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Posted by Bev in TX on October 22, 2009, 12:49 pm
On Oct 22, 2:12=A0am, nightmi...@gmail.com (NightMist) wrote:
show/hide quoted text
> I have a theory on that.
> I have tried cooking with various milk substitutes and where milk is
> just the fluid component of a baked dish or in a gravy, soup, or etc.,
> about ninety five percent of the time the substitutes are perfectly
> fine. =A0However in custards, creams, and your assorted dairy dishes
> like that, the substitutes just don't cut it. =A0I am pretty sure it is
> not the fat, for you can use powdered milk in most of those and it
> comes out fine. =A0I am also pretty certain it is not the protien for
> most of the substitutes are as high or higher in protien than regular
> milk, and as for the quality of the protien I am currently using a
> whey based dairy replacer that has all the protien of regular milk,
> and it is no better than the others for these dishes.
> I have found that you can reduce the amount of water that you make the
> powdered varieties of substitute with, and it will make the resultant
> custard or cream thicker, but it still does not set.
> I think that those few dairy dishes that just don't work with the
> dairy substitutes need casien to set up right. =A0Casien is the one
> thing they all lack. =A0If you look it up, you will figure out why that
> could be the thing.
> Pumpkin pie has enough other stuff in it that if you have the right
> recipe it will forgive the lack. =A0It is a matter of finding the right
> recipe is all. =A0The one I have always used is the one on the back of
> the Lakeshore Pumpkin can. =A0In the past I have used evaporated milk in
> it. =A0Improvising evaporated milk from the substitute, I have doubled
> the powder, and added a few tablespoons of egggwhite powder. =A0The pie
> comes out different, but acceptable to the household. =A0
> You can find a lot of non-dairy recipes on the vegan websites.
> We mostly look at the regular vegetarian sites. =A0There are a fair few
> vegan recipes on those as well as assorted recipes with either no milk
> or no eggs.
> My problem is that Ash is Dairy Boy. =A0He loves dairy products best,
> and I am trying to cut casien out of his diet (look up autism versus
> casien and gluten). =A0I don't know if the theory is correct, but trying
> it is just an inconvienience not a disaster. =A0Cheese is going to be
> the hard part.
> NightMist
A long time ago I contacted one of the major soy milk mfgs, and they
were the ones who told me that it was a protein issue. From what you
say, it sounds like it is more than just proteins in general, but a
particular protein -- casein. I probably can have casein, as I am not
allergic to milk, just severely lactose intolerant. For example, I
can eat vegetarian cheeses that contain casein, though I think that
their texture is like plastic, rather than cheese. I'm wondering if
it's possible to get casein (I haven't looked yet)? If so, I might
try it out. It would be lovely to have a pumpkin pie with a custardy
texture.
Bev in TX
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Posted by NightMist on October 22, 2009, 2:00 pm
On Thu, 22 Oct 2009 09:49:18 -0700 (PDT), Bev in TX
show/hide quoted text
>On Oct 22, 2:12=A0am, nightmi...@gmail.com (NightMist) wrote:
show/hide quoted text
>> I think that those few dairy dishes that just don't work with the
>> dairy substitutes need casien to set up right. =A0Casien is the one
>> thing they all lack. =A0If you look it up, you will figure out why that
>> could be the thing.
>A long time ago I contacted one of the major soy milk mfgs, and they
>were the ones who told me that it was a protein issue. From what you
>say, it sounds like it is more than just proteins in general, but a
>particular protein -- casein. I probably can have casein, as I am not
>allergic to milk, just severely lactose intolerant. For example, I
>can eat vegetarian cheeses that contain casein, though I think that
>their texture is like plastic, rather than cheese. I'm wondering if
>it's possible to get casein (I haven't looked yet)? If so, I might
>try it out. It would be lovely to have a pumpkin pie with a custardy
>texture.
Well I know you can buy casien granules at a good art supply store,
and I know some folk render their own out of skim milk using vinegar
and baking soda (it is coagulated and then precipitated).
I do not know though if it would be useful in cooking.
Artists use it to make a paint base, or to make glue. Being as most
artists who go to the bother of such things tend to be very fussy
about it I don't doubt the purity of the casien. I do wonder if in
that form it would be at all useful in the kitchen. You might need to
ask a food science chemist or some suchlike person.
NightMist
--
Legolas is my house elf
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Posted by Bev in TX on October 23, 2009, 4:17 am
On Oct 22, 1:00=A0pm, nightmi...@gmail.com (NightMist) wrote:
show/hide quoted text
> Well I know you can buy casien granules at a good art supply store,
> and I know some folk render their own out of skim milk using vinegar
> and baking soda (it is coagulated and then precipitated).
> I do not know though if it would be useful in cooking.
> Artists use it to make a paint base, or to make glue. =A0Being as most
> artists who go to the bother of such things tend to be very fussy
> about it I don't doubt the purity of the casien. =A0I do wonder if in
> that form it would be at all useful in the kitchen. =A0You might need to
> ask a food science chemist or some suchlike person.
> NightMist
> --
> Legolas is my house elf- Hide quoted text -
> - Show quoted text -
Now that sounds like a very interesting use of a milk product -- it
reminds me of milk paint that used to be more heavily used. OTH, it
does not sound like they would be careful to make it sanitary enough
to eat. Oh well, we don't eat pie very often anyway, and it is
usually apple.
