Easy Alternatives For Dairy Cheese And Sour Cream In Your Favorite Mexican Foods
If you have trouble digesting lactose, but love enchiladas with sour cream and plenty of cheese, it is important for you to learn about dairy alternatives that will please your palate without prompting an unpleasant reaction. Although there are a wide variety of soy products currently available, adverse reactions to soy are not uncommon. Therefore, the following information about easy items you can make at home from coconut and almond milk will be very helpful.
#1-Making A Better Sour Cream
Sour cream is a common part of many Mexican foods and as a result, it is often missed when it is removed from your diet. Fortunately, a 12 ounce can of coconut milk and a bit of white vinegar can help you enjoy your meal again. Leave your can of coconut milk to chill in the refrigerator for at least an hour and upon removing it, take out the cream that has floated to the top. You should have about 1/3 to 1/2 cup of that cream.
Mix the cream with up to 2 1/2 tablespoons of white vinegar and stir it back into the coconut milk thoroughly. Return to the refrigerator for at least another hour. During that hour, prepare to love your favorite Mexican foods as much as you used to without worrying how bad the side effects from dairy products will be this time.
#2-Making Your Own Non-dairy Cheese
The good news is that it is not difficult to make your own homemade cheese that doesn't require you to milk. Once you make your own non-dairy cheese, you can then use it to substitute it for the dairy cheeses in your favorite queso and grate it as a topping for your favorite Mexican entree.
Although there are many similar recipes on the market, the following idea is unique because it starts with almonds, but you do need to allow about a day and a half before you can enjoy your cheese. Start with 1 cup almonds and allow it to soak in no more than 1/2 cup water for a full day. Drain and rinse off your softened almonds the next day and mix them with 2/3 cup lemon juice, one teaspoon of salt or sea salt, and about half a clove of fresh garlic. Add 1/2 cup water and a 1/4 cup of olive meal and mix it in your food processor or mixer until it is blended entirely and smooth.
Spread it evenly in a cheese cloth, tie both ends of the cloth off and put it back in the fridge for 12-18 more hours. Bake it for at least 30 minutes at 375 and you will have a delicious cheese that can be used in many different recipes. For an extra Mediterranean flavor, you can add a few drops of extra virgin olive oil to the mixture before blending or halfway through baking.
In conclusion, Mexican food is a staple throughout much of the United States and in various parts of the world. If you have found that the standard dairy products associated with Mexican food are challenging to digest due to your lactose sensitivity, the above information about non-dairy options will be very useful.
For more information about Mexican food, contact a professional like Lares Restaurant.
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