i love your evaluation of the different non-dairy milks! i've tried all and i think you were very accurate in your descriptions. growing up, i always drank skim milk, so rice milk was the best fit for me to drink straight up. but i LOVE almond milk. the creaminess is great for breakfast, but if i have it left over in my cereal bowl, i won't drink it because it's so thick. soy milk has come down so much in price, but i can't get over the chalkiness. but you are so right, it's great on the go! i hadn't thought of recipe/baking purposes of each, but i have used coconut milk in dairy free recipes. i'm so glad you shared this info... especially helpful will be your input on the use in quick breads!
Yay - glad to help. Thankfully, quick breads are super forgiving and seem to do fine with any milk. For most of my baking, I usually just substitute ingredients into the recipes I find either in ye ol' "Better Homes & Gardens Cookbook" or out on the web. However, I've learned in the last couple of years that "The Joy of Vegan Baking" is a pretty great cookbook, too. She gives a lot of pointers on vegan baking and substitutions. You should check it out sometime. If for no other reason, do so for her brownie and Focaccia bread recipes.
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