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For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by half a cup as ...
This dairy-free milk alternative is a great option when you’re baking something that calls for milk and an acid (like lemon juice or vinegar) for leavening, because it has a high protein content ...
Milk alternatives vary quite a bit in texture, from thick and creamy soy milk or canned coconut milk to thinner and more watery options like rice, almond, hemp, and flax milk.
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Whether you have another kind of milk, dairy or a non-dairy substitute, you can still make that cake, sauce or pudding with a whole milk substitute. Half-and-half comes in at around 10% fat, while ...
Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents Anticaking agents keep powders such as milk powder from caking or sticking. Antifoaming agents
A cup of coffee with sachets of Coffee-Mate non-dairy creamer and pure sugar (also shown are a stir stick and coffee cup holder). A non-dairy creamer, commonly also called tea whitener or coffee whitener or else just creamer, is a liquid or granular product intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages.
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.