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KMBJBB's Photo KMBJBB Posts: 1,140
7/26/12 6:09 P

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I drink Almond milk, both original and dark chocolate. I cook with rice milk. It makes the best bread. My ice cream is either almond, rice or coconut milk. I finally found a cheese which I can handle and does taste good and also will melt, and that's the Daiya brand. I make my own vegan parm cheese when needed and I use Earth Balance whipped "butter". I was using Best Life Buttery Baking Sticks, but all the stores in my area stopped carrying it.

Kristina

"Kindness is a language which the deaf can hear and the blind can read." - Mark Twain


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LITTLEBOPEEP2 Posts: 22
6/24/12 5:34 P

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I use almond milk. Sometimes I find coupons and sales for 2/$5 at Harris Teeter. I recently read an article in a magazine about making coconut milk cream to put on top of pineapple. Doing this for the 1st time today.

I am also going to make some soy yogurt cheeze to use as dip with my veggies this week. I found a recipe and you can add herbs, etc.

KOALA_BEAR's Photo KOALA_BEAR SparkPoints: (16,966)
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8/11/11 1:47 A

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I mostly use soy milk in Plain, Vanilla & chocolate flavors - I like the Slik brand the most. Have also tried the Almond milk and it was better than the Rice, I thought. For some recipes I use tofu (soft ofr firm depends on what I think the texture should be) and found some canned coconut milk to use for desserts and in Thai cooking.

If somethings needs to be thicker than plain water, I have tried using arrowroot or cornstarch (if it will be cooked.)

If I must have frozen desserts then I buy the soy products but am trying to get off all sweetners. Sometimes I slip though or just settle for sorbet and if I'm really bad then diet Jello - it has both artificial colors and flavors. Mostly I stick to fresh fruit; unsweetened applesauce (Mott's is the best), or dried fruit.

Now that I'm getting off the sweets, I find I don't miss them quite as much but it's taken a long time - I too miss pudding the most but found some chocolate soy stuff at the store. It ws okay but nothing like I remember. Guess I'll have to make up my own recipe.

K.bear


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SKRINK Posts: 201
7/23/11 9:26 P

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I am allergic to soy as well as dairy, so I've had to find alternatives. For milk I'm happiest with Almond Dream, but only in hot cereals or for baking. I have yet to find anything I can drink straight. Cheese I've given up on, and that has been really hard. There are just no good alternatives that I've found. I wish the goat milk/hard cheese thing worked for me! So Delicious has a coconut milk yogurt that I like, but it is really pricey. Where I live it's hard to find so I have to order it by the case. I use the plain a lot for baking (the flavored ones are LOADED with sugar), and I can doctor it up with berries and honey for a snack. It does take some getting used to but I really like it now.

KAAAU1 Posts: 3
7/14/11 3:07 P

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I use Goat milk. Many who are dairy intolerant can use it. It is the closest in composition to breast milk and is the reason many can tolerate it. It makes wonderful gravies and cream soups.

I also use Coconut milk and almond milk for smoothies or hot cereal.

Although I can eat rice, rice milk burns my throat and I am soy intolerant so that leaves that alternative out as well.

I can also use half and half (but not cow's milk) without it bothering me which my doctor says isn't that unusual, go figure.

For cheese I use goat cheese and yogurt which I get from the health food store. There is also a goat milk ice cream which is delicious. You can usually find a lot of stuff online and can have it shipped but you have to buy larger quantities.

I know that hard cheese and mozarella is what some people can handle when they can't handle milk.

I have been on probiotics the last few months (I take 3-5 capsules 3 times a day) and it has helped my intestines heal from taking so many anibiotics and losing the good bacteria which has helped reduce many of my intolerances.


FERNCREST Posts: 773
8/15/10 8:47 A

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I use soy for almost everything and condensed milk for recipes.

PJC369 Posts: 46
8/12/10 6:22 P

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You just have to watch that the cheese doesn't have any "modified milk ingredients". I also make sure that it has the natural bacteria cultures and as little ingredients as possible.

