[Sca-cooks] coagulation

[kingstaste at mindspring.com]

Other thickening agents, such as more egg, or additional ingredients such as
gelatin, arrowroot, cornstarch, kuzu, etc.  I have never noticed a problem
substituting soy milk for dairy in a mix such as a cake, the flour provides
the cohesion, in addition to the egg if there is one.  A pudding needs other
thickeners if both the milk and the eggs are gone.
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
Behalf Of Heleen Greenwald
Sent: Sunday, June 13, 2004 10:58 AM
To: Cooks within the SCA
Subject: [Sca-cooks] coagulation


Here is a non dairy question.....
When food preparations call for milk, a major reason why (I believe) is the
milk protein in the milk that acts as a coagulant agent. When you don't use
cow milk and substitute soy milk , you lose the coagulant factor. (ie: a
pudding won't set up) what can you use to replace the coagulation lost when
not using dairy milk?
Phillipa

----- Original Message -----

> > And for me, today's project is converting the coconut pie recipe to
> non-dairy.
>
> Cynara
>


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