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Thread: What to use as milk substitute in packaged foods

  1. #21
    Julie Bove Guest

    Default Re: What to use as milk substitute in packaged foods


    <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 28 Sep 2012 07:14:18 -0700, "Julie Bove"
    > <[email protected]> wrote:
    >
    >>Oh but I *do* know. Some people with lactose intolerance can eat cheese
    >>and
    >>some can not.

    >
    > Real cheese in small amounts dont bother me, and that powdered stuff in
    > the mac and cheese does not affect me at all unless I was to add the
    > milk.


    Good!



  2. #22
    dsi1 Guest

    Default Re: What to use as milk substitute in packaged foods

    On 9/27/2012 7:32 PM, [email protected] wrote:
    > What to use as milk substitute in packaged foods???????
    >
    > I'm a single guy and most of what I cook is packaged meals. So many of
    > these things want me to add milk. I'm referring to packaged macaroni
    > and cheese, instant mashed potatoes, and so many more things.
    >
    > I'm lactose intolerant and dont use milk at all.
    >
    > The instant potatoes are fine with just plain water, but the macaroni
    > and cheese is pretty tasteless and seems to lack a lot in the cheese
    > part. Most of the other packaged foods seem to be lacking too, when I
    > just use plain water. What can I use as a substitute?
    >
    > Yes, I am aware of soy milk, but keeping a jug of that around just for
    > adding to packaged meals means that a lot of it would go to waste.
    > Something powdered would be better.
    >
    > Thanks
    >


    Adding water with some cream would work fine for you. Preparing mac &
    cheese would probably be pretty tasty if made in this way. Diluted cream
    would have the lowest amount of lactose of pretty much any milk product.
    I'd also add a touch of mustard to the mix.

  3. #23
    Gary Guest

    Default Re: What to use as milk substitute in packaged foods

    Dave Smith wrote:
    >
    > On 28/09/2012 11:33 AM, tert in seattle wrote:
    > > Nancy Young wrote:
    > >> On 9/28/2012 1:32 AM, [email protected] wrote:
    > >>
    > >>> What to use as milk substitute in packaged foods???????
    > >>>
    > >>> I'm a single guy and most of what I cook is packaged meals. So many of
    > >>> these things want me to add milk. I'm referring to packaged macaroni
    > >>> and cheese, instant mashed potatoes, and so many more things.
    > >>>
    > >>> I'm lactose intolerant and dont use milk at all.
    > >>
    > >> Ditto. Do yourself a favor and get some Lactaid tablets or the
    > >> like and you will be able to eat without fear of consequences.

    > >
    > > thanks - was starting to wonder if anyone else had heard of this
    > >

    >
    > I should remember to use them more often. Having been lactose intolerant
    > for so long, I learned long ago not to drink milk and not to eat much of
    > anything made from milk. I can handle only small doses of milk products.


    You baby!

  4. #24
    Robert Klute Guest

    Default Re: What to use as milk substitute in packaged foods

    On Fri, 28 Sep 2012 00:32:44 -0500, [email protected] wrote:

    >What to use as milk substitute in packaged foods???????
    >
    >I'm a single guy and most of what I cook is packaged meals. So many of
    >these things want me to add milk. I'm referring to packaged macaroni
    >and cheese, instant mashed potatoes, and so many more things.
    >
    >I'm lactose intolerant and dont use milk at all.
    >
    >The instant potatoes are fine with just plain water, but the macaroni
    >and cheese is pretty tasteless and seems to lack a lot in the cheese
    >part. Most of the other packaged foods seem to be lacking too, when I
    >just use plain water. What can I use as a substitute?
    >
    >Yes, I am aware of soy milk, but keeping a jug of that around just for
    >adding to packaged meals means that a lot of it would go to waste.
    >Something powdered would be better.
    >


    As many have already noted the non dairy 'milks' are worth a try and may
    result in serendipity. Yogurt can sometimes be substituted. There are
    always the Lactaid products.

    All of this is a matter of personal taste - what substitute tastes
    'right' to you.


  5. #25
    Bryan Guest

    Default Re: What to use as milk substitute in packaged foods

    On Sep 28, 8:17*am, The Other Guy <KnewsKg...@gmail.com> wrote:
    >
    >
    > There is fat in milk that is often necessary to make the food taste
    > right. *It ISN'T just the lactose that is important (although that
    > IS part of the milk fat!).


    Lactose is NOT "part of the milk fat." My gosh people blow out their
    asses here.

    --Bryan

  6. #26
    [email protected] Guest

    Default Re: What to use as milk substitute in packaged foods

    On Fri, 28 Sep 2012 00:32:44 -0500, [email protected] wrote:

    >What to use as milk substitute in packaged foods???????
    >
    >I'm a single guy and most of what I cook is packaged meals. So many of
    >these things want me to add milk. I'm referring to packaged macaroni
    >and cheese, instant mashed potatoes, and so many more things.
    >
    >I'm lactose intolerant and dont use milk at all.
    >
    >The instant potatoes are fine with just plain water, but the macaroni
    >and cheese is pretty tasteless and seems to lack a lot in the cheese
    >part. Most of the other packaged foods seem to be lacking too, when I
    >just use plain water. What can I use as a substitute?
    >
    >Yes, I am aware of soy milk, but keeping a jug of that around just for
    >adding to packaged meals means that a lot of it would go to waste.
    >Something powdered would be better.
    >
    >Thanks


    I use Coffee Mate (sp?) it works for me. Make sure you mix it up in
    hot water or it won't disolve.

    Non-Obligatory recipe:

    Larry's Meatloaf

    3 lb ground beef
    2 cups diced onion
    2 cups diced celery
    1 tbsp black pepper
    4 large eggs
    1 1/2 packages crushed saltines
    1 large jar hot salsa (optional)

    Directions
    Preheat oven to 375 degrees F
    Saute onions and celery 'til the onions are translucent
    Throw everything but the salsa in a big bowl and skoosh it together
    until uniformly mixed.
    Form into one big or two smaller loaves and form a depression in the
    top of the loaf (loaves) and fill the depression with salsa.
    Bake in a 375 degree oven for 1 1/2 hours.

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