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.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gnomi
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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)