Wesley Clark’s new thread about alternatives to eggs as a cooking ingredient made me wonder the same thing about milk. Being sort of lactose-intolerant, I rarely have milk in the fridge. I can deal with some milk so I use it if I have it. But sometimes I want to make some Kraft Mac & Cheese and I can’t because I don’t have it.
You can use powdered milk, or you can simply use water. It’ll come out. It won’t be as creamy, but it will be edible. Or you can add sour cream, too, if you happen to have that around.
If he’s lactose intolerant then using powdered milk is no solution to the intolerance problem. Ditto sour cream.
Is the problem a lack of milk or a lack of tolerance for milk? That’s two different problems and they have different answers.
We use almond milk at my house (the SO is lactose intolerant). Seems to work fine in most recipes, tastes better, and lasts MUCH longer in the fridge without going bad. Also, fewer calories if you get the unsweetened variety.
I know that, but the OP says “sort of lactose-intolerant” and that he does use milk if he has it, so I assumed it was an issue like the egg issue in the other thread of having something around that keeps. (And sour cream and fermented milk products are fine for some people with borderline lactose intolerence, but it depends on the individual and the sour cream.) But Mac & Cheese will work with water, as I stated, in case the issue is the lactose intolerance.
Sorry, should have been clearer. The primary issue is a lack of milk, since I can handle most milk-based ingredients such as cheese, yogurt, etc. without any major issues. I just can’t drink milk straight. But in recipes that require lots of milk, I’d also prefer to have an alternative.
I tried water in mac & cheese and didn’t like it much. I also use milk when making scrambled eggs to make them softer and fluffier. Will almond milk work for both?
In my natural foods store there is a whole section of ‘milks’ – soy, rice, almond, coconut, etc. Soy is the one which in my experience doubles as animal milk the best. None of them taste particularly like real milk.
If your intolerance is not that bad, you might try 1. goat milk or 2. lactaid.
I know this doesn’t directly answer your question, but if you buy the Kraft Easy Mac, it only requires water. There is already powdered milk in the cheese packet.
I have used soy milk in place of cow milk many times. I can never tell the difference (so far).
You can always use “lactose-free” milk - basically milk with lactase. I use it everyday for coffee and tea. Upside of using lactose free milk is that you need less sugar because the lactose is converted to sucrose making the milk sweeter without raising calories.
Soy milk is the one all the coffee shops use as a non-dairy alternative - and it performs the same as milk in most contexts.
I can taste the difference - I order it by preference in my latte - it tastes creamier and slightly nutty.
And if you get Kraft Velveeta and Shells (the Cadillac of Mac and Cheese in my opinion), you don’t need liquid at all; the cheese comes as a gel in a foil pillow-packet.
I have no problem with milk but often don’t finish a container before the dregs go bad. You can buy single serve aseptic cartons even in most “regular” stores–enough for a bowl of cereal or many recipes; no refrigeration needed. Canned evaporated milk comes in little cans & dried milk will work.
I’ll second (third?) the lactose free milk. Another benefit is that it keeps longer.
Water actually works more often than you’d expect. It works with a lot of the mixes I get. Applesauce can add to the water for cakes. Pancakes and cornbread don’t need anything extra, although some dairy-free margarine can be nice on them.
The problem with milk replacements (soy, almond, etc) is that they are all sweet. So I always suggest watering them down when you don’t want the sweetness. If you need more creaminess, I again suggest dairy-free margarine. Most of the light margarines are dairy free, and new dairy free margarines are coming out.
If you can tolerate it, non-dairy creamer can also work for creaminess. Just know that they aren’t actually non-dairy, as they contain sodium caesinate. If that’s part of the problem (it is for me–I’m allergic to the caesin) that’s not an option.
I almost never have milk. I have milk-derived products like half & half and butter, but never actual milk, so I’ll just use one, possibly both, of those instead, depending on what the finished product will be.
Maybe it’s just me, but there’s something just not-quite-right about Easy Mac, and I’m not even sure exactly what it is; it’s just kind of off.
Silk makes a light soy milk that is less sweet than the original. And it’s casein free,as well!
ETA: Cooking with Silk.
In that case, your best solution is to buy a box of powdered milk. You can reconstitute as much as you need for any given recipe, and the rest will safely keep more-or-less forever. The only real downside is that it doesn’t taste as good as ‘fresh’ milk, but that’s really only a concern if you’re drinking a glass of it, which you won’t be doing. As an ingredient, you’ll never know the difference.
I could say the same thing about Kraft Mac and cheese. Often, the more processed a food is, the worse it tastes. Easy Mac is an even more processed version of the original.