‘Udderly’ delicious recipes utilize substitutes for cow’s milk
From goat milk to oat milk, no doubt you’ve seen nontraditional dairy and other “milk” products on supermarket shelves and passed them by. Having new options with differing textures and flavors can help add variety and interest to our diets. For those who are lactose-intolerant or have other health issues that prevent enjoyment of some dairy-focused dishes, these recipes might bring some traditional treats back into your life — or simply offer new taste sensations for old family recipes.
Goat Milk Ice Cream
- 3 cups goat milk
- 1 cup heavy whipping cream
- 6 egg yolks
- ½ cup firmly packed light brown sugar
- Pinch of salt
- ½ teaspoon pure vanilla extract
- Fresh sliced strawberries or raspberries
- Place the goat milk and cream in a large saucepan over medium heat. In a separate bowl, whisk together the egg yolks, brown sugar and salt until smooth. When the milk is hot and just starting to form tiny bubbles around the edges, slowly whisk in the egg mixture, stirring constantly. Reduce the heat to medium-low until the mixture thickens and coats the back of a spoon. Do not let the mixture boil or scorch on the bottom.
- Transfer to a large mixing bowl and whisk in the extract. Let cool to room temperature, whisking occasionally. Cover and refrigerate for 3 hours or overnight. When ready to freeze, transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a shallow, freezer-safe container and freeze at least 2 hours. Top with fresh fruit before serving.
Coconut Milk Custard — Just enough for two!
- ¾ cup coconut milk
- 2 egg yolks
- 1 tablespoon liquid stevia
- ½ teaspoon pure coconut extract
- 1 tablespoon sliced toasted almonds, optional
- Chocolate syrup, optional
- Fresh raspberries, optional
- Preheat the oven to 300 degrees. Lightly grease 2 small ramekins and set aside.
- Place the coconut milk in a small saucepan over medium heat and bring to a simmer. Meanwhile, whisk the egg yolks in a liquid measuring cup. When the milk begins to simmer, gradually add the egg yolks, whisking constantly. Remove from the heat and add the stevia and extract.
- Evenly divide between the prepared ramekins and bake 25 to 30 minutes or until just set. Remove from the oven and place on a wire rack to cool to room temperature, then chill for at least 30 minutes.
- To serve, sprinkle with almonds, drizzle with chocolate syrup or top with fresh raspberries, if desired.
- 6 eggs
- 1 cup almond milk
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 small red bell pepper, seeded and chopped (or 2-ounce jar diced pimento peppers, drained)
- 1 (6-ounce) can lump crabmeat, drained
- 1 cup small salad shrimp
- Preheat the oven to 350 degrees. Lightly grease a pie plate with cooking spray and set aside.
- In a mixing bowl, whisk together the eggs, milk, Italian seasoning, salt and pepper. Stir in the peppers, crab and shrimp and transfer to the prepared pie plate. Bake 30-32 minutes or until slightly puffed and golden-brown. Let stand 5 minutes before cutting in wedges and serving warm.
Almond Milk Chocolate Sheet Cake
- 2½ cups almond milk, divided
- 2 teaspoons apple cider vinegar
- 2 cups plus 1 tablespoon all-purpose flour
- 1⅓ cups granulated sugar
- 1⅔ cups unsweetened cocoa powder, divided
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1¼cups unsweetened apple sauce
- ⅔ cup vegetable oil
- 4 teaspoons pure vanilla extract, divided
- 1 cup unsalted butter, softened
- 1 square semisweet chocolate, melted and cooled slightly
- 2¾ cups powdered sugar
- Place 1½ cups of the almond milk and the vinegar in the bowl of an electric mixer and stir together. Set aside and preheat the oven to 350 degrees. Grease and flour a 13-by-9-inch baking pan and set aside. In a separate bowl, combine the flour, granulated sugar, 1 cup cocoa powder, baking soda, baking powder and salt. Stir to combine.
- Add the apple sauce, oil and 2 teaspoons of the vanilla extract to the milk mixture. Beat for 1 minute or until foamy. Slowly add the dry ingredients and mix until well combined and lump-free. Transfer to the prepared baking dish and bake 30-35 minutes or until a tester inserted in the center comes out clean. Cool completely on a wire rack.
- Place the remaining milk, cocoa powder and extract in a mixing bowl. Add the butter and chocolate. Cream for 1 minute, then reduce the mixer speed to low and add the powdered sugar a heaping cup at a time, beating until light and fluffy. Spread over the cooled cake.
Cream Cheese Scrambled Eggs
- 3 tablespoons unsalted butter
- 6 eggs
- ½ cup soy milk
- 3 ounces garlic and herb or jalapeño cream cheese, cubed
- 2 tablespoons chopped fresh chives or parsley
- ¼ teaspoon onion or garlic salt
- 1/8 teaspoon black pepper
- Place the butter in a large skillet over medium heat. Meanwhile, place the eggs, milk, cream cheese, herbs, salt and pepper in a blender and process until smooth. When the butter has completely melted, tilt the pan to evenly coat the bottom. Add the egg mixture and cook without stirring for 1 to 2 minutes or until the mixture begins to set on the bottom. Without stirring, drag the spatula across the bottom of the pan to crumble and continue cooking until thick. Serve warm.
- 1 (14.5-ounce) can coconut milk
- Place the unopened can in the refrigerator at least 6 hours or overnight. Remove from the refrigerator. Immediately turn the can upside down and open. Pour off as much of the liquid as possible. You will get around 3/4 cup of liquid that can be saved (refrigerated) for other cooking uses or in smoothies. The solid portion that is left is coconut cream.
Coconut Whipped Cream
Transfer Coconut Cream (recipe above) to the bowl of an electric mixer. Beat until whipped like cream, about 2 minutes. Use immediately or cover and refrigerate.
Cooking with ‘milk’
Nontraditional milks can be used cup-for-cup in any recipe calling for dairy (cow’s) milk, no matter what fat content is listed in the ingredients.
You can find shelf-stable milk products such as coconut milk, but once opened, store the same way you would dairy milk: in the refrigerator.
Nontraditional milks have freshness dates printed on the carton just like dairy milk.
Some can be more expensive than dairy milk, so be sure to seek out store specials when trying for the first time to make sure you like nontraditional milks. Start by using them to make oatmeal and shakes or pour them on your favorite cereal. Or use half alternative milk, half dairy in recipes.
Ask Chef Tammy
“I am trying to limit salt in recipes but find that my homemade chicken soup is now quite bland. How can I bump up the flavor without adding salt?”
— Robert from Lebanon
Look at the herbs and spices you are using. A dash of cumin or sage perks up any creamed soup. Use a bay leaf when cooking the soup, and remove the leaf before serving. Rosemary and thyme are excellent in chicken soup. Also, you might want to consider leaving the soup alone and adding some interesting toppings for flavor. Homemade croutons, chopped fresh chives, a sprinkling of roasted nuts or sesame seeds, a dollop of sour cream or crème fraiche or a swirl of no-salt-added tomato paste will enliven soups as you get used to the reduction of salt.
Email your cooking questions to Tammy Algood:
You may be featured in the next issue of The Tennessee Magazine!
Tammy Algood develops recipes for The Tennessee Magazine that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce.