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Cows milk can be replaced by other liquids. Rice milk, soy milk, oat milk, coconut milk, and almond milk are all excellent non-dairy milk substitutes. All of these are available as ready made commercial products, but all of them can be made at home as well. Almond Milk and Coconut milk work very well for many desert recipes, but they tend to be the most expensive. Soy, and oat milk are excellent cows milk replacers, but they may need to be flavored to taste with sweetener or an extract. Rice milk is very universal and perhaps the least expensive to make or buy.
Rice Milk
Rice milk is a good dairy substitute for many desert recipes. It is naturally a little bit lighter and somewhat sweeter than oat milk or soy milk. You can find it canned or in plastic containers in most grocery stores. A popular brand is "Rice Dream".
A common recipe to make your own rice milk is:
6 c warm water
1 1/2 c cooked rice
1 1/2 tsp vanilla
Place all three ingredients in a blender and blend on high speed for about three minutes or until smooth. Let stand for at least 45 minutes (and preferably several hours). Strain into another container with a doubled over coarse cheese cloth. The standing will settle most of the sediment.
Soy Milk
Soy milk is a good dairy substitute for most cooking and baking applications. Soy milk can be found in almost any grocery store refrigerated, canned or powdered. Common brands include: "Isomil", "All Soy", and "Eden Soy".
A common recipe for Soy Milk:
Soak 1 c dried soy beans in 5 c water for 12-14 hours. Heat 5 c water in a large saucepan medium heat. Drain your beans, and take 1 c at a time to blend with 1 1/2 c luke-warm tapwater on high in blender. Blend for 1 minute. Add blend to heated water in saucepan. ( you will probably have about 3 or so cups beans to blend 1 c at a time ). As soon as you have added all of the beans to the heated water, bring slowly to a boil, stirring constantly. Reduce heat and simmer, stirring constantly for 15 minutes.
Remove from heat. Strain through doubled over cheesecloth in a colander. Press any remaining milk form the okara with a large spoon. You may pour another 1/2 c water through it to get it all. The soy milk can now be sweetened and flavored if it is intended for drinking purposes. Start with 1/2 c or so sugar and 1 1/2 tsp vanilla or almond extract and flavor to taste.
NOTE: Do not scorch the milk while heating! It will taste HORRIBLE!!! Also, there is no need to waste your okara. Okara has many cooking applications. I will include a link on the links page to some related information including Almond Milk, Coconut Milk. If you are looking for information about Oat Milk, please Click Here.
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