A visitor has left a nearly full bottle of soy milk in our fridge. Personally, I hate the taste of soy milk, I find it too sweet and nutty for me, yet I feel compelled to use it up somehow.
I am going to make a bechamel sauce for a lasagne, and wondered whether I could use 1/3 soy milk and 2/3 regular milk in an effort not to waste the soy.
Will this still taste like soy?? Should I reduce (or increase) the ratio of soy? Will it affect the thickening of my bechamel, or the general texture of the sauce? I will be adding a bit of grated grana padano to the sauce at the end of the cooking process.
I did a bit of searching online, but everything was about a 1:1 substitution rather than the EFFECT of incorporating soy. Advice appreciated.