy milk in baking, and it has a similar texture and flavor.

* Almond milk: Almond milk is another popular alternative, but it can sometimes make baked goods dry.

* Coconut milk: Coconut milk can add a distinct flavor to baked goods, but it can also be very rich.

Remember: It's always best to test a small batch of your recipe first to see how the substitution affects the results.