replace dairy — Blog — Food Bandits

This second part of ‘The Chemistry of Baking’ is about milk. What is the function of milk? How does cow milk differ from alternatives, like almond milk? The answer “cow milk comes from a cow” doesn’t really quite cover it, I’m afraid. How do you substitute butter milk and what is the function of fat?

Chemistry of baking, ChemistrySuus SleeJanuary 21, 2019chemie van het bakken, melk functie, melk vervangen, allergie vrij eten, allergie vrij bakken, allergy free baking, replace milk, replace dairy, recipe developing, scheikunde, chemistry, receptuur, recept maken, wat doet melk, fat in bakingComment