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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)