My recipe calls for cream, but my stomach juat can't handle it. Does anyone know what I can use instead?
2006-12-02 09:12:58 · 5 answers · asked by Kristen R 1 in Food & Drink ➔ Cooking & Recipes
It will depend on what you are making. If a sweet, dessert-type thing, you might be able to tolerate evaporated milk. There are also soy-based milk products, and lactaid ones in the dairy section of grocery store.
If making a "cream" sauce, I'd just use flour or cornstarch to thicken some chicken broth. Good luck!
2006-12-02 09:31:06 · answer #1 · answered by flash 2 · 0⤊ 0⤋
Half-and-half or whole milk can take the place of cream in a recipe. Don't use 2% or skim milk, though, because the consistency won't be right if you do.
2006-12-02 09:16:00 · answer #2 · answered by Cat Loves Her Sabres 6 · 0⤊ 0⤋
I've used whole milk instead of cream in several recipes and they turned out well. How about half-and-half?
2006-12-02 09:15:41 · answer #3 · answered by rita_alabama 6 · 2⤊ 0⤋
I've had good results with half & half non-dairy substitues. Depends on the recipe though . . . doesn't take high heat well.
2006-12-02 09:20:42 · answer #4 · answered by eric b 2 · 0⤊ 1⤋
evaporated milk, whole milk, half and half, even nondairy creamer can be good substitutes
2006-12-02 14:45:11 · answer #5 · answered by Freespiritseeker 5 · 0⤊ 0⤋