I got so fucking tired of trying to find "dairy free" recipes only to get a bunch of vegan bullshit in the search results. Use chickpea juice, and coconut flour, and activated yeast, and a million other special ingredients that aren't available everywhere unless you order it off amazon. I am a baker, I'm lactose intolerant, and I found a cookbook that shows how to make a lot of key ingredients for other recipes. So I'm sharing the following recipes here.
Soy Milk Latte Foam
Soy Milk Whipped Cream
Soy Milk Cream Cheese
Soy Milk Condensed Milk
Soy Milk Caramel Sauce
All recipes with ingredients and instructions are under the cut for easy viewing.
Please use a soy milk brand where the only ingredients are Soybeans and Water. Nothing else. I'm referencing a Japanese cookbook, and Japan has several types of soy milk with different protein levels.
The book recommends a soy milk that has 8% soybean solids, which is about as unprocessed as you can get. You may have to trial and error different brands and types to get the desired results depending on availability unless you just make your own soy milk.
Foamy Milk (For Lattes and other treats)
Ingredients
Soy Milk 100ml
Sugar 15g
Lemon Juice 1/2 TSP
Vanilla Extract A few drops
Steps
1) Whip your soy milk on high for 1 minute.
2) Add sugar and mix for 2-3 minutes.
3) Add lemon juice and vanilla extract and mix lightly to keep it's form.
Tip: Water will separate at some point so please make topping just before eating and use within 30 minutes.
Whipped Cream
Ingredients
Soy Milk 200ml
Sugar 20g
Powdered Gelatin 5g
Water 1TBSP
Coconut Oil (melted and at room temperature) 10g
Cornstarch 5g
Vanilla Extract A few drops
OPTIONAL, but needed if making ice cream
Condensed Milk 18g
Steps
1) Mix water with gelatin and let bloom for 10 minutes.
2) Add soy milk, sugar, and cornstarch into a pot, and cook over medium heat just before boiling. Remove from the heat.
3) Add the bloomed gelatin and stir until melted, then let cool to room temperature.
4) Place mixture in a bowl, and then place the bowl in an ice bath.
5) Add vanilla extract and whip on high with a mixer.
6) Once the volume has doubled, remove from the ice bath and gradually add the coconut oil (and condensed milk) while whipping gently.
7) Return mixture to ice bath, and fold with a rubber spatula until desired consistency is reached.
Cream Cheese
Ingredients
Soy Milk 450ml
Rice or Grain Vinegar 30ml
Coconut Oil (melted and at room temperature) 30g
Salt 1g
Steps
1) Put soy milk in a pot and heat over medium heat stirring occasionally.
2) When the edge of the pot starts to bubble (60-70C) reduce heat to low and add vinegar.
3) Gently stir over low heat until the mixture separates. If it doesn't separate, add 1 TSP of vinegar. Once the mixture separates, remove from heat.
4) Layer cheesecloth in a colander, and place it in a bowl to catch the liquids. Pour soy milk mixture into colander and let drain.
5) At the end, you should have 170g of solids remaining. If there's less, add the liquid back in and strain again. If there's more, strain off more liquid.
6) Put the solids in a bowl with salt and coconut oil, then blend until glossy and smooth. Place in sealed storage container, and once cooled, put in the fridge for 2-3 hours.
Tip: Vinegar can be replaced with lemon juice.
Tip: Cream cheese is smoother if left in the fridge overnight.
Condensed Milk
Ingredients
Soy Milk 300ml
Sugar 60g
Salt A pinch
Steps
1) Put soy milk in a wide mouth pot and heat over medium heat.
2) Be careful not to let it boil over, and keep it boiling for 5-6 minutes.
3) Add sugar and salt, and continue heating while stirring with a spatula.
4) Once the sauce has boiled down to the point where you can see the bottom of the pot, remove from heat, and strain through a colander.
5) Place in storage container, and once cooled, chill in fridge.
Caramel Cream Sauce
Ingredients
Sugar 100g
Soy Milk 60ml
Water 1TSP
Salt A pinch
Steps
1) Put sugar, salt, and water in a small sauce pan and heat over low to medium heat.
2) Shake the pan to brown the entire surface, when it turns caramel brown, reduce heat to low.
3) Heat the soy milk in the microwave at 600W for about 40 seconds, and add it little by little, stirring quickly with a small whisk each time until the mixture thickens.
4) Blend with a hand blender until smooth and creamy.
5)Place in a storage container and once cooled, chill in the fridge.
I didn't eat much today (migraine) and felt like I needed to eat more, but everything still sounded unappealing... So I used my Yonanas machine to make cherry banana "ice cream" (just frozen cherries and bananas, sprinkled with pecans for a bit of protein and fat). It went down easy.
(Took pic by the Aerogarden, so the color is a bit off.)
Ooh .. Next time, I should add a bit of frozen avocado.
i woke up this morning hating life, ffs. one of these and i felt like someone pushed a 'press to activate' button on my back. dishes got done. cooking and meal planning happened. i even had the energy to sing.
moral of the story: i really REALLY need stimulants to function. for me, they are Not Optional. and yes, i have to remind myself of this literally every morning during PMDD time.
equip yourself first:
a way to shake shit up. a glass jar with a tight-fitting lid is my preferred method.
a way to heat shit up relatively quickly. the simpler the better, and you don't have all day. microwaves and stoves are fine; i own a hot water kettle and use the microwave for heating other liquids on days like this.
ingredients:
1 part espresso or cold brew concentrate.
1 part milk or alterna-milk of your choice. (i use full-fat oat milk... always trying to sneak in extra calories if i can.)
1 part filtered water.
a pinch of salt.
for every 60 ml (~2 fl. oz) strong coffee, add:
3-6 g (1-2 tsp) cocoa powder or raw cacao powder.
16 g (1 tbsp) natural peanut butter (i.e.: no sugar, no additional oils. nothing but roasted peanuts... and maybe salt. i use the unsalted kind).
additional fixins:
15 ml (1 tbsp) of MCT oil. your brain is mostly fat. feed it.
sweetener of your choosing, 5ml (1 tsp) to start. try honey, raw cane sugar, agave syrup...
how to make:
heat water and milk to the boil, separately. unless you don't care about foam. foam is life to me.
add coffee, hot milk, sweetener, peanut butter and cocoa/cacao powder to your jar and seal it tightly.
wrap towels or a tee shirt or something around it to keep your hands safe, and shake until everything is blended together. the exercise from this will help wake you up too.
pour water into your desired cup or mug, then the latte mix. stir a little to blend everything together.
enjoy.
i hope you feel a little better and more ready to start your day.
I have some friends in my community that are experimenting with non-dairy and I absolutely have to share this yummy heavy cream alternative using canned coconut cream. There are a couple of tricks I use to help it whip up really thick and creamy. Be sure that you refrigerate the can of coconut cream overnight, or at least for 12 hours. I also put my metal mixing bowl and metal mixing paddles in the refrigerator for a couple of hours before I need to use them. When you’re ready just mix up these few ingredients until it’s thick and creamy. This will keep in your refrigerator up to a week. It’s perfect to add to coffee or on top of a yummy treat or really anywhere you need a whipped heavy cream substitute. YUM! Note: be sure it’s at room temperature less than an hour or it can start to separate. . . . . #nondairy #ygyclub #sugarfreetreats #vegan #coffeelover #healthylifestylefamily https://www.instagram.com/p/CjqdRKkOAqq/?igshid=NGJjMDIxMWI=
