Dairy-free diary
Jan. 27th, 2020 09:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spacealien_vampI've been experimenting with making dairy free items for office potlucks, because I have a coworker who is lactose-intolerant. Also, my parents are trying to cut back on dairy for health reasons. While there are definitely a lot of dairy-free and vegan options available at supermarkets these days, most are far cheaper to make from scratch. This entry is to record the things that I've tried and my thoughts about them.
Ricemilk
Yuck. This tastes like chalk, even with flavorings added. Plus if it is left in the refrigerator for any length of time, the starch all settles to the bottom. Not worth the trouble.
Oatmilk
This is easily the cheapest option. Also, it's super quick to make. The starch does settle (as with ricemilk), but not as badly. It just needs to be shaken or stirred well before use. One bonus is that it has a nice throat-coating richness to it that I find lacking in other options. I grew up drinking Mexican atole made from oatmeal, which is essentially oatmilk with sugar and cinnamon that has been heated to thicken it, so I am predisposed to like this anyway. That thickening issue is the biggest negative factor, since I don't necessarily want my hot drinks to be viscous...then again, thick hot cocoa is famous in Spain, so it's a matter of perspective.
Soymilk
I already buy soybeans in bulk to make my own tofu and miso. They are more expensive than oatmeal, but far less costly than most nut alternatives. The biggest downside to making soymilk is that, unlike all the other options, it needs to be boiled. That adds extra time, hassle, and equipment. It's definitely the smoothest of all the milks, though, because after it has been strained it doesn't have anything settle out. No need to stir or shake before drinking. Unfortunately, it does taste like soy, which really can't be helped.
Cashew milk
This is definitely the most expensive option. It does taste pretty good, though. The cashews pulverize pretty well in the Vitamix, so it doesn't need to be strained (like all the other milks), which makes it convenient. Even so, the tiny cashew bits do tend to settle, requiring a good mixing if I don't want the bottom of the pitcher to turn into nut sludge. Today I experimented with a variant, using cold-brewed coffee instead of plain water to blend the cashews, making a frothy latte drink, which was pretty good. The main negative (and it's a big one) is that I have a coworker allergic to nuts, so I could never use it for a potluck.
Conclusion: Oatmilk will probably be my go-to option, due to price. Cashew milk when I want to splurge.
Soy yogurt
Soymilk makes yogurt easily, though again it has that distinctive soy flavor. I also learned that, when frozen, it turns into a spongy solid texture (like frozen tofu). It can still be used as an inoculant after that to start a new batch of something fermenting, but I wouldn't want to eat it.
Coconut yogurt
I'm incubating a batch of coconut milk yogurt right now. I'm hoping it will ferment well and also freeze well. I mainly use yogurt as an ingredient in baking, so I like to make a large batch and freeze it in small portions to bring out whenever I have a recipe to use it. If this ferments and freezes well, it will likely be my preferred option.
Cashew spread
Made by inoculating pureed cashews with yogurt and incubating overnight, this is supposedly a substitute for cream cheese. It doesn't really taste the same, but it's a fine flavor all its own. It goes great on baked potatoes and spread on crackers.
Sunflower seed cheese
I've tried two types of cheese made with sunflower seeds. One was a feta alternative that came out kind of like a pate. (It actually tasted remarkably like Braunschweiger.) It was easy to make, tasted good on crackers, and worked well as a tamale filling. Another was a blend of sunflower seeds with soy yogurt and miso (with a few other things), intended as a cheddar alternative. It was super tasty. Two thumbs up. I'm hoping to try out more recipes.
That's as much as I've experimented with over the past month.
Non-dairy Milk
Ricemilk
Yuck. This tastes like chalk, even with flavorings added. Plus if it is left in the refrigerator for any length of time, the starch all settles to the bottom. Not worth the trouble.
Oatmilk
This is easily the cheapest option. Also, it's super quick to make. The starch does settle (as with ricemilk), but not as badly. It just needs to be shaken or stirred well before use. One bonus is that it has a nice throat-coating richness to it that I find lacking in other options. I grew up drinking Mexican atole made from oatmeal, which is essentially oatmilk with sugar and cinnamon that has been heated to thicken it, so I am predisposed to like this anyway. That thickening issue is the biggest negative factor, since I don't necessarily want my hot drinks to be viscous...then again, thick hot cocoa is famous in Spain, so it's a matter of perspective.
Soymilk
I already buy soybeans in bulk to make my own tofu and miso. They are more expensive than oatmeal, but far less costly than most nut alternatives. The biggest downside to making soymilk is that, unlike all the other options, it needs to be boiled. That adds extra time, hassle, and equipment. It's definitely the smoothest of all the milks, though, because after it has been strained it doesn't have anything settle out. No need to stir or shake before drinking. Unfortunately, it does taste like soy, which really can't be helped.
Cashew milk
This is definitely the most expensive option. It does taste pretty good, though. The cashews pulverize pretty well in the Vitamix, so it doesn't need to be strained (like all the other milks), which makes it convenient. Even so, the tiny cashew bits do tend to settle, requiring a good mixing if I don't want the bottom of the pitcher to turn into nut sludge. Today I experimented with a variant, using cold-brewed coffee instead of plain water to blend the cashews, making a frothy latte drink, which was pretty good. The main negative (and it's a big one) is that I have a coworker allergic to nuts, so I could never use it for a potluck.
Conclusion: Oatmilk will probably be my go-to option, due to price. Cashew milk when I want to splurge.
Non-dairy Yogurt
Soy yogurt
Soymilk makes yogurt easily, though again it has that distinctive soy flavor. I also learned that, when frozen, it turns into a spongy solid texture (like frozen tofu). It can still be used as an inoculant after that to start a new batch of something fermenting, but I wouldn't want to eat it.
Coconut yogurt
I'm incubating a batch of coconut milk yogurt right now. I'm hoping it will ferment well and also freeze well. I mainly use yogurt as an ingredient in baking, so I like to make a large batch and freeze it in small portions to bring out whenever I have a recipe to use it. If this ferments and freezes well, it will likely be my preferred option.
Non-dairy Cheese
Cashew spread
Made by inoculating pureed cashews with yogurt and incubating overnight, this is supposedly a substitute for cream cheese. It doesn't really taste the same, but it's a fine flavor all its own. It goes great on baked potatoes and spread on crackers.
Sunflower seed cheese
I've tried two types of cheese made with sunflower seeds. One was a feta alternative that came out kind of like a pate. (It actually tasted remarkably like Braunschweiger.) It was easy to make, tasted good on crackers, and worked well as a tamale filling. Another was a blend of sunflower seeds with soy yogurt and miso (with a few other things), intended as a cheddar alternative. It was super tasty. Two thumbs up. I'm hoping to try out more recipes.
That's as much as I've experimented with over the past month.
