{"id":1971,"date":"2018-02-18T22:50:29","date_gmt":"2018-02-19T03:50:29","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?page_id=1971"},"modified":"2021-06-10T20:21:34","modified_gmt":"2021-06-11T00:21:34","slug":"substitutes-for-dairy-ingredients","status":"publish","type":"page","link":"https:\/\/www.jmcutlery.com\/wiz\/substitutes-for-dairy-ingredients\/","title":{"rendered":"Substitutes for Dairy Products In Baking"},"content":{"rendered":"

Dairy-Free Substitutes For:
\nMilk Powder,\u00a0 Buttermilk,\u00a0 Yogurt,
\n<\/strong>Sour Cream, <\/strong><\/span>Sweetened Condensed
\nMilk, <\/strong><\/span><\/span>Homemade Vegan Butter,
\nCream Cheese.<\/span><\/strong><\/p>\n

+++++++++++++++++++++++++++++++++<\/span>
\nNut-Free, Soy-Free, Dairy-Free,
\nVegan Substitute for Cream Cheese<\/span><\/strong><\/p>\n

Ingredients<\/span><\/strong>
\n1 (14-oz.) can full-fat unsweetened coconut milk <\/span>
\nOR coconut cream from a carton, refrigerated overnight<\/span>
\n1\/2 tsp teaspoons fresh-squeezed lemon juice<\/span>
\npinch sea salt<\/span>
\n4 tsp nutritional yeast (optional, gives it a savory flavor)<\/span><\/p>\n

Directions<\/span><\/strong>
\nCarefully open the refrigerated coconut milk or cream and <\/span>
\nspoon the coconut solids at the top into a medium mixing bowl.<\/span>
\n(Save the liquid for smoothies!)<\/span>
\nUsing an electric mixer, beat in the lemon juice and sea salt <\/span>
\nand nutritional yeast (if using) until smooth and creamy.<\/span><\/p>\n

Refrigerate until firm<\/span><\/p>\n

 <\/p>\n

+++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

Milk powder substitute:<\/strong><\/span><\/span><\/p>\n

I believe it’s the protein in powdered milk that is being
\n<\/span>introduced into the flour mix.
\nAlmond meal is one\u00a0<\/span>substitute that adds that.
\nMy favorite new discovery is\u00a0Instant Coconut milk powder
\nby Native Forest (a trademark of Edwardandsons.com).
\nA Great non-dairy creamer.<\/span><\/span><\/p>\n


\n\"\"<\/span><\/span><\/p>\n

 <\/p>\n

Buttermilk or yogurt does wonders for baked goods,<\/span><\/strong><\/p>\n

\n
\n

making them soft and fluffy.<\/span><\/strong><\/p>\n

This Dairy-free version of Buttermilk or Yogurt makes
\nbaked goods light and fluffy.\u00a0<\/span><\/p>\n

When the acid\u00a0in the dairy-free buttermilk interacts with the
\nbaking soda in <\/span>the recipe it leavens\u00a0the dough, allowing
\nit to rise without <\/span>the addition of yeast.<\/span><\/p>\n

 <\/p>\n

Dairy-free Substitutes For:
\nYogurt\/ Sour Cream\/ Buttermilk
\n(this formula can be cut in quarters).<\/strong><\/span><\/p>\n

Just put 1 tbs. vinegar in a measuring cup.<\/span>
\n(You may substitute 1 tbs. vinegar with 2 tbs.
\nlemon juice).\u00a0\u00a0<\/span><\/p>\n

Fill to 1-cup line with coconut cream or<\/span>
\nnon-dairy milk, organic soy or almond\u00a0<\/span>
\nmilk works fine. (Not the refrigerated
\ncartons). I prefer the smaller containers.
\nThey seem to be thicker.\u00a0<\/span>
\n
\nMix and\u00a0let sit 5 minutes until thickened. <\/span><\/p>\n

Add 1 tsp baking soda to dry ingredients per
\n<\/span>cup of dairy-free buttermilk used in the recipe.<\/span><\/p>\n

 <\/p>\n

\"\"
\n<\/strong><\/span>
\n<\/span><\/p>\n

\n

1\/4 Cup <\/span><\/span>Dairy-free Buttermilk\u00a0\u00a0<\/strong><\/span><\/p>\n<\/div>\n

Or use a\u00a0dairy free substitute\u00a0by adding 1 tsp.
\nlemon juice or white vinegar to a 1\/4 cup measuring
\ncup and adding enough dairy free milk to reach the
\n1\/4 cup mark.<\/span><\/span><\/p>\n

Let this mixture sit for 5 minutes, then use as directed<\/span>
\nin the recipe.<\/span>
\nAdd 1\/4\u00a0 tsp baking soda to dry ingredients<\/span><\/p>\n

 <\/p>\n

Use as a 1:1 replacement for buttermilk in your recipes.<\/span><\/strong><\/p>\n<\/div>\n

\n
\n

You can cut the above quantities proportionately as needed.<\/span><\/strong>
\n<\/span><\/p>\n

Sour Cream Recipe Substitutions<\/span><\/strong>
\nSubstitute one of the following for each 1 cup of sour cream
\ncalled for in the recipe:<\/span>
\nFor baking: 7\/8 cup (dairy-free) buttermilk, plus 3 tbs. butter or coconut oil.<\/span>
\nFor baking: 1 cup dairy-free yogurt plus 1 teaspoon baking soda.<\/span>
\nFor baking: 3\/4 cup buttermilk plus 1\/3 cup butter or coconut oil
\nFor baking: 3\/4 cup sour milk plus 1\/3 cup butter or coconut oil.
\n<\/span><\/p>\n