LITTLEBOPEEP2 Posts: 22
8/12/10 9:45 A

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I have slight food allergies, which includes milk.
What brand of cheese works well?

HADENOUGH6's Photo HADENOUGH6 Posts: 36
3/26/10 4:45 P

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Our family loves the Coconut milk. It is thick like milk. It is great in smoothies and for puddings and in cereal. They even make a creamer,though it is hard to find.They also have a yogurt...I am not a fan. But, I just have a thing about yogurt. Check it out. Our family has milk and soy allergies so rice milk or coconut was our only options.

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MLKEENAN1 Posts: 1
2/28/10 9:08 P

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I also have dairy allergies. I found great recipes on this website:
www.diaryfreecooking.org
Every wk new recipes are emailed out, it was a great way for me to learn how to substitute dairy free products.
www.dairyfreecooking.org

ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
2/28/10 1:11 A

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However, I'm thinking maybe I won't make any more. Yet, again, with coconut milk and maybe some actual shredded coconut (if you like shredded) - and/or add some really drained crushed pineapple or pineapple tidbits, and even mandarin oranges and mini-marshmallows. Come to think of it (it's been a lot of years ago) Mom used to put drained fruit cocktail into it. And maybe you can get some other ideas. Well, I guess all is not lost.

Echo from Tucson, AZ
CINDYOSB's Photo CINDYOSB Posts: 23
2/28/10 12:27 A

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This is such a great tip. I can't wait to try the pudding and I'm not sure why it isn't everywhere. I've looked at quite a few allergy cookbooks,websites,bogs etc.
It will help me so much, I find I can live without almost everything but there are times I want something cool and creamy and sweet. Your pudding recipe is perfect! Thanks so much!


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ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
2/27/10 11:28 P

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I made the pudding from scratch -- it cooked up okay, it's just that the pudding did not taste good. My Mom used to make it all the time when were kids, but everything tasted really good then. And my taste buds have been distorted so much that's probably the reason. Maybe if I try with coconut milk, it would be better. I think I might like the coconut flavor.

Echo from Tucson, AZ
IRISSK's Photo IRISSK Posts: 81
2/27/10 10:53 P

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It's interesting that you had trouble with almond milk. Did you use it with boxed pudding or a home-made recipe? I always do homemade, and have not had a problem.

Iris

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ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
2/27/10 5:24 P

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Yesterday I made some Tapioca pudding with Almond milk. I did not particularly like it. Will try again with something else besides tapioca pudding. Oh well-

Echo from Tucson, AZ
PJC369 Posts: 46
2/27/10 4:04 P

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I have not tried soya milk in sauces but know that Almond milk does not thicken up either. The best is coconut milk, that is why it is used in all asian cooking!

ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
2/24/10 4:45 P

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Thanks for those hints -- didn't even think about that. Will put them to use.

Echo from Tucson, AZ
IRISSK's Photo IRISSK Posts: 81
2/24/10 4:36 P

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PS. a dash of vanilla or coconut, almond or peppermint extract(or kalua, creme de menthe, etc.) after it is off the stove enhances the flavor.
So does using vanilla or chocolate milk. You can enjoy unsweetened chocolate (or vanilla) almond breeze or westsoy's soy slender (also in those flavors) for few calories and the extra punch of flavor beyond plain milk.

emoticon
Iris

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ELLIE381's Photo ELLIE381 SparkPoints: (101,781)
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2/24/10 3:54 P

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Iris
Thank so much. That is wonderful, think of what I have been missing out on. I should have just tried it. emoticon

Ontario, Canada


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IRISSK's Photo IRISSK Posts: 81
2/23/10 11:58 P

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Ellie,

I make pudding using soy milk all the time. Rice milk works too. I don't know who you talked to, but I'd try it. It has worked in my home for years. In fact, 3 tbsps. corn starch + 5-6 tbsp sweetener of your choice + 4 tbsp. cocoa mixed together, and then whisked as 2 cups of milk of your choice (soy, almond, coconut, etc.) makes great pudding. Just follow the same cooking directions you would use for any pudding. In the micro, 3 minutes, stir, 1 minute, stir, 1 minute stir and if needed another 30 sec.
Stovetop - stir constantly over med heat as you bring to a boil. Let bubble for 2-3 minutes and then remove from heat.

