Soy milk

It can, especially in acidic coffee or when very cold soy milk meets hot coffee. Warm the soy milk first and pour the coffee into it slowly; an unsweetened barista-style soy milk is often made to handle hot drinks better.

Use unsweetened soy milk in roughly the same amount as milk in pancakes, porridge, soups and creamy sauces. For savoury dishes, avoid sweetened or vanilla-flavoured versions.

Soak dried soya beans overnight, drain and blend them with fresh water, then simmer the mixture for about 20 minutes, stirring so it does not catch. Strain through a clean cloth or fine sieve and chill promptly.

Keep opened soy milk in the fridge, with the carton tightly closed, and use it within the time stated on the packaging. Shelf-stable cartons can be kept in a cupboard until opened.

You can freeze it, but it may separate or turn grainy when thawed. Freeze it in portions for cooking, then thaw in the fridge and shake or whisk well before using.

For drinks or cereal, oat, almond or pea drinks can take its place. In baking and sauces, choose an unsweetened drink; oat drink usually gives a mild flavour, while pea drink is often closer in protein to soy milk.

Yes. Add warmed soy milk gradually to freshly brewed tea, rather than pouring cold milk into a very hot cup, to reduce the chance of curdling.

No. Soy milk is made from soya beans, so avoid it if you have a soya allergy; check mixed drinks and prepared foods for soya ingredients too.