The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at www.stevecarper.com/li I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Smashwords.com or Amazon.com or BarnesandNoble.com or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.


Wednesday, November 22, 2006

Use Soy Milk in That Pumpkin Pie Recipe

One of the hardest dairy products to find a nondairy substitute for if you're lactose intolerant or have dairy allergies is evaporated milk. And that holiday favorite, pumpkin pie, often calls for evaporated milk.

However, vegan baking expert Chandra Moskowitz told the Washington Post that boiling down soy milk will act as a substitute.

You have to reduce the plain soy milk by two-thirds, because 1 cup of soy milk would yield only 1/3 cup of the evaporated milk substitute.

She also recommends adding a teaspoon of sweetener.

Bookmark and Share

1 comment:

telophase said...

This isn't good for those with milk allergies, but for the past couple of years I've been making pumpkin pies by substituting an equivalent amount of lactose-free milk for the evaporated milk and increasing the number of eggs from 2 to 3. It usually seems to require a few minutes more baking time, but other than that is perfectly respectable pumpkin pie.