Does soy milk work as a replacement for cow milk?

[Guest guest]

Hi TJ:

Here's what we use at our house:

 

Acidophilus milk...here's some websites for you to check out:

 

acidophilus milk - Google Search

OR

copy and paste to your browser:

http://www.google.com/search?hl=en & sa=X & oi=spell & resnum=0 & ct=result & cd=1 &

q=acidophilus+milk & spell=1

 

Joanie

 

 

 

 

 

[Guest guest]

My hubby is lactose intolerant (even though he can eat yogurt?) and says his

insides react

when I make things (sauces, egg dishes like quiche or fritattas, desserts such

as cobbler) with

milk. What can I use as a substitute? Would soy milk work? He thinks he can

drink soy milk.

 

TJ

[Guest guest]

That shoud be FINE TJ. Soymilk is lactose-free--that's all I buy and I also

really like the vanilla flavored, which is great for drinking all by itself!

 

" tj.taub " <swpr wrote: My hubby is lactose intolerant (even

though he can eat yogurt?) and says his insides react

when I make things (sauces, egg dishes like quiche or fritattas, desserts such

as cobbler) with

milk. What can I use as a substitute? Would soy milk work? He thinks he can

drink soy milk.

 

TJ

 

 

 

 

 

 

 

[Guest guest]

I am also lactose intolerant. Actually, yogurt does not contain lactose but

active cultures so that is fine. Lactaid milk is available in lowfat and reg.2%

and is delicious. Soy is perfect or he can take a lactaid oral supplement to aid

in the digestion of lactose.

 

Lisamarie Dean <antcheek wrote: That shoud be FINE TJ.

Soymilk is lactose-free--that's all I buy and I also really like the vanilla

flavored, which is great for drinking all by itself!

 

" tj.taub " <swpr wrote: My hubby is lactose intolerant (even though he

can eat yogurt?) and says his insides react

when I make things (sauces, egg dishes like quiche or fritattas, desserts such

as cobbler) with

milk. What can I use as a substitute? Would soy milk work? He thinks he can

drink soy milk.

 

TJ

 

 

[Guest guest]

, " tj.taub " <swpr wrote:

>

> My hubby is lactose intolerant

 

My suggestion is to try the lactose-free milk. Lactaid is a popular

brand and some groceries (Safeway, etc.) have their own private label

brands. I use the 100% lactose free and fat free but they have 2% and

whole milk also.

 

Good luck.

 

Joan - In Maryland

[Guest guest]

I don't do milk either. Yogurt is OK for lactose intollerance as the

bacteria that make the yogurt eat the lactose, a milk sugar, that many

people are unable to digest. This is why hubby can eat yogurt (I can

too, to a degree) and not any other milk source.

 

Soy and rice milks are made from plants so do not have the lactose in

them... so he is right in that he probably can drink those without a

problem. Soy silk brand is in the milk case and is really good. They

make a fabulous Soynog (no milk egg nog) that rivals the best egg nog

out there, Promised Land. I covet deeply the soynog every year and

buy up as much as I can find... it keeps a long time in the fridge and

tastes so great! (And, it's soon to be that time of year again... =)

 

I've successfully made most things with soy or rice milk. Pancakes

with vanilla soy milk are yummy and even milk OK hubby likes them.

Most desserts will be fine with soy milk but I've found that in

general, I can also sub in water.

 

I have had NO luck using soy milk for making pudding. Don't try it -

it won't set. This saddens me deeply as I have a great love affair

with tapioca pudding.

 

I've also had marginal success using soy cheese... brands differ, so

try them out. Just because one is bad doesn't mean they all are.

And, don't freeze soy cheese shreds, it turns to dust for some reason.

 

If you're not concerned about the strict vegetarian aspect of things,

most soy cheeses will be OK. However, many do contain rennet, which

comes from cow stomachs, so if this is a concern, your options will be

even more limited.