Iris

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ELLIE381's Photo ELLIE381 SparkPoints: (101,781)
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2/23/10 7:54 A

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That is interesting about the almond milk in pudding. Please let me know how it turned out. I talked to a company about using soy milk in different things and they told me it just will not work in making puddings. It doesn't thicken up.

Ontario, Canada


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ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
2/22/10 7:16 P

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Well - I mad the mistake about buying some store brand yogurt because it was cheap and on sale. I had a carton and needless to say, all heck broke loose. Then, after the fact, I read the ingredients and it has MILK in it. I'm so mad -- It's my fault I did not read the label, and I bought several and wasted that money. The name brand of yogurt is just fine with no problems. So, there goes some yukky yogurt to a friend. Am going to make some tapioca pudding with almond milk tomorrow. Am expecting it to be good. Yogurt is good to replace sour cream.

Echo from Tucson, AZ
IRISSK's Photo IRISSK Posts: 81
2/22/10 7:05 P

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I also have dairy allergy (and lactose intolerance) but have found that I handle plain yogurt well, though not other dairy.
Also, there was just a blog entry about making yogurt in your crock pot. I tried it last night, using the soy milk I had (and some plain dairy yogurt for starter). It came out fine.

Another option is to replace yogurt in recipes with soy sour cream. I know Tofutti makes one.

Iris

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ELLIE381's Photo ELLIE381 SparkPoints: (101,781)
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2/21/10 7:37 P

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Thanks. I just bought some Almond milk but have not tried it yet. I just have to watch what I put it in because my husband has a nut allergy.

Ontario, Canada


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MIMOTOGO's Photo MIMOTOGO Posts: 2,605
2/21/10 6:09 P

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I just discovered Coconut milk too! It's a wonderful alternative. It's in the health food section in the frig. Has a carton just like a 1/2 gal of milk. Too cool!

~*~Kim~*~

Find your happy spot in every day!



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ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
2/21/10 5:17 P

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I found two glutenfree/lactose intolerant cookbook. Rice milk, almond milk, coconut milk. Or for drinking or using is some dishes: fruit drinks in your blender. green/white tea for drinking. To use in soups, etc Kitchen Basics puts out chicken, veg and beef stock. I think there's a couple more, but can't think of them right now. I think you could use yogurt for cream items with some stock also. In mashed potatoes the stock instead of milk is good. Soy tastes yucky to me.chuckle Echo

Edited by: ECHOBLUE1 at: 2/21/2010 (17:19)
Echo from Tucson, AZ
MOMOU18 Posts: 93
2/21/10 10:54 A

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Ellie, Have you tried Almond or Rice Milk?

ELLIE381's Photo ELLIE381 SparkPoints: (101,781)
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2/21/10 10:20 A

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I would not drink soy but I do use it on cereal and in some things that call for a little milk.

My problem is my body does not digest any milk products so then I run into way more problems.

Ontario, Canada


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KATHRYNDALE50 Posts: 2
2/20/10 5:16 P

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i tried soy milk with a friend and we both had the same reaction to the milk==it made our stomachs hurt like crazy. regular milk gives the same reaction, just not so bad. i use lactaid 2 percent. emoticon

ELLIE381's Photo ELLIE381 SparkPoints: (101,781)
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2/20/10 8:54 A

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I replace my milk products with soy but I am hearing so many negative things about soy that I'm not sure this is the best thing either.

Ontario, Canada


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XENA47's Photo XENA47 Posts: 214
2/20/10 1:28 A

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I've had pretty good luck replacing yogurt with blenderized tofu and lemon juice. A lot depends on the recipe you use. Lemon juice or vinegar will give it a similar degree of tartness. Sometimes a sweetener of choice is helpful too.

