Almond Milk....I just dunno
06-02-2010, 06:56 PM
#31
Super Member
Join Date: Sep 2009
Posts: 1,685
If you are feeling queasy when you drink it, I would switch. Have you tried it plain to see if it still makes you feel bad? Or is it just with the cereal? Maybe it is reacting to something in the cereal? Or it's the cereal? You may just be intolerant to the almonds and need to try another alternative.
We use Almond milk because my son needs a dairy free diet. We have also tried soy milk, rice milk and hemp milk. We don't really drink it very much but we use it for hot chocolate and baking and it works great.
If you have issues with the texture of the almond milk try hemp milk. It is the closest in texture and consistency to cow's milk.
So far, I prefer Almond milk or Rice milk. I use the vanilla to bake and the unsweetened flavor for regular use.
If you don't like it, don't toss it! Remember you can bake with it. Just substitute it for milk at the same measurement.
Many people who have trouble with cow's milk can use the probiotic cow's milk or goat's milk without issues.
We use Almond milk because my son needs a dairy free diet. We have also tried soy milk, rice milk and hemp milk. We don't really drink it very much but we use it for hot chocolate and baking and it works great.
If you have issues with the texture of the almond milk try hemp milk. It is the closest in texture and consistency to cow's milk.
So far, I prefer Almond milk or Rice milk. I use the vanilla to bake and the unsweetened flavor for regular use.
If you don't like it, don't toss it! Remember you can bake with it. Just substitute it for milk at the same measurement.
Many people who have trouble with cow's milk can use the probiotic cow's milk or goat's milk without issues.
06-03-2010, 03:04 AM
#32
Super Member
Join Date: Mar 2010
Location: North Carolina
Posts: 2,375
Originally Posted by marsye
I love Yogurt but stopped eating it because it either has high fructose corn syrup or artificial sweeteners. :thumbdown:
Get an unsweetened (or vanilla) yogurt, with "live active cultures". Take 2 cups of milk in a saucepan, heat nearly to simmer. Let cool to about skin temperature. Take a tablespoon of your "store bought yogurt" and add a small amount of the warmed milk to it, whisk until smoooth. Add more, until it is all liquid (aka tempering). Then add this liquid back to the rest of the milk.
Place in a container overnight, place in a cold oven with the light on (keeps it warm, like when you proof bread dough). In the AM, voila! YOGURT!
I keep this in the fridge for about 3 days, but that's because it's gone by then. I'm not sure of the exact shelf life, but you can use a starter from THIS to make another batch.
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