~~ Non-Dairy Milk-Substitutes ~~

[Ice.Cream]

~~ Non-Dairy Milk-Substitutes ~~

Soy Milk

soy milk is healthy, cheap, and easy to find and use. From a nutritional perspective, soy milk has almost as much protein as dairy milk, less fat, no cholesterol, and, since most soy milks are fortified, is a comparable source of calcium. Vegans should make sure to find a brand that is fortified with Vitamin B12. Each brand of soy milk is slightly different, so try a couple and see which one suits your taste buds best. Soy milk is increasingly popular




Rice Milk

Rice milk is not as thick as soy or dairy milks, and has a somewhat translucent consistency. Because it is slightly sweet, rice milk works well in dessert recipes and is not suited for savory or salty dishes, such as mashed potatoes. Compared to soy and almond milk, rice milk has less protein.




Almond Milk

Milk made from almonds or other nuts has a creamy consistency similar to soy milk and a nutty taste perfect for making fruit smoothies or other creamy drinks and desserts. Be sure to shake your almond milk well before using.




Here’s how to use these milk substitutes:

Substitute soymilk, rice milk or almond milk for milk. You won’t even be able to tell the difference in most recipes, including breads, muffins, cakes, cookies, puddings and other creamy desserts.

In cereal, oatmeal, and beverages:

Any milk substitute will work fine, so it’s really a matter of personal taste. I find that rice milk is a bit too sweet for me on cereal, but you may find that the sweetness of the rice milk just enhances the taste of a bowl of cereal. For extra flavor, try using vanilla flavored soymilk on your cereal.

Cooking:

Regular or unsweetened soymilk will work best in recipes such as pasta sauces, cream sauces, mashed potatoes, salad dressings and other savory recipes that call for milk.

Replacing Buttermilk:

If a recipe calls for buttermilk, add one tablespoon of white vinegar or lemon juice to a cup of soymilk to replace buttermilk and mix well. It’s not quite as robust as buttermilk , but will have a similar flavor.

You add coconut extract as a good substitute for milk as well.

[~~NiTiN~~]

Originally Posted by Ice.Cream ~~ Non-Dairy Milk-Substitutes ~~ Soy Milk soy milk is healthy, cheap, and easy to find and use. From a nutritional perspective, soy milk has almost as much protein as dairy milk, less fat, no cholesterol, and, since most soy milks are fortified, is a comparable source of calcium. Vegans should make sure to find a brand that is fortified with Vitamin B12. Each brand of soy milk is slightly different, so try a couple and see which one suits your taste buds best. Soy milk is increasingly popular Rice Milk Rice milk is not as thick as soy or dairy milks, and has a somewhat translucent consistency. Because it is slightly sweet, rice milk works well in dessert recipes and is not suited for savory or salty dishes, such as mashed potatoes. Compared to soy and almond milk, rice milk has less protein. Almond Milk Milk made from almonds or other nuts has a creamy consistency similar to soy milk and a nutty taste perfect for making fruit smoothies or other creamy drinks and desserts. Be sure to shake your almond milk well before using. Here’s how to use these milk substitutes: Substitute soymilk, rice milk or almond milk for milk. You won’t even be able to tell the difference in most recipes, including breads, muffins, cakes, cookies, puddings and other creamy desserts. In cereal, oatmeal, and beverages: Any milk substitute will work fine, so it’s really a matter of personal taste. I find that rice milk is a bit too sweet for me on cereal, but you may find that the sweetness of the rice milk just enhances the taste of a bowl of cereal. For extra flavor, try using vanilla flavored soymilk on your cereal. Cooking: Regular or unsweetened soymilk will work best in recipes such as pasta sauces, cream sauces, mashed potatoes, salad dressings and other savory recipes that call for milk. Replacing Buttermilk: If a recipe calls for buttermilk, add one tablespoon of white vinegar or lemon juice to a cup of soymilk to replace buttermilk and mix well. It’s not quite as robust as buttermilk , but will have a similar flavor. You add coconut extract as a good substitute for milk as well.

Thanks Again Aunty Ji... Lagta hai aapka pighla hua dimaag phir se jamm gaya hai... AAp ko to LC school ke healt department ka leader bana dena chahiye... very nice