milk

March 8, 2001

If anyone wants an endless source of information on what is wrong with drinking

milk bookmark this page:<br><br><a href=http://www.nomilk.com/

target=new>http://www.nomilk.com/</a><br><br>-OrionsDad

November 7, 2001

> A good soy cheese is hard to find here in Australia, in fact we avoid the

> soy cheeses available as its worse than no cheese. Can you provide tips on

> good brands we could have sent over, cheese is a sorely missed item in our

> kitchen.

Thanks

Kate

>

> There is 1 message in this issue.

>

> Topics in this digest:

>

> 1. milk

> genie bottle <genie12345678

>

> ______________________

>

> Message: 1

> Tue, 23 Oct 2001 07:14:46 -0700 (PDT)

> genie bottle <genie12345678

> milk

>

> Thanks for the great milk free pumpkin custard pie.

> Am going to have to make it soon. I really hate being

> lactose intollerant, this is a recent thing for me.

> If I were vegan, it would be by choice, but this... I

> love cheese. Oh well, at least we live in an age of

> decent soy cheese... Genie

>

> Make a great connection at Personals.

> http://personals.

>

> ______________________

>

November 7, 2001

Hi, Some time ago, I sent in a recipe for vegan " Pimento Cheese Brick " .

It is a good cheese to slice and use on sandwiches or crackers. It isn't

terribly expensive to make, either. If you have Asian markets there in

Australia, you might find the agar agar cheaper there.

Good luck. Carol

December 2, 2002

Denise,

I use almond milk as a substitute to cow

milk in all my recipes that call for milk and I have been very happy with it. I

have never tried rice milk though.

Giovanna Guimaraes

" If you can imagine

it, you can achieve it "

To know more about who I am and what I

do, click on:

http://www.giovannaguimaraes.com

Denise O'Connor

[RNMSW]

Sunday, December 01, 2002

3:33 AM

To:

milk

Do any of you use rice or almond milk? Which do you prefer? Can you

use them in cooking?

TIA

Denise

March 13, 2003

Hi - welcome to the new members ;=) - and a word or two from this

ovo-lacto vegetarian about milk and milk products.

I had more or less started avoiding eggs and dairy towards the end of

last year and this year decided that I would use a need to lose a little

weight as an excuse to avoid them even more (I know that eggs and milk

don't necessarily mean lots of fats, but the way I like to use them they

do, so . . .). As a result, no eggs and no dairy for about three months

- although I still call myself ovo-lacto as a sort of escape hatch LOL

Anyway, the point is - and you wondered if I'd ever come to it - that we

had to travel to New York last week, returning this Monday night. None

of our friends with whom we were meeting are vegetarians and only one is

veggie friendly. We ate out, as it happened. The veggie-friendly friend

took is to an afghan restaurant and, avoiding the yoghurt, I seem to

have also avoided all eggs and dairy (I hope) along with all flesh. BUT,

despite insisting we were outvoted for the rest of the stay in New York

(with one exception) and got taken to places where there were 'lots of

veggie options' - sure were, if you wanted to dine, at the end of a hard

day conferencing, on a lettuce leaf and white bread. By the second and

third day we were *hungry* and I ate cheese. The result? It follows on

the comments quoted below. Hello sinuses and post-nasal drip! Hello

headaches, lethargia, tummy troubles, all the rest of it. Back home

since Monday night, I'm happily avoiding eggs and dairy again ;=) and

feeling *better* already.

So, for the record, despite my kicking and screaming against a vegan

diet (too inconvenient, too extreme, etc. etc. ;=)) I have to say it's

definitely the way I want to continue. The stuff also has hormones and

pesticides and stuff in it, unless you can get organic - but that's a

whole 'n'other issue. As is concern for animals, of course, which is a

very good reason to avoid such products - unless they come from kindly

farmers who pension off their milk and egg producers.

(And that one exception when we were *not* outvoted? We took an old

friend to a Korean restaurant, but neglected to mention it was

vegetarian/vegan. It was *great*. Next time, I swear . . . !)

best,

pat sant

> i went totally diary free for six months once, about 4

> years ago. i never felt so good. within a week of

> starting that diet, the post-nasal drip that i had

> experienced for as long as i could remember had

> completely stopped. it was amazing! that diet also

> had a positive effect on my mood and i felt less

> depression. i had also completely eliminated sugar,

> so that probably had a little to do with things too.

> thinking i need to get back on that diet again!

> anywho, when i started using diary again, the

> postnasal drip returned.