 

There is a brand with lactose free icecream... it's yummy. I've found

little love with soy ice cream though. HOwever, there are some high

end sorbets out there that are great and worth the price. Sherbets on

the other hand have milk in them, so that's a no go.

 

Hope that this helps... Milk issues are difficult to deal with,

especially if you are really sensitive. And remember, most pizza

places will happily make a pizza with 1/2 without cheese!

 

Genie

 

, " tj.taub " <swpr wrote:

>

> My hubby is lactose intolerant (even though he can eat yogurt?) and

says his insides react

> when I make things (sauces, egg dishes like quiche or fritattas,

desserts such as cobbler) with

> milk. What can I use as a substitute? Would soy milk work? He

thinks he can drink soy milk.

>

> TJ

>

[Guest guest]

Hi, I'm new to this group, found it through the Vegetarian Group, thanks to

a member recommendation. As one with milk allergies, I thought I'd add my

two cents in here.

 

I find plain soy milk works great for anything you're making that doesn't

want a sweet flavor to it - gravies, mashed potatoes, etc. Use the vanilla

flavor for cereal, in your coffee, to drink, to make pancakes and such as

that.

 

I'm not a fan of the soy cheeses though. Taste and texture they just don't

seem to have that nailed down yet. Fortunately the only time my allergy

bothers me is if I overdo the cheese or ice cream and I absolutely never

drink milk.

 

We did have a discussion regarding the soy milk issue and pudding and I

can't remember now what the outcome was. I think it was something like 1

cup of soy milk or maybe as much as a cup and a half to make instant

pudding. Do not use the full 2 cups they call for on the mix!

 

However, if it's strictly a lactose intolerant problem your husband has, the

acidophilus milk should do the trick. That's what they had me using before

they decided that milk in liquid form was definitely a no-no for me. I did

find that I could use it exactly the same as milk, but one thing to remember

is that it's 1% milkfat, I believe, so if your husband is used to full fat

milk, he'll have to adjust to that. Otherwise, taste was no different to

me.

 

Good luck!

 

 

 

On Behalf Of geniesflower

Saturday, October 27, 2007 11:39 PM

 

Re: Does soy milk work as a replacement for

cow milk?

 

I don't do milk either. Yogurt is OK for lactose intollerance as the

bacteria that make the yogurt eat the lactose, a milk sugar, that many

people are unable to digest. This is why hubby can eat yogurt (I can

too, to a degree) and not any other milk source.

 

Soy and rice milks are made from plants so do not have the lactose in

them... so he is right in that he probably can drink those without a

problem. Soy silk brand is in the milk case and is really good. They

make a fabulous Soynog (no milk egg nog) that rivals the best egg nog

out there, Promised Land. I covet deeply the soynog every year and

buy up as much as I can find... it keeps a long time in the fridge and

tastes so great! (And, it's soon to be that time of year again... =)

 

I've successfully made most things with soy or rice milk. Pancakes

with vanilla soy milk are yummy and even milk OK hubby likes them.

Most desserts will be fine with soy milk but I've found that in

general, I can also sub in water.

 

I have had NO luck using soy milk for making pudding. Don't try it -

it won't set. This saddens me deeply as I have a great love affair

with tapioca pudding.

 

I've also had marginal success using soy cheese... brands differ, so

try them out. Just because one is bad doesn't mean they all are.

And, don't freeze soy cheese shreds, it turns to dust for some reason.

 

If you're not concerned about the strict vegetarian aspect of things,

most soy cheeses will be OK. However, many do contain rennet, which

comes from cow stomachs, so if this is a concern, your options will be

even more limited.

 

There is a brand with lactose free icecream... it's yummy. I've found

little love with soy ice cream though. HOwever, there are some high

end sorbets out there that are great and worth the price. Sherbets on

the other hand have milk in them, so that's a no go.

 

Hope that this helps... Milk issues are difficult to deal with,

especially if you are really sensitive. And remember, most pizza

places will happily make a pizza with 1/2 without cheese!

