[Sca-cooks] Dairy substitutions

[Arglwyddes Rhiannahn]

Some of us just use one of the more useful milk products now available
(Brisbane, Aust) - lactose free milk - has the lactose already broken down and
converted - is slightly sweeter in taste to normal milk - and for those of a
diabetic nature (old fart in my house) has a lower sugar content than fresh or
lite milk

Personally I don't do the mac & cheese thing - my dairy prob extends to all
products made from dairy - cheese, yoghurt, cream, milk, milk powders, whey
powder


Rhiannahn
Lochac

-----Original Message-----
From: sca-cooks-bounces+rhaeader=bigpond.com at ansteorra.org
[mailto:sca-cooks-bounces+rhaeader=bigpond.com at ansteorra.org] On Behalf Of
kingstaste at mindspring.com
Sent: Saturday, 12 June 2004 4:31
To: jenne at fiedlerfamily.net; Cooks within the SCA
Subject: [Sca-cooks] Dairy substitutions


> Well, aside from the fact that dried milk doesn't taste the same as fresh
> ... if the packaged food has dry milk in it, I can't use it, but if it
calls
> for fresh milk I can substitute some other liquid.

Hm... what would you substitute for the milk in prepared mac and cheese?
Inquiring and lactose-irritable minds want to know.

-- Jadwiga Zajaczkowa

Well, from a period point of view, unsweetened almond milk comes to mind.
Although the cheese pretty much negates the need for a dairy substitute, for
those that want to avoid adding milk; things like goat's milk, unsweetened
soy milk, some other nut milk (unsweetened), or even a broth could give
suitable results.
Thank you Jadwiga for getting back onto food, even if it is modern packaged
stuff!
Chrsitianna


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