To\u00a0make<\/b>\u00a0exactly 1 cup of\u00a0sour milk<\/b>\u00a0put 1 tablespoon of vinegar
\nOR 1 tablespoon of lemon juice in a measuring cup and fill it up
\nwith\u00a0milk<\/b>\u00a0until you get to the 1 cup mark. Give it a stir. Let the
\nmixture sit for 5 minutes so it can become soured and it’s ready
\nto use.
\n<\/span><\/p>\n

++++++++++++++++++++++++++++++++++++++++++++++++
\n<\/span>
\nHomemade Dairy-Free Sweetened Condensed Milk Recipe
\n<\/span><\/strong>
\nThis Homemade Sweetened Condensed Milk recipe makes a
\ndelicious, made from <\/span>scratch version of sweetened condensed
\nmilk that you can use in coffee, baking, ice <\/span>cream and more!
\nTotal Time 35 mins Calories: 120 kcal Serving Size 1g<\/span>
\nreduces by half<\/span><\/p>\n

2 cups any milk: dairy, or almond, cashew, oat, etc.<\/span>
\n3\/4 cup coconut sugar, honey, or maple syrup
\n1 teaspoon vanilla extract<\/span>
\n4 tablespoons coconut oil<\/span><\/p>\n

Instructions<\/span>
\nWhisk together milk and sweetener in a medium saucepan
\nover medium-low heat. <\/span>Whisking often, bring to a low simmer.
\nContinue to simmer, whisking often, until milk <\/span>has reduced by
\nhalf, about 30 minutes. Once reduced, remove from heat and
\nstir in <\/span>butter and vanilla. Allow to cool completely and store in
\na mason jar in the refrigerator <\/span>for up to 1 week.
\n<\/span>To make sugar-free:Use your favorite heat-safe sugar substitute
\nin the appropriate <\/span>amounts for the recipe.
\n<\/span><\/p>\n

Author: Robyn Stone | Add a Pinch Ingredients
\n++++++++++++++++++++++++++++++++++++++<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

Homemade Vegan Butter<\/span><\/strong><\/p>\n

\n

Prep Time: 5 mins Yield: 275g\/ 9.7oz Block of Butter<\/span>
\nCreamy and super buttery homemade vegan butter! <\/span>
\nEasy 7-ingredient recipe that is spreadable, it melts
\n<\/span>nicely on toast and is great for baking and frying.<\/span><\/p>\n

INGREDIENTS<\/span>
\n1 cup (240ml) Refined Coconut Oil (Melted)*<\/span>
\n2 Tbsp Canola Oil* (See Notes)<\/span>
\n1\/3 cup (80ml) Unsweetened Soy or Almond Milk<\/span>
\n1 tsp Apple Cider Vinegar<\/span>
\n1 tsp Nutritional Yeast<\/span>
\nSmall Pinch Turmeric<\/span>
\n1\/2 tsp Salt<\/span><\/p>\n

INSTRUCTIONS<\/span>
\nAdd melted refined coconut oil to the blender jug along with the <\/span>
\ncanola oil.Add the apple cider vinegar to the unsweetened soy <\/span>
\nor almond milk and stir in so that it curdles into buttermilk and <\/span>
\nthen add it in.Add the nutritional yeast, small pinch of turmeric <\/span>
\nand salt.Blend very well until smooth.<\/span>
\nPour out into a butter dish and refrigerate until set.<\/span>
\nRemove from the fridge to thaw for a few minutes if using on <\/span>
\nfresh bread or creaming with sugar for baking.<\/span><\/p>\n

NOTES<\/span>
\n*Must be refined coconut oil not extra virgin coconut oil.<\/span><\/p>\n

*Avocado oil is a great option to use instead of canola oil. <\/span>
\nOlive oil also works but bear in mind that high speed blending <\/span>
\ncan cause olive oil to become bitter. If using olive oil, add it in <\/span>
\nat the end and mix in without blending.<\/span><\/p>\n

*Lasts up to 2-weeks in refrigerator. If you need it to last longer, <\/span>
\nfreeze the excess and only keep what you will use within 2-weeks <\/span>
\nin your fridge.<\/span>
\nAuthor: Alison Andrews <\/span>lovingitvegan.com\/vegan-strawberry-cupcakes\/<\/a><\/span><\/p>\n<\/div>\n

*Inspired by Fork and Beans.<\/span><\/p>\n

===============================<\/span><\/span><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Dairy-Free Substitutes For: Milk Powder,\u00a0 Buttermilk,\u00a0 Yogurt, Sour Cream, Sweetened Condensed Milk, Homemade Vegan Butter, Cream Cheese. +++++++++++++++++++++++++++++++++ Nut-Free, Soy-Free, Dairy-Free, Vegan Substitute for Cream Cheese Ingredients 1 (14-oz.) can full-fat unsweetened coconut milk OR coconut cream from a carton, refrigerated overnight 1\/2 tsp teaspoons […]<\/p>\n","protected":false},"author":1,"featured_media":2741,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-1971","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/1971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=1971"}],"version-history":[{"count":38,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/1971\/revisions"}],"predecessor-version":[{"id":6297,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/1971\/revisions\/6297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/2741"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=1971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}