No. It would be really, really gross, and the texture would be terrible. Kind of like what happens when you put really sour milk in your first-of-the-morning coffee. Just go vomit. Yuck.
(I was pretty impressed by what happens if you leave soy milk out in the heat. Bad scene. Very bad scene. Try it in someone else's home.)
Oh, hey, you'd know -- there's a monster slide (I think its name translates to "The Monster") in Israel and I'm looking for pictures of it. I seem to remember its being between Ben Gurion and Jerusalem. Gideon's all interested since he found out that Annie was in Israel, but Andrea didn't try it with the kids (it's a teenager sort of thing, she said). Monster-slide-israel @ google didn't get me anything useful. Do you know its Hebrew name, and maybe a location or anything else that can help me find it?
And it's in J'lem, in the neighborhood that friends of my parents used to live in. The name of the neighborhood is...uh...I'll ask Ima and get back to you on that.
Kiryat HaYovel. It's down a bit on the page here (http://www.virtualtourist.com/travel/Middle_East/Israel/Jerusalem_District/Jerusalem-1708549/Off_the_Beaten_Path-Jerusalem-MISC-BR-1.html).
Short answer: No. It's all the animal-based things, like lactose and milkfat, that are still edible when soured, that soy milk doesn't have.
There's a Japanese "delicacy" called natto. Fermented soybeans. You DO NOT WANT your baked goods tasting or smellning anything like natto. Trust me.
If dairy is the problem (I'm guessing it is), take a look at a non-dairy creamer and see what can be done with that. I think non-dairy creamers use vegetable components, but I'm not certain.
If you're looking for a sour taste, lemon or lime juice will work (in conjunction with a non-dairy creamer). Cut it with a bit of extra baking soda (for that soured milk zing) and a pinch or so of salt (to kill some of the citrus-ness), and you may have something going there.
Soy milk isn't rich enough to do what you need it to do in this recipe, as far as I know. BUT--this might be a cool experiment, just to see what comes up...
There's also miso as a good example of something that a desert should not taste like.
Working with dairy, I've aproximated buttermilk with 50/50 yogurt and milk, so perhaps a blend of soymilk and (silken?) tofu would do the trick? There's a local organic brand from JP that's even slightly sour (lemon juice coagulant) in the best possible way, though we always got it in extra firm, so I don't now if it's available in other forms.
It's not soy milk. There's no such thing as soy milk because soy doesn't have teats. It's soy juice. They only call it soy milk because, as Lewis Black said, if they called it soy juice, nobody would drink it.....
I think that the sour milk in this specific recipe is intended to react with the baking soda and act as a leavening.
The optionally pareve Black Magic Cake that I make is -- 2 t bsoda, 1 t bpowder, 1 t salt, 1c coffee, 1c buttermilk/coffee rich. I wonder, then if the coffee rich is acidic in some way? Personally, I would try the soy milk. Maybe with the lemon juice, but I would end up accidentally adding too much vinegar, so make sure to use less than I would! :-)
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gnomi
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no subject
Date: 2006-07-06 06:53 pm (UTC)no subject
Date: 2006-07-06 07:04 pm (UTC)no subject
Date: 2006-07-07 01:02 am (UTC)(I was pretty impressed by what happens if you leave soy milk out in the heat. Bad scene. Very bad scene. Try it in someone else's home.)
no subject
Date: 2006-07-06 06:55 pm (UTC)no subject
Date: 2006-07-06 07:00 pm (UTC)I have photos at my parents' house.
no subject
Date: 2006-07-06 07:04 pm (UTC)no subject
Date: 2006-07-06 07:08 pm (UTC)no subject
Date: 2006-07-07 01:03 am (UTC)no subject
Date: 2006-07-06 07:30 pm (UTC)There's a Japanese "delicacy" called natto. Fermented soybeans. You DO NOT WANT your baked goods tasting or smellning anything like natto. Trust me.
If dairy is the problem (I'm guessing it is), take a look at a non-dairy creamer and see what can be done with that. I think non-dairy creamers use vegetable components, but I'm not certain.
If you're looking for a sour taste, lemon or lime juice will work (in conjunction with a non-dairy creamer). Cut it with a bit of extra baking soda (for that soured milk zing) and a pinch or so of salt (to kill some of the citrus-ness), and you may have something going there.
Soy milk isn't rich enough to do what you need it to do in this recipe, as far as I know. BUT--this might be a cool experiment, just to see what comes up...
no subject
Date: 2006-07-06 07:31 pm (UTC)no subject
Date: 2006-07-06 08:04 pm (UTC)Working with dairy, I've aproximated buttermilk with 50/50 yogurt and milk, so perhaps a blend of soymilk and (silken?) tofu would do the trick? There's a local organic brand from JP that's even slightly sour (lemon juice coagulant) in the best possible way, though we always got it in extra firm, so I don't now if it's available in other forms.
no subject
Date: 2006-07-06 09:26 pm (UTC)no subject
Date: 2006-07-06 11:36 pm (UTC)no subject
Date: 2006-07-07 01:05 am (UTC)The optionally pareve Black Magic Cake that I make is -- 2 t bsoda, 1 t bpowder, 1 t salt, 1c coffee, 1c buttermilk/coffee rich. I wonder, then if the coffee rich is acidic in some way? Personally, I would try the soy milk. Maybe with the lemon juice, but I would end up accidentally adding too much vinegar, so make sure to use less than I would! :-)
no subject
Date: 2006-07-07 10:41 pm (UTC)