Dairy

Primary Ingredients

Cow’s Milk, Goat’s Milk, Cream, Buttermilk, Butter. Cheese, Yogurt. Cottage Cheese, Ice Cream

Secondary Ingredients

(Assess ingredient labels for )

Whey, Caseinate (Sodium Caseinate), Lactose, Lactic Acid

Foods To Check

Salad Dressings- i.e. ranch, Caesar, thousand island, mayonnaise
Meats- i.e. hot dogs, Luncheon meats, meatloaf, meatballs

Drinks – i.e. chocolate, cocoa, coco-malt, ovaltine
Baked goods- i.e. breads, rolls, cakes, crackers

Gravies and Sauces
Eggs- i.e. scrambled, eggnog

Soups – i.e. bisques, chowders
Fats- i.e. whipped toppings, battered foods

Sweets- i.e. caramels, chocolate candy

Recommended Alternative Choices

Milk: any of the below work well as a baking substitute

these can be found in the refrigerator section and or the drink aisles

be sure and look for fortified on the label

Note- that these are not a replacement for Breast milk or formula for babies ask your Naturopath for alternative choices

a. Soy Milk (note fat content more similar to 2%)

Natur-a (unsweetened, vanilla, strawberry (fat content similar to whole milk), chocolate)

So Nice

Beatrice

Edensoy

b. Rice Milk ( note fat content more similar to skim milk)

Rice Dream

c. Nut Milks: Almond Milk, Cashew or Coconut

d. Grain Milks: Rice , Hemp, Oat

Note for baking dairy substitutions: In place of milk, use equivalent soy, nut or grain milks (Nut Milks: Almond, Cashew, Coconut. Grain Milks: Rice, Hemp, Oat) plus 1 tsp apple cider vinegar, or use equivalent of apple juice because of the natural acidity, sweetness for flavour, and pectin for binding plus a tsp or so of a nut or seed butter for fat content.

Detailed information on Dairy substitutes:

http://www.myrealfoodlife.com/part-4-how-to-substitute-dairy-in-baking/

Related Recipes:

Dairy free Almond Milk: http://www.myrealfoodlife.com/home-made-almond-milk/

Dairy Free Nut Free Cream of Cauliflower Soup: http://www.myrealfoodlife.com/dairy-free-cauliflower-cream-soup/

Dairy Free Cheesecake: http://www.myrealfoodlife.com/dairy-free-rhubarb-cheesecake-pie/

Breads: Little Stream Bakery i.e. quinoa loaf, kamut bread

Rideau Bakery

Trillium Bakery

Wheat Berry Bakery

Butter:

Cold pressed oils such as olive, hemp, flax

Nut spreads on toast

Whipped Cream Substitute:

1 very ripe banana and 1 egg white

Puree or mash the banana. Beat egg white to soil peaks in a separate bowl. Add banana and continue beating until well blended with firm peaks.

Cream Cheese:

Tofu cream cheese

Yogurt:

Soy i.e. Jersey Farm, soya desert, So Nice

Ice Cream:

Soy i.e. Soydelicious,

Rice or Hemp ( maple syrup flavour)

Dairy Free Recipes

Milk Alternative Recipes: Note these do not have preservatives so mix up daily

Soy Milk:

1 c powdered soy milk to 3 c water. Mix well

Nut or Seed Milk:

1c raw cashews, almonds or seeds such as sesame, sunflower

I tsp honey or maple syrup

2 1/2 c water

vanilla ( optional )

Blend dry nuts to form a meal (a coffee grinder works great). Then add to a blender and blend well. Add water until you have the right consistency. Note- this can be strained and the residue used elsewhere i.e. muffins

Coconut Milk:

1 c water

1/3 shredded coconut

Blend. Strain if desired.

Zucchini Milk:

This is ideal for making breads, cakes and cream soups

2 1/2pounds firm zucchini, peeled and cut into chunks.

Place enough zucchini in a blender to fill it about one-quarter full. Process to a thick, smooth liquid. Pour into a large saucepan. Repeat to puree all the Zucchini. Heat to boiling over medium- high heat and cook for 1 minute. Cool briefly and pour into canning jars . Store in fridge for up to 1 week or In freezer.