Dairy
Soy Milk
The one plant milk with enough protein to set like dairy in a custard.
Ingredient reference image: AI-generated. Recipe photography is my own.
In the kitchen
Under heat
It has enough protein to actually thicken and set with heat, unlike other plant milks — the closest substitute to dairy in a custard for that reason.
Against air
Opened, it behaves close to dairy milk — a skin forms on top if left uncovered while hot.
In storage
Same as dairy once opened: coldest part of the fridge, sealed, used within about a week.
At the shop
Unsweetened, plain is the only version worth keeping in a savory kitchen — sweetened versions will throw off anything but a smoothie or dessert.
Which variety, for what
- Unsweetened, plain
- The closest substitute to dairy milk by protein content — the one to reach for in cooking.
- Barista blend
- Adjusted specifically to foam for coffee, the same idea as the almond-milk version.