Bev in TX
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Posted by NightMist on October 23, 2009, 10:43 am
On Fri, 23 Oct 2009 01:17:19 -0700 (PDT), Bev in TX
show/hide quoted text
>On Oct 22, 1:00=A0pm, nightmi...@gmail.com (NightMist) wrote:
>> Well I know you can buy casien granules at a good art supply store,
>> and I know some folk render their own out of skim milk using vinegar
>> and baking soda (it is coagulated and then precipitated).
>> I do not know though if it would be useful in cooking.
>> Artists use it to make a paint base, or to make glue. =A0Being as most
>> artists who go to the bother of such things tend to be very fussy
>> about it I don't doubt the purity of the casien. =A0I do wonder if in
>> that form it would be at all useful in the kitchen. =A0You might need to
>> ask a food science chemist or some suchlike person.
>Now that sounds like a very interesting use of a milk product -- it
>reminds me of milk paint that used to be more heavily used. OTH, it
>does not sound like they would be careful to make it sanitary enough
>to eat. Oh well, we don't eat pie very often anyway, and it is
>usually apple.
Actually it is what they used call (and some people still do) milk
paint.
From: http://www.artlex.com/
"casein paint - A paint much like opaque watercolor in which casein —
a milk glue — is its binder. Casein is a white, tasteless, odorless
protein precipitated from milk by rennin. Casein is the basis of
cheese, and is used to make plastics, adhesives, and foods, as well as
paint. Casein paint can be used on paper or board for light impasto,
for underpainting, wall decoration, etc. Casein paint is too
inflexible for use on canvas.
It dries quickly with a waterproof surface, and may be varnished.
(pr. kay-SEEN) "
Also:
http://www.dickblick.com/categories/caseins/
NightMist
--
Legolas is my house elf
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Posted by J* on October 22, 2009, 6:16 pm
are you intolerant to yogurt?
cuz it digests itself so often folks with lactose intolerance can still eat
yogurt.
you can make that into a cheese of sorts.
dump a large container of plain yogurt into a sieve
lined with paper coffee filters or cheesecloth,
put it back into the fridge and see how thick it gets overnight.
if you want it thicker, leave it another day.
when it is thick enough for you add things to it.
parsley, garlic, spices, herbs, whatever taste you fancy.
you can also make it into a sweet spread by adding honey or maple syrup
even.
do what you like to it. use it how you like.
keeps in the fridge for as long as yogurt normally would.
i call it yogurt cheese.
a google search will no doubt give you more ideas.
makes a great spread on breads, english muffins etc.
also can be rolled into a cheese ball, coated in chopped nuts/parsley.
might work for pumpkin pie, i've not tried that.
if thick enough it works in cheesecake recipes tho with some fiddling with
flavours, of course.
just another thot that might or might not work for you.
fwiw,
j.
"Bev in TX" wrote...
A long time ago I contacted one of the major soy milk mfgs, and they
were the ones who told me that it was a protein issue. From what you
say, it sounds like it is more than just proteins in general, but a
particular protein -- casein. I probably can have casein, as I am not
allergic to milk, just severely lactose intolerant. For example, I
can eat vegetarian cheeses that contain casein, though I think that
their texture is like plastic, rather than cheese. I'm wondering if
it's possible to get casein (I haven't looked yet)? If so, I might
try it out. It would be lovely to have a pumpkin pie with a custardy
texture.
Bev in TX
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> I have tried cooking with various milk substitutes and where milk is
> just the fluid component of a baked dish or in a gravy, soup, or etc.,
> about ninety five percent of the time the substitutes are perfectly
> fine. =A0However in custards, creams, and your assorted dairy dishes
> like that, the substitutes just don't cut it. =A0I am pretty sure it is
> not the fat, for you can use powdered milk in most of those and it
> comes out fine. =A0I am also pretty certain it is not the protien for
> most of the substitutes are as high or higher in protien than regular
> milk, and as for the quality of the protien I am currently using a
> whey based dairy replacer that has all the protien of regular milk,
> and it is no better than the others for these dishes.
> I have found that you can reduce the amount of water that you make the
> powdered varieties of substitute with, and it will make the resultant
> custard or cream thicker, but it still does not set.
> I think that those few dairy dishes that just don't work with the
> dairy substitutes need casien to set up right. =A0Casien is the one
> thing they all lack. =A0If you look it up, you will figure out why that
> could be the thing.
> Pumpkin pie has enough other stuff in it that if you have the right
> recipe it will forgive the lack. =A0It is a matter of finding the right
> recipe is all. =A0The one I have always used is the one on the back of
> the Lakeshore Pumpkin can. =A0In the past I have used evaporated milk in
> it. =A0Improvising evaporated milk from the substitute, I have doubled
> the powder, and added a few tablespoons of egggwhite powder. =A0The pie
> comes out different, but acceptable to the household. =A0
> You can find a lot of non-dairy recipes on the vegan websites.
> We mostly look at the regular vegetarian sites. =A0There are a fair few
> vegan recipes on those as well as assorted recipes with either no milk
> or no eggs.
> My problem is that Ash is Dairy Boy. =A0He loves dairy products best,
> and I am trying to cut casien out of his diet (look up autism versus
> casien and gluten). =A0I don't know if the theory is correct, but trying
> it is just an inconvienience not a disaster. =A0Cheese is going to be
> the hard part.
> NightMist