RFCJ RECIPE ARCHIVE
Posted by : Blanche Nonken Pareve Cream/Milk Substitutes
GC Berry galia@topshot.com wrote: > For those who wish to make a dish pareve, I suggest using either soy or > almond milk instead of the nondairy creamers, which are full of > chemicals. The soy drinks vary greatly in quality and taste. Some are > awful. An excellent brand is Pacific Blend, avail. at the health food > store. It is chaf-K certified kosher pareve. They make several > formulations based on flavor and fat content, but all that I have tried > from this brand are excellent. I esp. like the vanilla flavored soy or > almond milk for baking; the regular flavor makes excellent "cream" > soups. The rice milks work well, also - I find that for mild-flavored recipes, Rice Dream works well; and for sweet dessert breads, soy milk works better. Rice Dream is on the thin side, like skim milk in texture and mouth feel. Soy milk (usually somewhat sweetened with organic brown rice syrup) is heavier in texture, like whole milk (but with a lower fat percentage than whole milk.) --- Blanche Nonken - www.bigfoot.com/~momblanche
