Good Substitute For Soy Milk
May 2, 2016 - The good news is that those who want or n. A popular alternative to dairy milk, soy milk is a bean extract of soybeans and commonly sold in.
So I've turned mostly vegan for health reasons and the only thing that I couldn't give up were my lattes. No sirree Bob. No can do.But I was on the lookout for a good substitute; the emphasis being on 'good'. Tried every type of milk substitute on the market, but had no luck. Soy, too pasty (and insidiously unhealthy), rice milk buried the latte flavor in a water grave, almond milk gave a strong 'synthetic' flavor and hemp milk - fuggedaboutit!
I started thinking about cashews. They're sweet and creamy with a fairly neutral taste. Trouble was you can't find cashew milk on the market. So what's a steampunk barista to do? Make your own of course.
And make it I did, and after a few tries I have to say I have replicated the taste of a whole milk latte to the point that the two are indistinguishable. Seriously, absolutely, incontrovertibly indistinguishable. The only issue was latte art, and I had resigned myself to the fact that poured art was the price I'd have to pay for a healthy, tasty, guilt free latte. But in the last couple of days I've even made a bit of progress on that front (pic below).
So here's the recipe if anyone is interested:
1) Soak cashews in water overnight (or 5 hours seems to work if you're in a hurry).
Good Substitute For Soy Milk Recipe
2) Put in a blender or food processor and blend for about two minutes with equal amount water (1:1 ratio).3) Add a couple more cups of water and blend again for another two minutes.
4) Strain into a container using two layers of pantyhose material (I got knee highs from Walmart).
5) Strain again with single layer of pantyhose material (straining is the most important part of this process).
6) Add enough cups of water to the final mixture to get to a 1:4 nuts to water ratio.7) From here you can improvise per your preference. Unlike moo juice, cashew milk will not sweeten when steamed, so you'll have to make it taste the way you want it to taste when it's steamed. I add a little sugar and a pinch of salt. You can add vanilla, pumpkin spice, whatever you want. The neutral base of this milk will support any flight of flavor fancy. I got to the proper proportions by comparing samples of steamed cashew milk with steamed cow milk.
The 1:4 ratio will make milk of the 2% cow milk consistency, so if you want to adjust that you can do so as well. Shake before use. And enjoy.
Milk Substitutes For Cereal
Now about latte art. It was really tough to pour any kind of latte art in the beginning. Cashew milk is pretty creamy, but for some reason more 'runny' than steamed milk. Having said that in the last 3 to 4 days I've been able to finally start seeing some results and I think given some practice you'll be able to get the same results from this as well.I looked high and low before getting this bona fide alternative so figured I'd share. Below is my last latte art pour. As you can see, not quite there yet, but a few more days and I'll be pouring respectable latte art with it too.
The byproduct of this process is this cashew pulp, which can be used to make the most delicious vegan Kulfi dessert that you've ever had. But that's for another forum altogether.
Pics:
Latte art attempt with cashew milk
Latte art with regular milk
X men 2 full movie. Anyone who did any cooking before the 1990’s rolled around will probably remember evaporated milk well. It was an ingredient found in many recipies, and was well stocked in kitchens everywhere. This was partly a result of the economic crisis and gas shortage of the 70’s – with resources in tight supply, condensing milk by evaporating some of the water content was a good way to make milk stretch a little bit further. It was also a mark of where food preservation and transportation technology was – evaporating and canning milk was the best way to make it last longer and transport it further.
These days, you’ll be hard-pressed to find a millennial who has ever heard of evaporated milk, let alone keeps a can in their pantry. Social attitudes about food have changed drastically, and today’s fashionable foodies wouldn’t dream of eating canned…well, anything. Which is a shame, because there are some truly wonderful foods to be found in cans. Like evaporated milk!
Evaporated milk is just regular milk that has had some of the water content boiled off. You can think of it as a richer, milkier, slightly caramelized milk. It’s milk plus, and it’s often called for in recipes that need that extra little bit of richness. Especially desserts. So what do you do when you want to bake a Tres Leche cake in the middle of the night and the only place that stocks evaporated milk closed hours ago? Don’t worry, we have an evaporated milk substitute for any occasion!
Make Your Own Evaporated Milk
Probably the best way to fill an evaporated milk requirement is to make your own. It’s surprisingly easy and straight-forward: take some regular milk, and boil it down. Specifically, you want to boil 2.5 of milk down to one cup of evaporated milk. The only real trick here is to make sure you don’t burn the milk too badly. It should be a little bit browned, and have some warm caramel flavors, but not so brown that it doesn’t taste like milk anymore. Use low to medium heat and stir frequently to keep from burning it.
Make Your Own Evaporated Milk With Milk Powder
As discussed, one way to do this is to remove the water from milk by cooking. It makes sense then that you could also simply mix the some amount of solids – i.e. milk powder – to the needed amount of liquid. You would read the label o f you milk powder and determine how much is needed to make a cup of milk then add to that amount of powder 60% less water. If I need a cup of evaporated milk, I would use the amount of powder to make 2.5 cups of milk and add to it 1 cup of water. Mix well and there you have it.
Milk and Half and Half
A simple combination of milk and half-and-half can fill in as an evaporated milk substitute in many recipies. Mix 3/4th of a cup of regular milk with 1/4th of a cup of half-and-half for every cup of evaporated milk you need. This is a much simpler way to get to a working evaporated milk substitute than evaporating it yourself, but you will lose some of the richness that comes from cooking the milk. This approach is best used in recipes where the evaporated milk would have been overwhelmed with stronger flavors anyway.
Almond Milk/ Soy Milk
Sometimes, the issue isn’t availability, it’s palatability. For people who have dairy intolerances, milk in any form is a no-no. In that case, it’s often possible to use vanilla flavored soy or almond milk. You’ll want to use about 3/4ths the amount of almond or soy milk as evaporated milk. Also, keep in mind that soy milk separates into liquids and solids under heat, so if you’re using it in a sauce, try to add it after you’re done heating!