For cream-style soups, don’t just dump in soy milk willy-nilly. The texture suffers. A better bet is to use soymilk that’s diluted by about half with broth, and thicken as desired either with a roux, or with breadcrumbs, a handful of rice, or some peeled potato — with these last three, just simmer until the [...]
Also taggedBaking without dairy can be a challenge. Milk is not tricky, butter is not particularly tough. But sour cream, yogurt, buttermilk, and other cultured products can be hard to approximate. (You can just forget about cheese.) Of these, buttermilk is the easiest. You can sour soy milk in the same way that you would sour [...]
Also taggedWhen it comes to things culinary, some dairy things can be substituted for with relative success. Other things cannot. Fluid milk is in the first category. Soy milk, nut milks, and seed milks can do a pretty darned good job of substituting for liquid milk in nearly all situations. Butter is also pretty easy to [...]
Also taggedA reader asked me if I could post some tips about living without dairy products, since it sounds like she may be facing a need to do that. I’ve been doing without dairy for several years now. I have an intolerance to casein, the protein in milk. My reactions to it fall somewhere in between [...]
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