How to Replace Dairy Products and Eggs in Recipes?

How to Replace Dairy Products and Eggs in Recipes?

During the Lent you can not eat foods of animal origin. Therefore, we try to use alternative ingredients in culinary recipes!

As a binding material, egg substitutes can be:

1 egg = 2 tbsp. milk + 1/2 tbsp. lemon juice + 1/2 tbsp. soda
1 egg = 2 tbsp. milk + 1/4 tsp. baking Powder
1 egg = 2 tbsp. water + 1 tbsp vegetable oil + 2 tsp. baking powder
1 egg = 2 tbsp. water + 2 tsp. baking powder
1 egg = 2 tbsp. corn or potato starch
1 egg = 1 tbsp. milk powder + 1 tbsp cornstarch + 2 tbsp. water

When making sweet pastry, the substitute is:

1 egg = 1 tbsp. Corn fillet + 2 tbsp. water
1 egg = 1 banana, mashed in puree.

Substitutes of dairy products can be:

Soy milk, rice milk, potato milk, nut milk; in some recipes, instead of milk, water is used.

Buttermilk can be replaced with sour soy or rice milk. Instead of each cup of buttermilk, use 1 cup of soy milk plus 1 teaspoon of vinegar.

Soy cheese can be purchased at health food stores. (Keep in mind that many varieties of soy cheese contain casein a dairy product).

In lasagna and similar dishes, crumbled tofu can be a substitute for cottage cheese (homemade cheese, also called cottage cheese) or ricotta cheese.

In some supermarkets and kosher food stores, varieties of non-dairy cream cheese can be purchased.

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