Cooking Tips
Discover all the secrets and wonders of cooking with Silk® with these easy tips.
Silk Soymilk can be a substitute for dairy milk in any recipe. You can bake it, shake it, simmer and sauté it. Silk goes great in smoothies, cakes, muffins, pancakes and breads. It also works in soups, stews and sauces. For the most part, Silk Soymilk can be used in the same ratio as milk (cup for cup) when cooking.
More Cooking Tips
- Silk Live!™ Soy Yogurt can be used in any recipe that calls for dairy yogurt or sour cream.
- If you’re considering using Silk Soymilk in an ice cream recipe, keep in mind that while soy milk can be frozen, it is not recommended. Freezing causes the consistency, and possibly the taste, of Silk to change. If you must freeze it, do so for at least 48 hours and defrost SLOWLY in your refrigerator.
- Silk Creamer does not contain enough fat to "whip" like dairy whipping cream, heavy cream or half and half, so you probably can’t use it when peaks are a must.
- Silk Soymilk will scorch just like dairy milk if boiled at too high a temperature, and it will also form a skin. Stirring constantly while boiling will help prevent a skin from forming or scorching.
For more creative ideas on how to use Silk, visit our recipe section.
Exceptions to the Rule
Although it’s typically easy to substitute Silk Soymilk for dairy milk, there are a few things you should know before starting your Silk cooking adventures.
- Silk Soymilk has little saturated fat. This is good for your heart but difficult if you are making puddings or pie fillings. We suggest adding less liquid and 1/4 cup cornstarch to your cooked pudding recipe to help Silk "set up," and remember to whisk constantly.