>

--

SANTBROWN

townhounds/

http://www.angelfire.com/art/pendragon/

----------

* " Until he extends the circle of compassion to all living things, man

will not himself find peace. " - Albert Schweitzer

* " The time will come when men such as I will look upon the murder of

animals as they now look upon the murder of men " - Leonardo da Vinci

* " The animals of the world exist for their own reasons. They were not

made for humans any more than black people were made for white, or women

created for men. " - Alice Walker

----------

March 13, 2003

, Sant & Brown

<santbrown@l...> wrote:

> Hi - welcome to the new members ;=) - and a word or two from this

> ovo-lacto vegetarian about milk and milk products.

.....By the second and

> third day we were *hungry* and I ate cheese. The result? It follows

on the comments quoted below. Hello sinuses and post-nasal drip! Hello

> headaches, lethargia, tummy troubles, all the rest of it. Back home

> since Monday night, I'm happily avoiding eggs and dairy again ;=)

and feeling *better* already.

That's great! Good for you, you've figured it out. All I can say is

that nearly all my health problems went away when I gave up dairy. I

don't ache any more! I thought I was getting arthritis.

Milk is species-specific. Cow's milk is for infant cows. People's

milk is for little people. Adults of any species do not NEED milk.

May 27, 2003

That was me that sent in the link about milk. Thanks for the advice. I'll see if

I can get my hand on his books.

HAM AND EGGS - A day's work for a chicken, a lifetime commitment for a pig.

-

Sheryl A.

Tuesday, May 27, 2003 4:22 PM

milk

I was typing up a response about milk earlier and lost it along with my

connection.

I would suggest to whomever it was who was asking, to read the books by John

Robbins: The Food Revolution and Diet for a New America. John backed out on

his Baskin-Robbins inheritance because of issues about milk.

The New Search - Faster. Easier. Bingo.

October 4, 2005

Starfirefive says: I read somewhere that soy milk is better for things that

are

supposed to come out creamy, such as pudding.

I didn't have luck making instant pudding from soy milk; it never thickened.

I didn't try it with cooked pudding though. Has anyone had success making

pudding from soy milk? Recipes?

....

Be kind. Be of good cheer.

Dick Ford

www.dick-ford.com

October 5, 2005

I have made cooked pudding with soymilk and it was really good. I'll try to

remember to send the recipe in. It is pretty simple.

Jacqueline

>

> " Dick Ford " <dickford

> 2005/10/04 Tue AM 09:44:10 EST

>

> Re: milk

>

> Starfirefive says: I read somewhere that soy milk is better for things that

> are

> supposed to come out creamy, such as pudding.

>

> I didn't have luck making instant pudding from soy milk; it never thickened.

> I didn't try it with cooked pudding though. Has anyone had success making

> pudding from soy milk? Recipes?

> ...

> Be kind. Be of good cheer.

> Dick Ford

> www.dick-ford.com

For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

>

> edical advice. Medical advice should be obtained from a qualified health

professional.

>

October 5, 2005

Hi Lisa,

I find that soy milk works fine for all of my baking. However, I tried

it a couple of times as a substitute in soup, and for recipes that are

heavily milk-based, I find soy milk to leave a bit of an odd taste.

Almost chalky-sweet? Not sure if rice milk would do any better--it

seems thinner to me and might not be good for soup.

Any kind of milk works great in smoothies; I use soy milk and almond

milk mainly and they do fine.

Nutritionally, all non-dairy milks aren't created equally--most are

fortified with calcium and Vitamins A, D, and B2, but some are lacking

B12, and the protein and fat levels really vary. Try to buy the

enriched versions when possible, and if you mainly use rice milk or

almond milk, make sure you have other sources of protein and fat in

your diet.

Take care,

Amy

On Tuesday, October 4, 2005, at 07:03 PM,

wrote:

> Message: 9

> Tue, 04 Oct 2005 00:31:29 -0000

> " starfirefive " <starfirefive

> milk

>

> I have a question for you all. I mentioned recently that I'm trying

> to cut out dairy for health reasons. Can dairy milk, soy milk, and

> rice milk be exchanged for each other at will? I made a rice pudding

> the other day with rice milk that was pretty good for a first try

> anyways. I read somewhere that soy milk is better for things that are

> supposed to come out creamy, such as pudding. But I'm a little leary

> of basing too many meals on soy. I know most of you have more

> experience in this area than I do!

> Thanks

> -Lisa

October 5, 2005

As someone else already mentioned, soy milk doesn't work as well for pudding.

Cow's milk has a glue-like quality to it, which is what makes traditional

pudding thicken. So far, I haven't found a vegan pudding recipe that I've been

happy with. If you're interested, Mori-Nu makes a pudding mix that you blend

with their silken tofu, and there are one or two brands of ready-made soy

puddings to be found (I can't remember brand names.)

