Dairy Substitutions

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Sarah

ingredients

• cream Varieties: Creams vary according to the amount of butterfat they have. Lightest of all is half & half, which is half milk, half cream and weighs in with a butterfat content between 10.5 - 18%. It can’t be whipped, but it’s nice with coffee, or on cereal. Light cream = coffee cream = table cream is richer at 18 - 30% fat, but it still can’t be whipped. Light whipping cream = whipping cream (with a butterfat content of 30 - 36%) and heavy cream = heavy whipping cream (with at least 36% fat) are heavy enough to whip, and aren’t as prone as lower-fat creams to curdling in sauces. The higher the butterfat content, the less beating is required to get whipped cream. Europeans go for even heavier creams, like double cream (with a butterfat content of 42%), extra-thick double cream, and clotted cream = Devonshire cream, which is often spread like butter over scones. Look for clotted cream in large supermarkets, but (perhaps luckily) the double creams are very hard to find. You can buy ultra-pasteurized versions of these creams, but they tend to have a burnt milk taste and don’t whip as well. Substitutes: evaporated milk (This is lower in fat, and it’s hard to whip. It also has a slight burnt milk taste.) OR yogurt (This tends to curdle in hot sauces or soups, but it works well in cold soups.)
• evaporated milk = condensed milk = concentrated milk Notes: This is sold in cans, and comes either whole or nonfat. Don’t confuse it with sweetened condensed milk, which has lots of sugar and is not a good substitute. While evaporated milk is sometimes called condensed milk, most recipes that call for condensed milk are referring to sweetened condensed milk. Evaporated milk is sold with varying amounts of butterfat, ranging from whole evaporated milk with about 8% to skim evaporated milk with about 0.5%. To reconstitute evaporated milk, combine it with an equal amount of water. Substitutes: half & half OR milnot (available in Britain; whips better than evaporated milk) OR cream (higher in fat, but works well in pumpkin pies)
• half-and-half = half & half (10.5 - 18% fat) Substitutes: equal parts cream and milk OR evaporated milk OR 7/8 C milk + 1 1/2 tablespoons butter or margarine
• heavy cream = heavy whipping cream (at least 36% fat) Substitutes: creme fraiche (for making cream sauces) OR 1 C heavy cream = 3/4 C milk + 1/3 C butter (will not whip) OR light cream (will not whip) OR evaporated milk (especially in cream sauces) OR milk (will not whip; makes cream sauces much less flavorful) OR blend equal parts milk and cottage cheese (Warning: Substituting light cream or milk for heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces less rich and creamy.) OR pureed cottage cheese OR pureed ricotta cheese OR silken tofu
• Notes: Unlike heavy cream, lower-fat substitutes like half-and-half and evaporated milk tend to “break” or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don’t let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps. Ultra-pasteurized whipping cream is harder to whip and has some unpleasant flavor notes.
• ight cream = coffee cream = table cream (18 - 30% fat) Substitutes: evaporated milk OR half and half OR 1 C = 7/8 C milk + 3 tablespoons butter OR blend equal parts milk and cottage cheese Notes: Unlike heavy cream, lower-fat substitutes like light cream, half-and-half, and evaporated milk tend to “break” or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don’t let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps.
• light whipping cream = whipping cream (30 - 36% fat) Substitutes: heavy whipping cream OR evaporated milk Notes: Unlike heavy cream or whipping cream, lower-fat substitutes like half-and-half and evaporated milk tend to “break” or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don’t let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps.
• milk = cow’s milk Varieties: skim milk = nonfat milk (0.5% fat), low-fat milk (2% fat), and whole milk (3.5% fat). You can buy it fresh, or as powdered milk, canned evaporated milk, or UHT milk packed in aseptic containers. Fresh is best for drinking and delicate desserts, the other kinds pick up an unpleasant caramelized flavor when they’re heated for packaging. Acidophilus milk tastes much the same as ordinary milk, but it includes the beneficial acidophilus bacteria that are destroyed during pasteurization.
