Here is a post to make the point about my adventure in the plant-based milk and yogurt world…
That doesn’t go much out of the beaten paths, but for me there were novelties. Also these food are very different so I made my tasting files for each.
If you want wider information about dairy-free cooking, there is a compilation post about it (here).
MILKS :
+Tastes good cold or hot.
++Useful to make tofu, yuba, yogurt, etc.
++ Very cheap ingredients.
-A bit long and complicated to make.
Almond milk (tutorial)
+ Tastes great cold.
+ Useful to make blanc-manger.
– Raw almond are very expensive here.
++ The most convenient and quickest to make.
Sweet corn milk (recipe)
+ Tastes fresh and original cold.
+ Quick and easy to make.
– Seasonal ingredient, no so cheap (I think frozen corn is pre-cooked, I didn’t try)
Sesame milk (tutorial)
+ Tastes great warmed.
+ Convenient and easy to make.
+ Cheap ingredient.
Recipes :
kurogoma tonyu (black sesame paste in soy milk)
hot sesame milk
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Coconut milk yogurt
+ Very tasty
+ Super easy to make
– or + It stays liquid
– A little fat (has to be drunk in small amounts)
Soy milk yogurt (thick type recipe)
+ Tasty
+ Great texture
+ Cheap ingredient
– Some prep needed to thicken it
Recipes :
coconut milk lassi
GOURMANDE in OSAKA 