Soya milk

Yes. For coffee, warm it gently and pour it in slowly; very hot coffee or a sharp, acidic brew can make it split. A barista-style soya milk is formulated to foam more smoothly for cappuccinos and flat whites.

Usually, yes: replace cow’s milk with the same amount in pancakes, porridge, sauces and many cakes. For a savoury sauce, warm it gently and avoid boiling, which can affect its texture.

Warm the soya milk first, then add the coffee or tea gradually rather than pouring cold milk into a very hot drink. Barista-style versions are often the easiest to foam and less prone to splitting.

Keep an opened carton in the fridge, close it between uses and follow its stated use-after-opening time. Unopened shelf-stable cartons can be kept in a cool cupboard; refrigerated cartons need to stay chilled.

Oat, pea or dairy milk can replace it in drinks and cooking, though the flavour and foaming differ. In baking, most unsweetened plant milks work in equal amounts; choose an unflavoured one for savoury dishes.

It works well in porridge, pancakes, béchamel-style sauces and creamy soups. In Japanese cooking, soy milk is also served in soy-milk hot pot, or yudōfu-style nabemono, with tofu and vegetables.

Soya milk is not a substitute for breast milk or infant formula during a baby’s first year. For young children, serve it in a cup rather than a bottle once they are ready, and never give it to a child with a known soya allergy.