• Substitutes: goat’s milk (This is easier to digest that cow’s milk. Fresh goat’s milk is a good all-purpose substitute for cow’s milk, but non-refrigerated forms have an unpleasant tangy, barnyard flavor that overpowers subtly-flavored dishes.) OR oat milk (This is more expensive and less nutritious, but a good all-purpose substitute for milk in cooking. A good choice for vegetarians who object to the animal exploitation involved in the production of cow’s or goat’s milk.) OR buttermilk (This is especially good in pancakes or waffles. If using in a baked good, 1C milk = 1 C buttermilk - 2 teaspoons baking powder + 1/2 teaspoon baking soda) OR soy milk (This is more expensive and (unless fortified) less nutritious than ordinary milk. It has a nutty flavor and turns beige when cooked. It works well in most baked goods, but it’s a risky substitute in savory dishes.) OR rice milk (This is more expensive and, unless fortified, less nutritious. It’s great for making desserts, but it’s too sweet for savory dishes) OR almond milk (This also is more expensive and, unless fortified, less nutritious. It’s very sweet; use it in desserts only) OR water (makes eggs creamier in scrambled eggs, gives breads a coarser texture and a lighter crust) OR (in baked goods) sour cream (This makes baked goods more tender and moist. For each cup of milk you replace, subtract one teaspoon of baking powder and up to three tablespoons of fat from the recipe and add one cup of sour cream plus 1/2 teaspoon of baking soda.)
• buttermilk Notes: Despite its name and creamy consistency, buttermilk is relatively low in fat. It’s sometimes tolerated by people with lactose intolerance since some of the lactose is fermented by bacteria. Most of the buttermilk found in supermarkets is cultured buttermilk, made by adding a bacterial culture to low-fat or nonfat milk. More authentic and tasty, though, is churn buttermilk, which is the liquid that remains after milk is churned into butter. Since recipes often call for just small amounts of buttermilk, many cooks use reconstituted powdered buttermilk. Substitutes: Combine one cup of milk (or soymilk) plus one tablespoon of lemon juice or vinegar, and allow to stand for ten minutes OR Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for ten minutes OR Combine two parts plain yogurt plus one part milk OR plain, low-fat yogurt OR sour cream OR molasses (in batters that also call for baking soda) Cooking hints: Churn buttermilk may require longer baking times than ordinary commercial buttermilk.
• coconut milk Notes: This is available in liquid form (in cans or aseptic containers), frozen, and as a powder. Don’t confuse coconut milk with coconut water, which is the liquid found in the center of a fresh coconut, or with the sweetened cream of coconut powder used in mixed drinks. Varieties: Light (or “lite”) coconut milk has less fat and about a quarter of the calories of the regular version, but doesn’t taste nearly as rich. You can reduce the fat (and calories) in a can of regular coconut milk by letting it settle, and then skimming and discarding some of the thick coconut cream off the top. Lighten what’s left even more by diluting it with water or chicken broth. Where to find it: Asian foods section of many supermarkets
• To make your own: Combine equal parts boiling water and chopped coconut, allow to sit for one hour, then strain through cheesecloth or a kitchen towel. Discard coconut pulp. Substitutes: coconut cream (richer-tasting, but higher in highly saturated coconut oil) OR one cup milk plus 1/4 teaspoon coconut extract (This substitution works fairly well in heavily seasoned Southeast Asian dishes and is much lower in fat.) OR Mix in a blender at high speed: One cup chopped coconut plus one cup hot water or milk OR Bring to a boil one cup dried coconut plus one cup water, cool, mix in a blender at high speed, then strain to desired consistency OR Combine one part powdered coconut cream plus four parts hot milk OR Combine one part powdered coconut cream plus four parts hot water.
• coconut water = coconut juice To make your own: Drain liquid from the center of a whole fresh coconut.

directions

Source: Sarah