The costs desserts vegetable milks
The vegetable milk mixture (with the exception of “Soymilk”) and serves soy trade incubated at the yogurt as for ordinary yoghurt pots gives in a separate liquid product into two, a floating white liquid over a virtually transparent liquid.
It seems to me that it is not possible to manufacture “yogurt” with almond milk or even rice or oatmeal in a conventional manner (most vegetable milk ferments).
Milk kefir grains contacted with a vegetable drink (excluding soybeans) for several hours does not give a kind of dairy. The vegetable milk (other than soy) is transformed when it is allowed to stand kefir grains in a transparent liquid in the bottom of the pot and a white liquid at the top.
I have not yet found solutions to obtain a fermented dairy nice from a different milk plant soybeans.
Some ingredients help prepare some desserts gluten and animal milk:
agar: an alga, an ideal substitute for animal gelatin.
the arrowroot is from a tuber, starch is extracted from the rhizome of the arrowroot, a tropical plant. It comes in a white powder, which serves as a binder and thickener such as potato starch and cornstarch. In some preparations, it can replace eggs. Digestibility is excellent. (Sometimes packed (about 15 euros a kg.).
potato starch and cornstarch (or creamed corn is corn starch), powdered cereal creams (creams of rice, quinoa, buckwheat, millet, kokkoh, soy …) are thickeners dilute beforehand in a little cold liquid before being mixed with a hot mixture for a few minutes of simmering.
(Arrow root, potato starch and cornstarch do not normally contain gluten).
An addition of a little flour, cereal flakes, some cereal grains (rice, amaranth, quinoa, millet …), tapioca and semolina also helps thicken some desserts vegetable milks.
Sugar planned in recipes can be replaced by other sweeteners according to your choice.
If you’ve given up completely dairy, replace the butter in some recipes provided by a non-hydrogenated vegetable margarine. Also vegetable butter substitutes.