 

Genie

 

, " tj.taub " <swpr wrote:

>

> My hubby is lactose intolerant (even though he can eat yogurt?) and

says his insides react

> when I make things (sauces, egg dishes like quiche or fritattas,

desserts such as cobbler) with

> milk. What can I use as a substitute? Would soy milk work? He

thinks he can drink soy milk.

>

> TJ

>

 

 

 

 

 

 

[Guest guest]

Yes by itself the soycheese is pretty bland--you're right there. However I've

found that, just as with tofu, if you put it with something like on a sandwich

with one of the Smart Deli veggie slices and whatever kind of spread you like it

isn't so bad.

As for the ice cream, when I'm here at home I eat the Soy Delicious/Purely

Decandent brand, which is a soy-based ice cream. It is REALLY good and tastes

just like regular--I LOVE it!!

 

Penny French <penny368 wrote:

Hi, I'm new to this group, found it through the Vegetarian Group,

thanks to

a member recommendation. As one with milk allergies, I thought I'd add my

two cents in here.

 

I find plain soy milk works great for anything you're making that doesn't

want a sweet flavor to it - gravies, mashed potatoes, etc. Use the vanilla

flavor for cereal, in your coffee, to drink, to make pancakes and such as

that.

 

I'm not a fan of the soy cheeses though. Taste and texture they just don't

seem to have that nailed down yet. Fortunately the only time my allergy

bothers me is if I overdo the cheese or ice cream and I absolutely never

drink milk.

 

We did have a discussion regarding the soy milk issue and pudding and I

can't remember now what the outcome was. I think it was something like 1

cup of soy milk or maybe as much as a cup and a half to make instant

pudding. Do not use the full 2 cups they call for on the mix!

 

However, if it's strictly a lactose intolerant problem your husband has, the

acidophilus milk should do the trick. That's what they had me using before

they decided that milk in liquid form was definitely a no-no for me. I did

find that I could use it exactly the same as milk, but one thing to remember

is that it's 1% milkfat, I believe, so if your husband is used to full fat

milk, he'll have to adjust to that. Otherwise, taste was no different to

me.

 

Good luck!

 

 

 

On Behalf Of geniesflower

Saturday, October 27, 2007 11:39 PM

 

Re: Does soy milk work as a replacement for

cow milk?

 

I don't do milk either. Yogurt is OK for lactose intollerance as the

bacteria that make the yogurt eat the lactose, a milk sugar, that many

people are unable to digest. This is why hubby can eat yogurt (I can

too, to a degree) and not any other milk source.

 

Soy and rice milks are made from plants so do not have the lactose in

them... so he is right in that he probably can drink those without a

problem. Soy silk brand is in the milk case and is really good. They

make a fabulous Soynog (no milk egg nog) that rivals the best egg nog

out there, Promised Land. I covet deeply the soynog every year and

buy up as much as I can find... it keeps a long time in the fridge and

tastes so great! (And, it's soon to be that time of year again... =)

 

I've successfully made most things with soy or rice milk. Pancakes

with vanilla soy milk are yummy and even milk OK hubby likes them.

Most desserts will be fine with soy milk but I've found that in

general, I can also sub in water.

 

I have had NO luck using soy milk for making pudding. Don't try it -

it won't set. This saddens me deeply as I have a great love affair

with tapioca pudding.

 

I've also had marginal success using soy cheese... brands differ, so

try them out. Just because one is bad doesn't mean they all are.

And, don't freeze soy cheese shreds, it turns to dust for some reason.

 

If you're not concerned about the strict vegetarian aspect of things,

most soy cheeses will be OK. However, many do contain rennet, which

comes from cow stomachs, so if this is a concern, your options will be

even more limited.

 

There is a brand with lactose free icecream... it's yummy. I've found

little love with soy ice cream though. HOwever, there are some high

end sorbets out there that are great and worth the price. Sherbets on

the other hand have milk in them, so that's a no go.