As far as baking goes, I've had success with subbing soy and rice milk, but

sometimes there's a difference in consistency. Like with pancakes, the rice

milk makes them a little too thin and the soy milk a little too thick, so I use

50-50 soy and rice. One problem that I've had, though, is with scalloped

potatoes. My family used to love them, but I haven't found a way to sub for the

dairy that doesn't turn my family off taste-wise. When I use any soy milk in

the recipe my dh complains that they taste too 'beany'. You can't win 'em all.

Blessings,

Maria

--

" starfirefive " <starfirefive

Tue, 04 Oct 2005 00:31:29 -0000

>I have a question for you all. I mentioned recently that I'm trying

>to cut out dairy for health reasons. Can dairy milk, soy milk, and

>rice milk be exchanged for each other at will? I made a rice pudding

>the other day with rice milk that was pretty good for a first try

>anyways. I read somewhere that soy milk is better for things that are

>supposed to come out creamy, such as pudding. But I'm a little leary

>of basing too many meals on soy. I know most of you have more

>experience in this area than I do!

>Thanks

>-Lisa

>

>For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

>

>edical advice. Medical advice should be obtained from a qualified health

professional.

>

October 5, 2005

I still use dairy, but I usually choose soy milk and use it in most

recipes. Sometimes if I need a super creamy or thick consistancy, I

will substitute 1/2 of the soy milk with silken tofu, blended with the

soy milk. I've done this with sauces and dessert toppings, but never

pudding. Yogurt, although obviously not vegan, can sometimes be used

blended with a milk alternitative as I mentioned doing with tofu.

Yogurt usually doesn't bother those sensitive to lactose. Although rice

milk can now be found fortified, it still doesn't have any protein (1g

per serving), and too many sugars. I would think that the home made

rice milks are nutritionally supior to what is found on the grocer's

shelf.

Potato starch and xanthum gum are good thickeners for milk alternatives.

I saw in whole foods today a pudding mix put out by one of the tofu

manufacturers.

Nikki

, " starfirefive " <starfirefive>

wrote:

> I have a question for you all. I mentioned recently that I'm trying

> to cut out dairy for health reasons. Can dairy milk, soy milk, and

> rice milk be exchanged for each other at will? I made a rice pudding

> the other day with rice milk that was pretty good for a first try

> anyways. I read somewhere that soy milk is better for things that

are

> supposed to come out creamy, such as pudding. But I'm a little leary

> of basing too many meals on soy. I know most of you have more

> experience in this area than I do!

> Thanks

> -Lisa

October 6, 2005

I find Silk doesn't have as much of that soy flavour you were talking about.

Another trick to bring down sweetness if you don't have unsweetened soy milk on

hand is to use nutritional yeast or Bragg's.

Jacqueline

>

> austinvegan <austinvegan

> 2005/10/05 Wed AM 11:26:04 EST

>

> Re: milk

>

> Hi Lisa,

> I find that soy milk works fine for all of my baking. However, I tried

> it a couple of times as a substitute in soup, and for recipes that are

> heavily milk-based, I find soy milk to leave a bit of an odd taste.

> Almost chalky-sweet? Not sure if rice milk would do any better--it

> seems thinner to me and might not be good for soup.

>

> Any kind of milk works great in smoothies; I use soy milk and almond

> milk mainly and they do fine.

>

> Nutritionally, all non-dairy milks aren't created equally--most are

> fortified with calcium and Vitamins A, D, and B2, but some are lacking

> B12, and the protein and fat levels really vary. Try to buy the

> enriched versions when possible, and if you mainly use rice milk or

> almond milk, make sure you have other sources of protein and fat in

> your diet.

>

> Take care,

> Amy

>

> On Tuesday, October 4, 2005, at 07:03 PM,

> wrote:

>

> > Message: 9

> > Tue, 04 Oct 2005 00:31:29 -0000

> > " starfirefive " <starfirefive

> > milk

> >

> > I have a question for you all. I mentioned recently that I'm trying

> > to cut out dairy for health reasons. Can dairy milk, soy milk, and

> > rice milk be exchanged for each other at will? I made a rice pudding

> > the other day with rice milk that was pretty good for a first try

> > anyways. I read somewhere that soy milk is better for things that are

> > supposed to come out creamy, such as pudding. But I'm a little leary

> > of basing too many meals on soy. I know most of you have more

> > experience in this area than I do!

> > Thanks

> > -Lisa

For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

>

> edical advice. Medical advice should be obtained from a qualified health

professional.

>

October 6, 2005

Again I would use nutritional yeast to improve the flavour. For sweet things I

find that maple syrup is perfect to curb the soy taste. No other sweetener

seems to do it as well.

Jacqueline

>

> " Maria Rasmussen " <Fab5

> 2005/10/05 Wed AM 11:30:42 EST

>

> Re: milk

>

> As someone else already mentioned, soy milk doesn't work as well for pudding.

