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Punkie
06-28-2005, 09:18 AM
We now have our soy/almond/rice milk maker, and I'm enjoying having fresh "milk", but I keep hearing about using water instead of milk in recipes. Are there certain kinds of recipes that it works better for? I know that I tried rice milk in pudding and it never thickened, so obviously that's not a good option. I'm pretty positive that water would've been very bad. Are there any good guidelines for what will work and what won't?

TIA!

cklewis
06-28-2005, 09:23 AM
I was just going to say the exact same thing about pudding. I gave up after that. :shrug

C

Punkie
06-28-2005, 11:16 AM
Yep, I tossed the pudding down the drain...

I just can't seem to figure out which recipes need milk to "thicken" and which are just using it for liquid, I guess.

GrowingInGrace
06-28-2005, 12:31 PM
my general personal rule is baking=water cooking=milk, though there are exceptions to that (muffins, cake, cookies). Generally in cooking, milk is used for the fat content and binding rather than JUST the water.

Punkie
06-28-2005, 12:57 PM
OK, so my mind may just be pulling a blank, but what besides muffins, cakes, and cookies do you bake? If those are the exceptions, then it sounds like there's not much left...

GrowingInGrace
06-28-2005, 01:07 PM
I make most everything from scratch. :giggle

Breads
pizza dough
rolls
tortillas
hot dog/hamburger buns
flatbread
cornbread
pasta (haven't done this much, I'm lazy!)

In the dessert type baking the milk adds fullness of taste (fat issue) in addition to moisture.

Punkie
06-28-2005, 01:22 PM
Ahhhh! I do too, but I guess I just try to use dairy-free recipes (like french bread rather than regular bread), and my tortillas don't have any milk... Hmm, thanks for the list though! That really does help! That gives me some good ideas. I was just about to make some cornbread, and was planning on trying water :)

GrowingInGrace
06-28-2005, 01:30 PM
try blue cornmeal sometime! SO yummy! :grin

ShangriLewis
06-28-2005, 06:48 PM
Yes, I've been using water in baking and it works! I find that sometimes thinks are fluffy or moister if using soymilk..but I don't care. I'm cheap. Punkie have you done a post about using your soymilk maker yet?

To make pudding with a mix (I think all of the Jell-O ones are vegan) you have to mix it with tofu. It just doesn't work otherwise.

boonpnutsmom
06-28-2005, 07:02 PM
I don't use a milk substitute, I just replace with water. I don't bake much but the cooking part seems to work out great. A favorite of my kids is mashed potatoes and I use the potato water instead of milk,

GrowingInGrace
06-28-2005, 07:04 PM
oh! pudding! I just realized I recently learned one can use arrowroot powder or teff flour for those. :)