 

Hope that this helps... Milk issues are difficult to deal with,

especially if you are really sensitive. And remember, most pizza

places will happily make a pizza with 1/2 without cheese!

 

Genie

 

, " tj.taub " <swpr wrote:

>

> My hubby is lactose intolerant (even though he can eat yogurt?) and

says his insides react

> when I make things (sauces, egg dishes like quiche or fritattas,

desserts such as cobbler) with

> milk. What can I use as a substitute? Would soy milk work? He

thinks he can drink soy milk.

>

> TJ

>

 

 

[Guest guest]

You could use soy but I just read some worrisome research about the

excessive use of soy this morning, so maybe I wouldn't use it exclusively.

 

 

 

Often people who can't tolerate cow's milk can tolerate goat's milk.

Sometimes it's available canned if you can't get it fresh.

 

 

 

Here's some info on the soy stuff:

http://www.electroherbalism.com/Naturopathy/Therapies/Diet/Soy/ProblemswithS

oy.htm

 

And this:

http://www.electroherbalism.com/Naturopathy/Therapies/Diet/Soy/NewestResearc

honwhyYouShouldAvoidSoy.htm

 

(The " bad " stuff is farther down in the article.)

 

I read about a new soy study in a Canadian newspaper today. (I'm in Canada

for the weekend.)

 

 

 

Kellie

 

 

 

_____

 

 

On Behalf Of tj.taub

Friday, October 26, 2007 8:17 AM

 

Does soy milk work as a replacement for cow

milk?

 

 

 

My hubby is lactose intolerant (even though he can eat yogurt?) and says his

insides react

when I make things (sauces, egg dishes like quiche or fritattas, desserts

such as cobbler) with

milk. What can I use as a substitute? Would soy milk work? He thinks he can

drink soy milk.

 

TJ

 

 

 

 

 

 

[Guest guest]

Thanks much!

 

On Oct 27, 2007, at 11:22 AM, Lisamarie Dean wrote:

 

> That shoud be FINE TJ. Soymilk is lactose-free--that's all I buy

> and I also really like the vanilla flavored, which is great for

> drinking all by itself!

>

> " tj.taub " <swpr wrote: My hubby is lactose intolerant

> (even though he can eat yogurt?) and says his insides react

> when I make things (sauces, egg dishes like quiche or fritattas,

> desserts such as cobbler) with

> milk. What can I use as a substitute? Would soy milk work? He

> thinks he can drink soy milk.

>

> TJ

>

>

[Guest guest]

Thanks so much!

 

On Oct 27, 2007, at 11:14 PM, Penny French wrote:

 

> Hi, I'm new to this group, found it through the Vegetarian Group,

> thanks to

> a member recommendation. As one with milk allergies, I thought I'd

> add my

> two cents in here.

>

> I find plain soy milk works great for anything you're making that

> doesn't

> want a sweet flavor to it - gravies, mashed potatoes, etc. Use the

> vanilla

> flavor for cereal, in your coffee, to drink, to make pancakes and

> such as

> that.

>

> I'm not a fan of the soy cheeses though. Taste and texture they

> just don't

> seem to have that nailed down yet. Fortunately the only time my

> allergy

> bothers me is if I overdo the cheese or ice cream and I absolutely

> never

> drink milk.

>

> We did have a discussion regarding the soy milk issue and pudding

> and I

> can't remember now what the outcome was. I think it was something

> like 1

> cup of soy milk or maybe as much as a cup and a half to make instant

> pudding. Do not use the full 2 cups they call for on the mix!

>

> However, if it's strictly a lactose intolerant problem your husband

> has, the

> acidophilus milk should do the trick. That's what they had me using

> before

> they decided that milk in liquid form was definitely a no-no for

> me. I did

> find that I could use it exactly the same as milk, but one thing to

> remember

> is that it's 1% milkfat, I believe, so if your husband is used to

> full fat

> milk, he'll have to adjust to that. Otherwise, taste was no

> different to

> me.

>

> Good luck!

