goat milk okay substitute for baking yeast bread?

Many failed yeast bread attempts over the years but am inspired to try again this weekend. The recipe I will try calls for milk and since I'm lactose intolerant, I wonder if I can substitute goat milk, or if the taste and/or consistency would be such that I'd be better off just going w/ cow milk and taking a lactaid. And, as long as I'm asking, what about other milk substitutes, such as soy? Thanks!

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9 Comments

Ophelia June 16, 2011
I disagree with spiffypaws, I've been drinking a lot of goat milk (and doing a little baking) in the past few months and haven't found it to taste different from cow milk.
The time of year and source probably makes a difference though.
 
LiveToEat1960 June 16, 2011
Thanks for all of the very helpful feedback everyone!
 
spiffypaws June 16, 2011
I've been lactose intolerant most of my life, so I have (unfortunately) a lot of experience with this. I would not recommend goat milk; it tastes too "goatey" and could overpower the flavor of your bread. I once made a ganache w/ goat milk in place of cream. While the texture was perfect, the goat flavor was horrible. Without seeing your recipe, I can tell you that I have successfully made bread using soy milk, lactaid milk, coconut milk or water. If your recipe calls for sugar or honey and you use lactaid, reduce your sugar slightly as the lactaid tastes much sweeter than regular milk. Also, there are tons of recipes that do not require milk or butter at all.
 
boulangere June 16, 2011
Take a look at this recipe, perhaps. I'm not touting it as the world's best, but I tried to write the instructions for people like yourself, who find yeast breads intimidating, so that it will yield a good result for you.

http://www.food52.com/recipes/12158_gold_nugget_bread
 
beyondcelery June 16, 2011
I also use soymilk in my yeasted bread without issue. Water will work, but as susang says, the fat content changes the texture. I also use coconut milk, since that seems to have a similar fat content to regular milk. It usually lends a slight flavor to the bread, but I've never found it unpleasant or overpowering. Sometimes it's so faint you can hardly tell it's coconut (and other people don't taste it at all).
 
LiveToEat1960 June 16, 2011
I don't seem able to stop myself with a slice or two of bread of good bread.. :D As far as my frustrations with yeast baking, I lack confidence (I suppose) and have always been unsure of whether the dough has risen sufficiently or too long, or whatever... Also, unsure of kneading technique. I plan on watching a video before trying this next one. I did make Bittman's version of no knead bread once and while it was not attractive (even in a rustic way), it tasted pretty good. Thanks for the suggestions hardlikearmour and boulangere!
 
susan G. June 16, 2011
I routinely substitute non-dairy milk alternatives (including soy), and even water would do. If you just use water, though, the results will be different since fats and carbs and proteins are in the milk. Maybe a recipe which calls for water (or another liquid) would be better, so you can follow it precisely and eliminate that variable.
 
hardlikearmour June 16, 2011
Even though you're lactose intolerant, I suspect you'd be able to eat bread with regular milk in it (assuming you only plan on a slice or two per meal.) You lack the enzyme to digest lactose, but in small quantities it shouldn't give you trouble. Much like a piece or two of sorbitol containing candy isn't going to cause a person grief, but if you eat the whole bag you're going to have some serious gut pain! If you're actually allergic to lactose it would be a different story.
 
boulangere June 16, 2011
I'd stay away from the soy, but goat milk should be great. What have been your frustrations with yeasted baking? There's a chance they may have nothing to do with your milk source.
 
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