"Hunger is fat leaving the body."


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MOMOU18 Posts: 93
1/24/10 7:39 P

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I am not lactose intolerant, I have a slight milk allergy. So lactaid would not make a difference for me. I get headaches and congested if I have much dairy..

KATHRYNDALE50 Posts: 2
1/24/10 5:23 P

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i like using lactaid 2 percent with extra calcium. i use it in a a lot of recipes and you wouldn't know the difference.

in my coffee i love using half and half.

MOMOU18 Posts: 93
1/24/10 10:20 A

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I use almond milk. It is fine in recipes that call for milk if you use the plain unsweetened one. It is ok in cereal if you use the vanilla one. My only problem is coffee. I use dairy in coffee, I am not horribly allergic but I wish I could find a good coffee creamer that is non dairy and less toxic. Those non dairy creamers are full of chemicals.

MOMMAGPLUS11 Posts: 2,669
1/24/10 9:29 A

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I simply avoid milk and milk products such as cheeses and things. I have tried soy and other milk substitutes, and they are horrible for me.

LADYCITY's Photo LADYCITY Posts: 245
1/19/10 2:45 P

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Soy Yogurt and Rice Milk, I don't have milk allergies but my man we're thinking is lactose and tolerant so I put this stuff in the ingredients and he doesn't even notice a difference.

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ELLIE381's Photo ELLIE381 SparkPoints: (101,781)
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1/17/10 5:35 P

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When my son was very young I tried the rice milk. I have not tried it recently so will do that with some recipes. Thanks.

Ontario, Canada


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ANTIQUECH Posts: 1
1/17/10 5:33 P

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I am allergic to dairy and have switched to Rice Milk. It works perfect in all my recipes and I use it on my cereal. It doesn't have a strong flavor which is why it seem to work great in recipes. I use the original with no flavoring or added vitamins as they change the flavor

JACKSMOM10's Photo JACKSMOM10 Posts: 317
1/5/10 10:34 A

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DD and I are allergic to dairy and soy, so usually we skip those recipes all together, but recently found lactaid makes a yogurt, and a cottage cheese, excited to try these!

Philippians 3:13-14 (The Message)
Focused on the Goal 12-14I'm not saying that I have this all together, that I have it made. But I am well on my way, reaching out for Christ, who has so wondrously reached out for me. Friends, don't get me wrong: By no means do I count myself an expert in all of this, but I've got my eye on the goal, where God is beckoning us onward—


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ELLIE381's Photo ELLIE381 SparkPoints: (101,781)
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1/5/10 7:19 A

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Thanks for the tip.

Ontario, Canada


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AUSSIEYANK's Photo AUSSIEYANK Posts: 378
1/5/10 5:34 A

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When using soy yogurt just watch out that you got plain not vanilla cos boy did that make my salsa dip taste funny, LOL!!!

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STARTING_TODAY Posts: 4
1/4/10 3:14 P

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YOSO Soy Yogurt tastes really good & works pretty good. DS has a dairy allergy & he uses it with no problems.

http://www.yoso.ca/product_yogurt.html


ELLIE381's Photo ELLIE381 SparkPoints: (101,781)
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12/30/09 7:55 A

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I really don' know I usually skip those recipes. I don't eat any dairy but do use soy products. I have to try replacing yogurt with soy yogurt in recipes. If you try it first let me know what you think. I have only tried replacing milk with soy in everything.

Ontario, Canada


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AUSSIEYANK's Photo AUSSIEYANK Posts: 378
12/29/09 4:23 P

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Soy yogurt, if you can find plain not vanilla flavoured. Otherwise, I just read up on tofu so perhaps soft tofu could work for you. Goodluck:)

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LITTLEBOPEEP2 Posts: 22
12/29/09 3:00 P

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Does anyone have a replacement for Yogurt in recipes?


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