Could you replace butter with coconut milk when making cookies?
I learned that puddings are great when you go 50/50 but baking seems a bit trickier. Has anybody tried it?
31-35
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Elessar · 31-35, M
I went one year without dairy, and there's absolutely no substitute that feels right, unfortunately.
There's some things that still taste nice but ultimately it's a different thing.
Heck, I've some family friends who run one pastry shop that is renowned to be one of the best in town, and I was told that the secret of their success is that they use a very specific kind/producer of butter.
There's some things that still taste nice but ultimately it's a different thing.
Heck, I've some family friends who run one pastry shop that is renowned to be one of the best in town, and I was told that the secret of their success is that they use a very specific kind/producer of butter.
CrazyMusicLover · 31-35
@Elessar I honestly can't imagine going one year without dairy. No way there could be a substitute for cheese.
I'm actually trying to find something that would make cookies taste lighter. Butter gives me this overly fatty feeling. Maybe you're right and it's more about the kind of butter.
But it works with milk in pudding. It's not replaced completely but 50/50 makes it truly lighter and gives it better texture.
I'm actually trying to find something that would make cookies taste lighter. Butter gives me this overly fatty feeling. Maybe you're right and it's more about the kind of butter.
But it works with milk in pudding. It's not replaced completely but 50/50 makes it truly lighter and gives it better texture.
Elessar · 31-35, M
@CrazyMusicLover It wasn't only dairy, but also beef, corn, yeast, garlic, a huge lot of fruits, and a lot of other stuff that I had IgE positivity for (potential allergy-inducing) 🙈
I don't know exactly what's the "feature" of this butter, but when I was told it was that, it immediately made sense that it was the butter giving it that particular fragrance. Definitely try other brands/types. Heck maybe even give it a go to buffalo butter instead of cow butter if you find it (taste different, the milk iirc is less fatty and more proteic). Just avoid goat, sheep milk derivatives at all costs, and distrust of any Greek, Sardinian and south Italian who tells you otherwise. 😬
I don't know exactly what's the "feature" of this butter, but when I was told it was that, it immediately made sense that it was the butter giving it that particular fragrance. Definitely try other brands/types. Heck maybe even give it a go to buffalo butter instead of cow butter if you find it (taste different, the milk iirc is less fatty and more proteic). Just avoid goat, sheep milk derivatives at all costs, and distrust of any Greek, Sardinian and south Italian who tells you otherwise. 😬
@CrazyMusicLover Have you tried blending the butter 50/50 with skim milk? And maybe adding a rising agent?
I'm a very clueless cook, but great experimenter, and sometimes my experiments work :)
I'm a very clueless cook, but great experimenter, and sometimes my experiments work :)
CrazyMusicLover · 31-35
@Heartlander There is baking powder already in the recipe.