>

>

>

> On Behalf Of geniesflower

> Saturday, October 27, 2007 11:39 PM

>

> Re: Does soy milk work as a

> replacement for

> cow milk?

>

> I don't do milk either. Yogurt is OK for lactose intollerance as the

> bacteria that make the yogurt eat the lactose, a milk sugar, that many

> people are unable to digest. This is why hubby can eat yogurt (I can

> too, to a degree) and not any other milk source.

>

> Soy and rice milks are made from plants so do not have the lactose in

> them... so he is right in that he probably can drink those without a

> problem. Soy silk brand is in the milk case and is really good. They

> make a fabulous Soynog (no milk egg nog) that rivals the best egg nog

> out there, Promised Land. I covet deeply the soynog every year and

> buy up as much as I can find... it keeps a long time in the fridge and

> tastes so great! (And, it's soon to be that time of year again... =)

>

> I've successfully made most things with soy or rice milk. Pancakes

> with vanilla soy milk are yummy and even milk OK hubby likes them.

> Most desserts will be fine with soy milk but I've found that in

> general, I can also sub in water.

>

> I have had NO luck using soy milk for making pudding. Don't try it -

> it won't set. This saddens me deeply as I have a great love affair

> with tapioca pudding.

>

> I've also had marginal success using soy cheese... brands differ, so

> try them out. Just because one is bad doesn't mean they all are.

> And, don't freeze soy cheese shreds, it turns to dust for some reason.

>

> If you're not concerned about the strict vegetarian aspect of things,

> most soy cheeses will be OK. However, many do contain rennet, which

> comes from cow stomachs, so if this is a concern, your options will be

> even more limited.

>

> There is a brand with lactose free icecream... it's yummy. I've found

> little love with soy ice cream though. HOwever, there are some high

> end sorbets out there that are great and worth the price. Sherbets on

> the other hand have milk in them, so that's a no go.

>

> Hope that this helps... Milk issues are difficult to deal with,

> especially if you are really sensitive. And remember, most pizza

> places will happily make a pizza with 1/2 without cheese!

>

> Genie

>

> , " tj.taub " <swpr wrote:

> >

> > My hubby is lactose intolerant (even though he can eat yogurt?) and

> says his insides react

> > when I make things (sauces, egg dishes like quiche or fritattas,

> desserts such as cobbler) with

> > milk. What can I use as a substitute? Would soy milk work? He

> thinks he can drink soy milk.

> >

> > TJ

> >

>

>

[Guest guest]

I use soy milk in place of milk, in baking, in cereal or chocolate milk I use

vanilla soy to make cream soup or anything not sweet I use regualr soy, you can

also use rice milk.

 

 

 

Gayle

 

 

 

TJ Taub <swpr

 

Mon, 29 Oct 2007 9:36 am

Re: Re: Does soy milk work as a replacement for

cow milk?

 

 

 

 

 

 

 

Thanks so much!

 

On Oct 27, 2007, at 11:14 PM, Penny French wrote:

 

> Hi, I'm new to this group, found it through the Vegetarian Group,

> thanks to

> a member recommendation. As one with milk allergies, I thought I'd

> add my

> two cents in here.

>

> I find plain soy milk works great for anything you're making that

> doesn't

> want a sweet flavor to it - gravies, mashed potatoes, etc. Use the

> vanilla

> flavor for cereal, in your coffee, to drink, to make pancakes and

> such as

> that.

>

> I'm not a fan of the soy cheeses though. Taste and texture they

> just don't

> seem to have that nailed down yet. Fortunately the only time my

> allergy

> bothers me is if I overdo the cheese or ice cream and I absolutely

> never

> drink milk.

>

> We did have a discussion regarding the soy milk issue and pudding

> and I

> can't remember now what the outcome was. I think it was something

> like 1

> cup of soy milk or maybe as much as a cup and a half to make instant

> pudding. Do not use the full 2 cups they call for on the mix!

