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When
you run out of something, what do you do ? The solution is to
substitute an ingredient called for in a recipe with another one, but
be careful because it doesn't always work.
More |
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OTHER (Cream of tartar,
etc.) |
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| FOR: |
SUBSTITUTE WITH: |
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MILK |
MILK SUBSTITUTES: Milk substitutes range
from soy "milk", rice or other grain "milks", and beverages based on milk
components such as whey. Do keep in mind that nearly all of these products
DO NOT have the same attributes in baking as milk;
water and fat content, sweetness, and the
ability to brown differs. Rice milk and juices tend to be sweeter and,
therefore, may affect the final taste of your recipe. Soy milk tends to
brown baked goods prematurely, while a potato-based milk tends to whiten
products.
| RICE MILK: 1
for 1. Use regular 2% or whole milk, plus 1 - 3 tablespoons
vegetable oil for texture. |
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- Low Fat,
- 350 mgs. or less sodium per serving,
- Vegan, contains no egg or dairy products.
(from betterlivingstore.com):
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Product |
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Description |
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Better Than Milk |
Carob Drink Mix |
Carob flavored instant
drink mix |
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Vance's |
DariFree |
Potato based non dairy
beverage mix |
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Insta-Soy |
Natural soy beverage
powder |
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Better Than Milk |
Light, Plain |
Fewer calories and
less fat than regular soy beverage |
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Sno-E-Tofu |
Delicious taste
similar to milk |
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Sovex |
Solait |
Soy-based non-dairy
beverage |
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Soyagen All-Purpose |
Delicious alternative
to milk |
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Soyagen Carob |
Carob flavored
alternative to milk |
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Soyagen No Sucrose |
No sugar added milk
alternative |
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Magic Mill |
Tofu White |
Creamy non-dairy tofu
milk |
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Kitchen Specialties |
White Tofu |
Non-Dairy tofu milk |
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BUTTERMILK
(CALLED REGULAR OR LOW-FAT) (one cup) |
I have
seen types called nonfat, low-fat, light and reduced-fat, including
Clabbered Milk. All are interchangeable. Most buttermilk these days
is low-fat, but you may still find the regular variety, so be aware of the
distinction. You
can make your own with any type of milk, but don't go lower than 2%;
low-fat milk makes low-fat
buttermilk, etc.
| 2/3 cup plain nonfat or low-fat yogurt plus 1/3
cup milk. |
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| Place 1 tablespoon freshly squeezed lemon juice
or distilled white wine vinegar (does not add flavor to baked good)
in a glass measuring cup. Add in milk to equal 1 cup. Stir.
Let stand for 15 minutes until it looks like its beginning to curdle
or slightly curdled. |
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| Non-dairy:
 | Place 1 tablespoon freshly squeezed lemon juice
or distilled white wine vinegar (does not add flavor to baked good)
in a glass measuring cup. Add in plain non-dairy milk (soy,
nut, rice, oat, or mixed grain milk) to equal 1 cup. Stir.
Let stand for 15 minutes until it looks like its beginning to curdle
or slightly curdled. |
| 1/4 cup silken tofu + 3/4 cup water + 1 tbsp
lemon juice or vinegar + pinch of salt (blended together) |
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COCONUT MILK |
Evaporated milk |
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CREAM CHEESE |
Neufchatel cheese:
This cheese contains 1/3 less fat than creamcheese, so the taste and
texture of the recipe will be slightly altered. |
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EVAPORATED OR SWEETENED CONDENSED MILKS |
I get asked many questions
as to whether a substitution can be made for either one or if one can be
switched for another. The answer is "not easily". Both are concentrated
milks, with condensed having more removed. Sweetened condensed milk
contains 60% added sugar, while evaporated milk contains none.
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HALF-AND-HALF or CREAM |
| 3/4 cup whole milk and 1/4 cup
heavy cream |
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| 1/2 cup whole milk and 1/2 cup
light cream. |
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| 7/8 cup whole milk and 3
tablespoons butter |
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MASCARPONE CHEESE |
For 3 cups: mix together
1 1/2 pounds cream cheese, 1/2 cup heavy cream and 6 TBSP sour cream.
For a lighter version: For 3 cups: use
1 1/2 pounds Neufchatel Cream Cheese (1/3 reduced-fat), 1/2 cup evaporated
skimmed milk and 6 TBSP light sour cream, not fat-free. |
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SOUR CREAM (one cup) |
| 3/4 cup buttermilk plus 1/3 cup butter or
margarine (melt, cool and add to buttermilk) |
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| 1/3 cup buttermilk, 1 tablespoon lemon
juice, and 1 cup cottage cheese-blended until smooth |
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| 3/4 cup milk, 3/4 teaspoon lemon juice, and
1/3 cup butter or margarine (melt, cool and add to milk) |
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| 1 cup plain yogurt or reduced-fat sour cream
(will lower fat in recipes and alter the texture and taste)
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SWEET MILK |
| 1/2 cup evaporated milk plus 1/2 cup water or
powered milk plus water |
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| 1 cup sour milk/buttermilk plus 1/2 tsp baking
soda |
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WHOLE MILK (one
cup) |
| DO NOT substitute with fruit juices. |
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| 1/2 cup evaporated milk, 1/2 cup
water OR |
| 1 cup nonfat milk, 2 1/2 tsp
butter OR |
| 1 cup skim milk, 1 tbsp melted
butter OR |
| 7/8 cup skim milk, 1/8 cup heavy
cream OR |
| 5/8 cup skim milk, 3/8 cup half
and half OR |
| 2/3 cup 1% milk, 1/3 cup half and
half OR |
| 3/4 cup 2% milk, 1/4 cup half and
half OR |
| 1 cup water, 4 tbsp dry whole milk
OR |
| 1 cup water plus 1 1/2 tsp butter
(in baking) OR |
| 1 cup reconstituted nonfat dry
milk plus 2 1/2 tsp butter |
| 1 cup minus 1 tablespoon half-and-half;
remove 1 tablespoon of butter from the recipe and add 2 tablespoons
water. |
| See also milk
substitutes. |
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YOGURT |
| 1 cup buttermilk plus 1 cup sour cream
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| 1 cup cottage cheese plus 1 teaspoon lemon
juice-blended smooth |
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