Consuming milk is usually useful for providing a source of calcium for the body to maintain bone density and strength.
However,
lactose-intolerant people will have to replace their milk with something else.
There are tons of milk alternatives that you may already have in your fridge or pantry.
Here are eight milk substitutes you can try in baking and cooking at home.
1. Evaporated Milk
Evaporated milk is fresh cow's milk that has been dehydrated to 60 per cent. The process removes the water content by heating at 120 to 122 degrees Celsius.
This milk tastes like regular fresh milk, but the consistency is different. Evaporated milk tends to be thicker and less runny. The heating process of evaporated milk in a can gives the milk a slightly sweet taste, and the color is slightly darker than
regular milk. Pure evaporated milk is often used in coffee and tea in many countries.
Adding evaporated milk to the drink will give it a smoother texture with less fat content than cream. Not surprisingly, evaporated milk is often found in some dessert recipes or as a substitute for fresh milk.
2.Condensed Milk
Condensed milk is a dairy product processed by removing most water from cow's milk. This process leaves a thick liquid to which a lot of sugar is added, making it delicious as it has a sweet taste.
3. Yoghurt
Yoghurt is a dairy food made by fermenting milk with yoghurt curd and rich in nutrients, providing protein and calcium that can promote healthy gut bacteria.
Consuming yoghurt can benefit health and protect against osteoporosis, so it can eliminate irritable bowel disease and help digestion. Therefore, yoghurt is considered one of the superfoods because it has many benefits.
4. Sour Cream
Various kinds of cream can be used for cooking, including sour cream. Sour cream is often used to make multiple dishes, such as cakes, soup dishes, and salad dressings.
Sour cream is made by adding bad bacteria to milk cream. The bacteria can increase the amount of lactose, making the texture thicker. Therefore, the flavor of sour cream is quite acidic, and the texture is thick.
5. Almond Milk
If you're looking for a milk substitute that's also dairy-free, regular almond milk is fine. But remember it may add a sweet and nutty flavour to your recipe, so it's better used in sweet dishes than savoury ones.
6. Soy Milk
Soy milk is extracted from soybeans. The protein produced has an amino acid composition almost the same as cow's milk, so soy milk is suitable as a substitute for cow's milk, especially for those allergic to animal protein. Soy milk is certainly cheaper than cow's milk.
However, unlike rice milk, it also has a milky texture, so it can be used almost interchangeably as long as it doesn't change.
7. Oat Milk
Oat milk is a great choice when baking something that requires milk and an acid (such as lemon juice or vinegar) It has a high protein content that works just like regular milk for leavening.
8. Water
In a pinch, water can sometimes be used instead of recipes that call for milk, but you may experience some changes in flavour and texture. It might be less
creamy or less savoury. Add a tablespoon of butter for every cup of water; that will be part of the milk you don't miss.
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