Tip of the Day: Experiment with non-dairy milk

by Alanna Kaufman, Posted May 2nd 2008 @ 8:34AM

So many of us are lactose intolerant these days, but there are so many milk substitutes that it's difficult to know where to turn! Find out where to go, and how to incorporate these substitutes into your cooking.

Substitute dairy products fill the supermarkets. For milk alone, you can find almond milk, coconut milk, hemp milk, oat milk, potato milk, rice milk and soy milk. There are low-fat, unsweetened, and flavored varieties, and while some have a supermarket aisle devoted to them, others are in the refrigeration section. How do you know which ones to choose?

As you might expect, it depends on the use. For incorporating into desserts and sweet items like banana bread, opt for a choice like almond milk, as it contains a slight sweetly almond taste, which would not go well for savory dishes or curries. The same applies for rice milk.

For almost anything, you can substitute soy milk. It works well in pancakes and waffles, and while it usually comes with some flavor, you can also buy unsweetened varieties. For more info on the stuff, check out Soyfoods. I've never personally tried hemp milk, but apparently its heavy enough to work in things like smoothies and cereals.

For more information on dairy-free milk options, you can check out Go Dairy Free (scroll down on the page to read about the substitutes), or here for some quick info.

I always opt for the lighter and non-fat varieties of milk substitutes, but all options taste pretty similar. The difference is in the consistency. Like with dairy milk, fuller fat versions are often thicker.

Not sure if you're lactose intolerant? Try a do-it-at-home test.

Filed Under: Health & Medical, Vegetarian/Vegan, Tip of the Day, Ingredients
Tags: dairy, hemp, lactose-intolerence, milk, non-dairy, rice, soy, Tip of the Day, TipOfTheDay, vegan, vegetarian