I love Milk. A nice cold tall glass of milk.
That’s So Yummy!
When shopping for non-dairy milk when baking I have always been hit with the dilemma of what milk to buy. Sometimes depending on who I am baking for or what the recipe calls for I wonder about the differences between these three common choices: Soy Milk, Rice Milk or Almond Milk.
Do any of you know the differences?
Well If you don’t let me help you out….
Soy Milk
Soy Milk is the most popular of the three milks. It mostly has a thicker consistency and is lacking in the sweet taste arena. Soy Milk can definitely be use d as a replacement for cow’s milk in many recipes. Soy Milk is made by soaking dry soybeans in water overnight or a minimum of 3 hours, depending on the temperature of the water and then grinding them up afterwards. Soy milk contains about the same proportion of protein as cow’s milk, with only 2% fat, 2.9% carbohydrate and 0.5% ash. You can find Soy Milk in three commonly available flavors: chocolate, vanilla, and plain.
Rice Milk
Rice Milk is a similar grain milk processed from rice (brown rice). It has a much sweeter taste and can be used in sweet recipes. It contains more carbohydrates than cow’s milk, but does not contain a significant amounts of calcium or protein, and no cholesterol or lactose. Rice Milk is usually fortified with with vitamins and minerals, including calcium, vitamin B12, vitamin B3, and iron.
Almond Milk
Almond Milk is a milky drink made up by the grinding of almonds, that was consumed during the Middle Ages. This milk contains no cholesterol or lactose and can be used as a substitute for animal milk in many recipes. It is often enriched with vitamins, and has a sweet and nutty taste to it. Almond milk is also completely vegan and is enjoyed by many raw food enthusiasts.
