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.
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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.