>

> However, if it's strictly a lactose intolerant problem your husband

> has, the

> acidophilus milk should do the trick. That's what they had me using

> before

> they decided that milk in liquid form was definitely a no-no for

> me. I did

> find that I could use it exactly the same as milk, but one thing to

> remember

> is that it's 1% milkfat, I believe, so if your husband is used to

> full fat

> milk, he'll have to adjust to that. Otherwise, taste was no

> different to

> me.

>

> Good luck!

>

>

>

> On Behalf Of geniesflower

> Saturday, October 27, 2007 11:39 PM

>

> Re: Does soy milk work as a

> replacement for

> cow milk?

>

> I don't do milk either. Yogurt is OK for lactose intollerance as the

> bacteria that make the yogurt eat the lactose, a milk sugar, that many

> people are unable to digest. This is why hubby can eat yogurt (I can

> too, to a degree) and not any other milk source.

>

> Soy and rice milks are made from plants so do not have the lactose in

> them... so he is right in that he probably can drink those without a

> problem. Soy silk brand is in the milk case and is really good. They

> make a fabulous Soynog (no milk egg nog) that rivals the best egg nog

> out there, Promised Land. I covet deeply the soynog every year and

> buy up as much as I can find... it keeps a long time in the fridge and

> tastes so great! (And, it's soon to be that time of year again... =)

>

> I've successfully made most things with soy or rice milk. Pancakes

> with vanilla soy milk are yummy and even milk OK hubby likes them.

> Most desserts will be fine with soy milk but I've found that in

> general, I can also sub in water.

>

> I have had NO luck using soy milk for making pudding. Don't try it -

> it won't set. This saddens me deeply as I have a great love affair

> with tapioca pudding.

>

> I've also had marginal success using soy cheese... brands differ, so

> try them out. Just because one is bad doesn't mean they all are.

> And, don't freeze soy cheese shreds, it turns to dust for some reason.

>

> If you're not concerned about the strict vegetarian aspect of things,

> most soy cheeses will be OK. However, many do contain rennet, which

> comes from cow stomachs, so if this is a concern, your options will be

> even more limited.

>

> There is a brand with lactose free icecream... it's yummy. I've found

> little love with soy ice cream though. HOwever, there are some high

> end sorbets out there that are great and worth the price. Sherbets on

> the other hand have milk in them, so that's a no go.

>

> Hope that this helps... Milk issues are difficult to deal with,

> especially if you are really sensitive. And remember, most pizza

> places will happily make a pizza with 1/2 without cheese!

>

> Genie

>

> , " tj.taub " <swpr wrote:

> >

> > My hubby is lactose intolerant (even though he can eat yogurt?) and

> says his insides react

> > when I make things (sauces, egg dishes like quiche or fritattas,

> desserts such as cobbler) with

> > milk. What can I use as a substitute? Would soy milk work? He

> thinks he can drink soy milk.

> >

> > TJ

> >

>

>

[Guest guest]

I agree totally with this! But would like to add that if whole milk is

called for in a recipe I find that rice milk or light soy are not good

replacments. I use regular soy which to me has more of the " body "

whole milk give to recipies while light soy and rice milk are more

like skim milk in the consistancy area. But let me tell you all three

are tasty.

 

On Nov 7, 2007 2:06 PM, <glpveg4life wrote:

>

>

>

>

>

> I use soy milk in place of milk, in baking, in cereal or chocolate milk I

> use vanilla soy to make cream soup or anything not sweet I use regualr soy,

> you can also use rice milk.

>

> Gayle

>

>

> TJ Taub <swpr

>

> Mon, 29 Oct 2007 9:36 am

> Re: Re: Does soy milk work as a replacement

> for cow milk?

>

> Thanks so much!

>

> On Oct 27, 2007, at 11:14 PM, Penny French wrote:

>

> > Hi, I'm new to this group, found it through the Vegetarian Group,

> > thanks to

> > a member recommendation. As one with milk allergies, I thought I'd

> > add my

> > two cents in here.

