/CNW/ -- Remilk, a global leader in the development and production of animal-free dairy, announced today it has received Health Canada's "Letter of No...
The outcome of swapping water for milk in baking is not the same. Depending on the recipe, it can be an acceptable substitute. But it’s pretty disingenuous to say blanketly that there isn’t a difference. Milk thickens, adds a creamy texture, impacts density, and more, especially when it comes to baking.
You can literally just use water for baking, what are you talking about?
The outcome of swapping water for milk in baking is not the same. Depending on the recipe, it can be an acceptable substitute. But it’s pretty disingenuous to say blanketly that there isn’t a difference. Milk thickens, adds a creamy texture, impacts density, and more, especially when it comes to baking.