Casein & Caseinates
Full Cream Milk Powder
Skimmed Milk Powder
Sweet Buttermilk Powder
Milk Replacer (Fromylk® & Lactinov®)
Soy Protein Concentrate (Arcon®)
Soy Protein Isolate (Pro-Fam®)
Rice Protein Concentrate (Remypro®)
While milk may be a good source of calcium and protein for vegetarians, many people are reducing their consumption of dairy due to food allergies, in an effort to reduce fat and cholesterol intake, or just to take advantage of the many health benefits of soy. Need a dairy substitute for baking, cooking or drinking? Soy milk, almond milk and rice milk can all be easily substituted for dairy in most recipes.
Here’s how to use these milk substitutes:
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 flav
Goat Milk and Other Ruminant Milk
Goat, sheep, and other ruminant milks contain similar proteins to cow’s milk and are considered to have a high degree of cross-reactivity. That means that people with an allergy to cow’s milk are likely to react to other ruminant milks, too.
If you or a loved one have a dairy allergy and you’re considering trying goat milk (say, drinking it yourself, or giving it to a toddler), consult an allergist first. These milks do contain lactose and are not suitable for those who are lactose-intolerant without prior use of an over-the-counter lactase supplement.
The most widely available dairy-free milk alternative is soy milk, which can be found both in cartons on supermarket shelves as well as alongside milk in dairy cases. Competition from national brands, like 8th Continent and Silk, has lowered prices across the board, making soy milk one of the more cost-effective milk alternatives.
Soy milk is high in protein, making it an attractive alternative to milk for cooking and baking. Soy itself has a strong, distinctive taste, so make sure you like it before adding it to a sauce or to your favorite cereal.
Almond milk is among the most common nut milks. Like soy milk, nut milks are high in protein and are useful for baking. You may find their taste blends in with baked goods, coffee, or nutty cereals better than soy milk, although personal tastes vary. Nuts are also high in “good fats” and Vitamin E. One drawback to both soy and nut milk: both of these are common allergens in and of themselves.
Rice milk, especially in its vanilla flavor, is quite sweet. But its texture is the most watery of all milk alternatives, and it is not particularly useful for cooking. Being low in protein, it does not make a good nutritional replacement for milk unless heavily fortified. It is best used as a beverage and for pouring on cereal.
A newer milk alternative, hemp milk may be difficult to find in some places. Its protein level and texture fall in between that of rice and soy milk. It is more watery than regular milk when poured, but has enough protein for use in some cooking applications — sauces that don’t rely on large amounts of protein, for example.
Like hemp milk, oat milk has a moderate amount of protein, making it more useful than rice milk for cooking. However, it’s still not a true drop-in replacement for cow’s milk in baking.
Oat milk may not be suitable for those with celiac disease, who may be sensitive to avenin protein found in oats. Oat milk is fairly mild and nutty tasting, and is a natural match for hot cereals and many breakfast foods.