Houzz Logo Print

cooking with other milks...

12 years ago

I've decided not to consume cow's milk anymore after reading so much about the hormones and how humans aren't equipped to properly digest it... I have tried soy, almond, and rice milk. Of the three, I think I like the almond milk the best and it is the most like the fat free organic cow's milk I've been buying for a few years now. Except it only has 60 calories per cup instead of 100! My question is, is it OK to substitute almond milk (or any "other" milk) in recipes that call for regular milk? Would it adversely affect the results of the end product? Anyone else make the switch from cow's milk to something else?


Comments (9)