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Why is apple cider vinegar used in vegan recipes to make soy milk curdle?

Baked a vegan cake this weekend and it seemed to be a step in all the recipes I found.

asked by Heather,Menicucci over 5 years ago

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5 answers 14148 views
C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added over 5 years ago

Maybe to replace buttermilk.

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3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added over 5 years ago

Don't know for sure but....maybe to make soy cheese?

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C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

This milk + vinegar technique is used widely, not just in vegan cooking. It gives a simple alternative to cultured milk (or milk alternative) products, such as buttermilk.
Making a soy cheese is a much more complex project.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

The acid breaks down the protein, making it more amenable to being used in baked goods without their being heavy and tough. Too, it reacts so nicely with baking soda, again helping ensure a lighter product.

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4710b326 de13 4767 90e2 170f91fbc1e6  m31 comolli 2193
added over 4 years ago

Apple cider vinegar is considered a healthier/higher quality alternative to other vinegars by some people. The curdled nondairy milk usage is common in vegan baking to introduce an acid to react with leavening agents, like Cynthia mentioned. This helps vegan baked goods be lighter, a balance which is often disturbed when substituting eggs in a traditionally formulated recipe.

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