Cow's milk has a glue-like quality to it, which is what makes traditional

pudding thicken. So far, I haven't found a vegan pudding recipe that I've been

happy with. If you're interested, Mori-Nu makes a pudding mix that you blend

with their silken tofu, and there are one or two brands of ready-made soy

puddings to be found (I can't remember brand names.)

>

> As far as baking goes, I've had success with subbing soy and rice milk, but

sometimes there's a difference in consistency. Like with pancakes, the rice

milk makes them a little too thin and the soy milk a little too thick, so I use

50-50 soy and rice. One problem that I've had, though, is with scalloped

potatoes. My family used to love them, but I haven't found a way to sub for the

dairy that doesn't turn my family off taste-wise. When I use any soy milk in

the recipe my dh complains that they taste too 'beany'. You can't win 'em all.

>

> Blessings,

> Maria

>

> --

> " starfirefive " <starfirefive

>

> Tue, 04 Oct 2005 00:31:29 -0000

>

> >I have a question for you all. I mentioned recently that I'm trying

> >to cut out dairy for health reasons. Can dairy milk, soy milk, and

> >rice milk be exchanged for each other at will? I made a rice pudding

> >the other day with rice milk that was pretty good for a first try

> >anyways. I read somewhere that soy milk is better for things that are

> >supposed to come out creamy, such as pudding. But I'm a little leary

> >of basing too many meals on soy. I know most of you have more

> >experience in this area than I do!

> >Thanks

> >-Lisa

> >

> >For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

> >

> >edical advice. Medical advice should be obtained from a qualified health

professional.

> >

October 7, 2005

I have to disagree with the comment that soymilk doesn't work well in

puddings. I use it all the time in puddings of all varieties including

bread and rice puddings and find that it works very well. Actually, I use

soymilk in place of all the things I bake and cook that calls for any kind

of milk ingredient and have never had a problem. But different tastes for

different folks ... The Vegan Chef has some pretty good vegan pudding

recipes. Go to: http://www.veganchef.com/index.html and type in puddings in

the search box and it will bring up a few recipes. Just my two cents.

God's Peace,

Gayle

October 11, 2005

, austinvegan <austinvegan>

wrote:

>

> Hi Lisa,

> I find that soy milk works fine for all of my baking. However, I

tried

> it a couple of times as a substitute in soup, and for recipes that

are

> heavily milk-based, I find soy milk to leave a bit of an odd

taste.

> Almost chalky-sweet? Not sure if rice milk would do any better--it

Have you tried unsweetened milk for soups? I usually use unsweetened

soy,rice or nut milk or Better Than Soy Milk powder for my soups.

Really it depends on the purpose of the milk in the soup. Agreed

that all milks are not created equally... so nutritionally the

Better than Soy doesn't add much nutritionally. But the unsweetended

thing of the boxed milks helps to rid soups of the sweetness factor

of some of the others and you can control it a bit by the ratio of

water to powder with the Better than Soy.

In cases where it is a veggy soup I have also used broth in place

and added mashed potatoes ( or beans, or other appropriate mashed or

pureed veggy), flour , or cornstarch to thicken or make creamier.

Hope this helps...

Debbie

October 13, 2006

I think what you've described will work, though it might not be as

smooth as the storebought stuff.... But keep in mind you'll need to

add a substantial amount of some kind of sweetner or it will have a

bitter / beany taste to it.

, Kadee M

<abbey_road3012 wrote:

>

> I have this nice idea in my head... Know first that I am a

cheapskate and I *hate* paying $2.56 for a half gallon of rice milk

and $1.99 for the same amount of soymilk. Both my kids drink a few

cups of it every day, I mix some in with my dogs' food, and I cook

with it. So it goes fast. How does a soymilk maker work? From what

I've gathered, you just soak the beans (raw or cooked?) and grind them

up with some water, heat it up somehow, then voila! You have soymilk.

I have a blender. Could I just soak the beans, grind them up with some

water in the blender, then boil it for a few minutes? We had an

emergency with our dog and we don't have the money to buy a soymilk

maker, and I'd really like to just be able to make my own and use any

kind of beans or rice I want. I buy this 15 bean soup mix and I think

it would be neat to make milk out of it, especially for my dogs. Well

anyway, if anybody has ideas for me I would *really* appreciate them.

>

> Kadee Sedtal

October 13, 2006

Hmm... for the dogs I'll just leave it plain, but for the kids and cooking- what

kind of sweetener should I use? I have raw sugar, molasses, and maple syrup, and

could buy something else if that would work better. I bet if I run it through my

blender long enough it'll be pretty smooth, maybe still not as smooth as the

store-bought kinds... I already know, though, that it beats the heck out of

$2.56 per half gallon! Thanks!

Kadee Sedtal

Dave <dave4sale wrote: I think what

you've described will work, though it might not be as