Tag: Dairy substitutions

While cream cheese has a rich, fatty profile, a surprising 75% of substitute recipes use Greek yogurt as a primary alternative. This guide explores how you can use yogurt to replace cream cheese in various dishes, from savory dips to sweet cheesecakes.

According to the USDA, half-and-half must contain between 10.5% and 18% milkfat, a range you cannot achieve with low-fat milk alone. However, you absolutely can make half-and-half with low-fat milk by combining it with a higher-fat dairy product like heavy cream.

According to food scientists, sweetened condensed milk is created by removing about 60% of the water from milk and adding a substantial amount of sugar, creating a thick, shelf-stable syrup. Therefore, simply swapping regular milk for this concentrated, sweet ingredient will fail in most recipes due to major differences in liquid, sugar, and fat content.

According to food scientists, liquid milk is more than 85% water, while milk powder has been dehydrated to a dry state. This fundamental difference is key to understanding whether you can effectively substitute milk instead of milk powder in a recipe and what adjustments you will need to make.

According to the National Institute of Diabetes and Digestive and Kidney Diseases, many people with lactose intolerance can handle at least one, if not multiple, servings of low-lactose foods each day. Discovering your personal tolerance level and exploring the right dairy options can help you continue enjoying dairy while avoiding uncomfortable symptoms.

A two-tablespoon serving of full-fat sour cream contains only about 1.4 grams of carbohydrates. This fact makes plain, full-fat sour cream a perfectly acceptable addition to a low carb diet when consumed in moderation.

According to Go Dairy Free, most Duncan Hines cake mixes are Kosher Parve and contain no dairy ingredients. For those managing food allergies or following a specific nutrition diet, knowing whether there is dairy in Duncan Hines white cake mix is a critical first step towards safe and enjoyable baking.

According to the USDA, whole milk contains 3.25% milk fat by weight, while 2% milk contains, as the name suggests, just 2%. This difference is key to texture and flavor, but a quick and easy kitchen hack can help you make whole milk when you have 2% in a pinch, perfect for baking or a richer taste.