Quote:
Originally Posted by Sun
My experience with Almond Milk is that it can be a little thin. So depending on what I am using it for I may tweak the milk substitute a little bit. Well I tend not to use cows milk in a lot of things, but organic Almond, soy and rice milk can be hard to come by in some locations so there are challenges to that. As long as you do not need the milk to emulsify with anything like an egg yolk you should be ok.
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I find Almond milk to be middle of the line. When I want more rich milk I go coconut or hemp. When I want thinner I go rice or oat. All depends on the dish.