Not Milk!
Written by Andrew V., Business Development on Wednesday, August 05 2009
Milk Alternatives are growing and it is so confusing, wondering what the best solution for you might be. There are quite a few options available, and most have slightly different properties for drinking and cooking. Recently we have added many varieties for you to choose from and below are a breakdown for you to understand & help in your selection.
Whether you've got a dairy allergy or lactose intolerance in your family, or you're simply giving up milk for a while as part of an elimination diet, you may find yourself checking out the alternatives in the store.
Lactose-Free Milk
Lactose-free milk is only suitable for people with lactose intolerance; it contains the same proteins as milk and is just as allergenic for people with dairy allergies.
Soy Milk
The most widely available dairy-free milk alternative is soy milk, which can be found both in cartons on the grocery shelves as well as alongside milk in dairy cases. Competition from national brands have lowered prices, making soy milk one of the more cost-effective milk alternatives.
Soy milk is high in protein, making it an attractive alternative to milk for cooking and baking. Soy itself has a strong, distinctive taste, so make sure you like it before adding it to a sauce or to your favorite cereal.
Nut Milks
Almond milk is among the most common nut milks. Like soy milk, nut milks are high in protein and are useful for baking. You may find their taste blends in with baked goods, coffee or nutty cereals better than soy milk, although personal tastes vary. Nuts are also high in "good fats" and Vitamin E. One drawback to both soy and nut milk: both of these are common allergens in and of themselves.
Rice Milk
Unlike soy and nut milks, rice milk is not especially allergenic, making it an attractive choice for families concerned about avoiding allergens in young children.
Rice milk, especially in its vanilla flavor, is quite sweet. But its texture is the most watery of all milk alternatives, and it is not particularly useful for cooking. Being low in protein, it does not make a good nutritional replacement for milk unless heavily fortified. It is best used as a beverage and for pouring on cereal.
Hemp Milk
A newer milk alternative, hemp milk may be difficult to find in some places. Its protein level and texture fall in between that of rice and soy milk. It is more watery than regular milk when poured, but has enough protein for use in some cooking applications -- sauces that don't rely on large amounts of protein, for example.
Oat Milk
Like hemp milk, oat milk has a moderate amount of protein, making it more useful than rice milk for cooking. However, it's still not a true drop-in replacement for cow's milk in baking.
Oat milk may not be suitable for those with celiac disease, who may be sensitive to avenin protein found in oats. Oat milk is fairly mild and nutty tasting, and is a natural match for hot cereals and many breakfast foods.
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Comments
Molly on 8.05.2009 at 6:55 PM
Great post! Really informative. Thank you.