> >

> > I find plain soy milk works great for anything you're making that

> > doesn't

> > want a sweet flavor to it - gravies, mashed potatoes, etc. Use the

> > vanilla

> > flavor for cereal, in your coffee, to drink, to make pancakes and

> > such as

> > that.

> >

> > I'm not a fan of the soy cheeses though. Taste and texture they

> > just don't

> > seem to have that nailed down yet. Fortunately the only time my

> > allergy

> > bothers me is if I overdo the cheese or ice cream and I absolutely

> > never

> > drink milk.

> >

> > We did have a discussion regarding the soy milk issue and pudding

> > and I

> > can't remember now what the outcome was. I think it was something

> > like 1

> > cup of soy milk or maybe as much as a cup and a half to make instant

> > pudding. Do not use the full 2 cups they call for on the mix!

> >

> > However, if it's strictly a lactose intolerant problem your husband

> > has, the

> > acidophilus milk should do the trick. That's what they had me using

> > before

> > they decided that milk in liquid form was definitely a no-no for

> > me. I did

> > find that I could use it exactly the same as milk, but one thing to

> > remember

> > is that it's 1% milkfat, I believe, so if your husband is used to

> > full fat

> > milk, he'll have to adjust to that. Otherwise, taste was no

> > different to

> > me.

> >

> > Good luck!

> >

> >

> >

> > On Behalf Of geniesflower

> > Saturday, October 27, 2007 11:39 PM

> >

> > Re: Does soy milk work as a

> > replacement for

> > cow milk?

> >

> > I don't do milk either. Yogurt is OK for lactose intollerance as the

> > bacteria that make the yogurt eat the lactose, a milk sugar, that many

> > people are unable to digest. This is why hubby can eat yogurt (I can

> > too, to a degree) and not any other milk source.

> >

> > Soy and rice milks are made from plants so do not have the lactose in

> > them... so he is right in that he probably can drink those without a

> > problem. Soy silk brand is in the milk case and is really good. They

> > make a fabulous Soynog (no milk egg nog) that rivals the best egg nog

> > out there, Promised Land. I covet deeply the soynog every year and

> > buy up as much as I can find... it keeps a long time in the fridge and

> > tastes so great! (And, it's soon to be that time of year again... =)

> >

> > I've successfully made most things with soy or rice milk. Pancakes

> > with vanilla soy milk are yummy and even milk OK hubby likes them.

> > Most desserts will be fine with soy milk but I've found that in

> > general, I can also sub in water.

> >

> > I have had NO luck using soy milk for making pudding. Don't try it -

> > it won't set. This saddens me deeply as I have a great love affair

> > with tapioca pudding.

> >

> > I've also had marginal success using soy cheese... brands differ, so

> > try them out. Just because one is bad doesn't mean they all are.

> > And, don't freeze soy cheese shreds, it turns to dust for some reason.

> >

> > If you're not concerned about the strict vegetarian aspect of things,

> > most soy cheeses will be OK. However, many do contain rennet, which

> > comes from cow stomachs, so if this is a concern, your options will be

> > even more limited.

> >

> > There is a brand with lactose free icecream... it's yummy. I've found

> > little love with soy ice cream though. HOwever, there are some high

> > end sorbets out there that are great and worth the price. Sherbets on

> > the other hand have milk in them, so that's a no go.

> >

> > Hope that this helps... Milk issues are difficult to deal with,

> > especially if you are really sensitive. And remember, most pizza

> > places will happily make a pizza with 1/2 without cheese!

> >

> > Genie

> >

> > , " tj.taub " <swpr wrote:

> > >

> > > My hubby is lactose intolerant (even though he can eat yogurt?) and

> > says his insides react

> > > when I make things (sauces, egg dishes like quiche or fritattas,

> > desserts such as cobbler) with

> > > milk. What can I use as a substitute? Would soy milk work? He

> > thinks he can drink soy milk.

> > >

> > > TJ

> > >

> >

> >