I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading online that that was a good substitution for ...
This question asks the question for baking. For for regular stove-top cooking, will it work. Other than minor adjustments for cooking time. EDIT 3/22/11: the specific items I am making are white ...
Long before the expiration date on my soymilk, I'm having to toss it and buy a new container. I use soymilk only for my morning tea, and it develops this strange metallic and bitter flavor (it may ...