6 Ways to Make Dairy Substitutes at Home

Finding nondairy versions of old favorites has never been easier. With the ever-growing popularity of veganism, as well as the prevalence of dairy allergies, mainstream grocers have expanded their offerings of these products. However, purchasing nondairy milks can get expensive, so if you have the time, why not make your own? You’ll know exactly where the ingredients come from and therefore won’t have to worry about potential cross-contamination.

You will find that it is easy to get creative and sub your favorite nuts, seeds, grains, and flavorings for the ones we chose in the homemade milk recipes included here. The texture will depend on the amount of water you choose to use.

Costly equipment isn’t even a requirement, as your good old blender or juicer will do a proper job of it. All you need is a fine-mesh strainer and cheesecloth, or one of the nut milk bags that are available for purchase online or at health-food stores. They’re easy to clean and a bit less wasteful than cheesecloth. If you have the opportunity, try to buy soybeans, nuts, seeds, rice, and other grains in bulk to lower your cost and packaging waste. Also, if you can afford organic, it is always best.

1. Use nondairy buttermilk

Combine 1 tablespoon (15 ml) fresh lemon juice or vinegar, such as apple cider or white balsamic, with 1 cup (235 ml) unsweetened nondairy milk (soy works best). Let stand a few minutes to let the milk curdle.

2. Use coconut milk

Combine equal parts unsweetened dried coconut and water in a medium saucepan. Bring to a boil. Remove from heat, and let sit for one hour. Strain mixture through a fine-mesh sieve lined with cheesecloth, or use a blender on high speed and then strain.

3. Use nondairy evaporated milk

Mixing together 2/3 cup (122 g) dry soy or rice milk powder with 3/4 cup (180 ml) water will yield 1 cup (235 ml) evaporated milk. Use at a 1:1 ratio for evaporated milk called for in a recipe.

4. Use nondairy half-and-half

Combine 1/2 cup (120 ml) full-fat coconut milk with 1/2 cup (120 ml) any unsweetened nondairy milk. Yields 1 cup (235 ml) nondairy half-and-half.

5. Use instant nondairy coffee creamer

Mix 1 cup (184 g) soy or rice milk powder with 1 tablespoon (6 g) vanilla powder and 1/4 cup (30 g) powdered sugar for an instant creamy boost for your coffee.

6. Use sweetened condensed soymilk

Bring 3 cups (705 ml) soymilk and 1 cup (192 g) evaporated cane juice to a simmer over low heat and simmer until liquid reduces to 1 cup (235 ml). Strain any lumps or solids before using.