Oho, I see I have to support my soy milk contention against the exact opposite. I cite Cook's Illustrated #78 (Jan/Feb 06), page 3: "If you'd like to substitute soy milk for whole milk in baked goods and desserts, it's fine to do so; the added inherent sweetness works in these recipes. Our overall favorite was Silk Organic Plain Soy Milk, found in the refrigerated section of major supermarkets. Just keep the stuff out of savory dishes."