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Milk is one of the easiest ingredients
to substitute in baking. Non-dairy milks and water are suitable
replacements with only subtle effects on taste and texture. Some
ingredients may affect the coloration of the finished product. Soy will
often cause a darker color or browning effect. Also, not all liquid
replacements are as thick as milk. In this case it is advised to reduce
the amount of liquid used from the original recipe. Add the liquid
ingredients slowly until you achieve the desired consistency.
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Butter |
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1 cup butter = |
1 cup
margarine or shortening
+ 1 1/2 tablespoons water |
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Buttermilk |
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1 cup buttermilk =
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1 tablespoon apple
cider vinegar (or lemon juice) added to
1 cup milk substitute |
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Evaporated Milk |
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1 cup evaporated
milk = |
1 cup coffee
creamer or light cream |
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Use milk free
alternatives |
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Heavy Cream |
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1 cup Heavy Cream
= |
2/3 cup milk
substitute added to 1/3 cup margarine or oil |
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*Melt margarine
prior to measuring |
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**Not recommended
to be used as a whipping cream |
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Juice |
Fruit juice can be
used as a replacement, but can impart sweetness. Juice is also
acidic and is best served in recipes that include baking soda. The
amount used will depend on the thickness of the juice. |
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Light Cream |
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1 cup Light Cream
= |
3/4 cup milk
substitute added to 1/4 cup margarine or oil |
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*Melt margarine
prior to measuring |
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**Not recommended
to be used as a whipping cream |
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Nut Milk |
1 cup nut milk = 1 cup
cow’s milk
Nut milks, such as
almond, are best served in cereals and dessert recipes. |
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Rice Milk |
1 cup rice milk = 1
cup cow’s milk
Depending on the
brand, rice milk can be thinner than cow’s milk and you may need to
reduce the amount used in the recipe. For baking, you can add 2 or 3
extra tablespoons of cooking oil to help offset a watery
consistency. |
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Soy Milk |
1 cup soy milk = 1 cup
cow’s milk |
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Sweetened Condensed
Milk |
Sweetened Condensed
Milk Substitute
In a blender mix:
1 cup milk powder such as Vance's DariFree
2/3 cup granulated sugar
1/3 cup boiling water
3 tablespoons margarine
Refrigerate before
using.
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Vance's DariFree |
3 tablespoons of dry
powder + 1 cup of water = 1 cup milk
The best way
to make Vance's is to boil water and add to the dry powder, mixing
completely. Refrigerate. Remember to stir or shake milk prior to
using.
Vance's
offers a special pitcher for making milk through their website. |
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Water |
Approximately 3/4 cup
water = 1 cup cow’s milk
Water is commonly
substituted for milk in recipes. Add water last to the recipe,
stirring in small amounts until the proper consistency is achieved. |
Milk, butter and cheese substitutes may
still contain dairy ingredients. Many brands claim to be dairy-free, but
in truth they only eliminate lactose. Dairy protein (casein or whey) is
regularly found in soy or rice milk, cheese substitutes, margarine and
butter substitutes. Do not assume that because it is a soy product it does
not incorporate dairy/milk ingredients.
Most non-milk substitutes are based on
soy because of its versatility. This can be problematic for people
allergic to both soy and milk. However, there are milk-free/soy-free milk,
butter and cheese alternatives using rice or nuts. Another consideration
for gluten-free diets is that many rice milk beverages contain gluten due
to the manufacturing process. Always verify the safety of these products
with the manufacturer before consuming.
There are many non-dairy cheese recipes
that can be customized to your diet. Most of these can be made without
wheat/gluten, soy, corn or eggs. They feature Nutritional Yeast, which is
inactive yeast safe for people with Candida. This ingredient lends a rich,
cheese-like flavor, as well as protein, vitamins and minerals. The author
Joanne Stepaniak writes terrific
books on creating
homemade Vegan cheeses and has a website,
https://www.vegsource.com/jo/ you might find helpful.
Real maple syrup may have added milk
ingredients due to the manufacturing process. This will not be listed in
the ingredients since it is not an added product. A confirmation from the
manufacturer is recommended if you have a milk allergy.
For information on substituting for butter or margarine please see
Substituting Fats.
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