I'm wondering if soy milk has the same basic properties as regular milk when using it to cook? Are there things we use milk for where soy milk would not really work in the recipe?

As a liquid in baking, or in things like pancakes and waffles, it works fine. I don't think it works as well in creamy desserts like custard. It lacks the texture that dairy has and you really have to like the taste.

Karen

There's two coffee shops in town and both will make milk-free, sugar-free lattes. Well, I have to ask them to add more sugar-free flavor syrup because the soy overpowers any flavoring - I had a caramel yesterday and the soy nearly knocked me over. I like vanilla-flavored, Splenda-sweetened soy milk for pancakes and waffles. It doesn't really add a lot of taste but it does do away with the really strong soy flavor aftertaste. Cheers!