Milk Substitution


goat’s milk (This is easier to digest that cow’s milk.)

OR

oat milk (This is more expensive and less nutritious, but a good all-purpose substitute for milk in cooking. A good choice for vegetarians.)

OR

buttermilk (This is especially good in pancakes or waffles. If using in a baked good, 1C milk = 1 C buttermilk – 2 teaspoons baking powder + 1/2 teaspoon baking soda)

OR

soy milk (This is more expensive and less nutritious than ordinary milk. It has a nutty flavor and turns beige when cooked. It works well in most baked goods, but it’s a risky substitute in savory dishes.)

OR

rice milk (This is more expensive and, unless fortified, less nutritious. It’s great for making desserts, but it’s too sweet for savory dishes)

OR

almond milk (This also is more expensive and, unless fortified, less nutritious. It’s very sweet; use it in desserts only)

OR

water (makes eggs creamier in scrambled eggs, gives breads a coarser texture and a lighter crust)

OR (in baked goods) sour cream (This makes baked goods more tender and moist. For each cup of milk you replace, subtract one teaspoon of baking powder and up to three tablespoons of fat from the recipe and add one cup of sour cream plus 1/2 teaspoon of baking soda.) can be substituted for milk.

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