Cooking with a Milk Substitute
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Added Nov 07, 2008
If I'm trying to avoid dairy, can I substitute rice or soy milk when cooking if a recipe calls for milk?
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By Loic, Dec 11, 2008
My family has been dairy free for over a year. Our youngest member was diagnosed with a dairy allergy, one among many, and we've had to remove dairy from our house altogether.
In the past year of cooking/chemistry experimentation, we've encountered the same issue. What can you use instead of cow's milk? Rice milk is too thin, and you might as well use water. Soy milk works, but it's better if you use the creamy kind, for cooking. There's also oat milk, which is our favorite, and has all the thickening properties you find in oat meal. It also taste the best. We've not tried the nut based milks like almond milk, because our little one is allergic to nuts as well. Maybe someone can comment on those.
I hope the helps. Keep me posted.
By Lauren Colley, Apr 09, 2009
That's a toughie. With baked goods, like muffins, I've never had a problem. But rice milk and soy milk both have a tinge of sweetness to them, which I think is enhanced by any amount of heat. I've had more luck using hemp milk instead of soy milk in a sauce or hot dish....
By Holly C, May 04, 2009
Almond milk is another one to consider, especially for baking. (Health food store is your best bet here).
I'm glad for the heads up on hemp milk, though- never encountered it before. I love hemp anything - textiles, etc. & believe widespread farming of it could really green up our economy- especially if it replaced some tobacco crops, etc. so always happy to see hemp on the horizon.
By Deidre, May 15, 2009
You can generally substitute either of those in a recipe without a problem, as long as you get the unflavored kind.
For other uses, hemp milk is great, but the downside is that it's very high in calories. I prefer almond milk. It doesn't have a strong taste at all, and it's only 40 calories in a cup if you get the unsweetened kind. I love it.
By Karyn Polewaczyk, Jun 23, 2009
I've used soy milk as a substitute for cooking for two years and haven't had any problems with it. I've even used soy cheese, melted over eggplant in the oven, and that, too, was fine. Almond milk tastes too nutty for me.