I’ve long been a fan of dairy-alternative milks, but I’ve never been a fan of the inability to use up an entire cartons’ worth before the 5 day expiration date. When my children were young and I wanted to introduce them to supplemental milk while still breastfeeding, I opted for Rice and Soy Milk. I used it to mix with cereals and custard and I used it when my Dad would come for a coffee. But that wasn’t enough to use up a 1L pack before the best before.
Over the years I gave up on them because I felt like I was literally throwing away money with each unfinished tetra-pack, not to mention how much packaging was being unnecessarily discarded! Back then my kids weren’t huge cereal eaters but lately we’ve progressed to Weet-bix and Rice Bubbles by the tonne and consumption of milk has increased significantly – but I’ve discovered A2 and that’s allayed my dairy concerns for congestion-proned-kids.
Despite my relaxing stance on the dairy intake of my littles, I’m still conscious of the amount of dairy they consume daily so supplementing with alternative forms of ‘milk’ is still something I do.
Take a typically dairy-based dessert like Pannacotta and I would feel like cereal with milk, yoghurt in their lunchbox and more dairy at night was just too much so my discovery of this amazing new range of all natural plant-based milks from Stir It Up is truly a game changer. You can mix your own quantities and make only as much as you need. You can bake with them, you can use them for smoothies, cereal – wherever you would use milk ordinarily.
Besides the convenience factor, this range of Stir It Up plant-based milk powders are free of emulsifiers, salts, natural flavours, artificial vitamins, lecithin and gum – all of which you would find in a tetra-pack version of the same thing. Plus they’re packed with real ingredients – Stir It Up Soy Milk Powder contains only 100% non-GMO soy milk powder, and Stir It Up Almond Milk Powder contains 20% real almonds, compared to between 2% and 7% in most tetra packs. All these things make this range absolutely perfect for lactose intolerant, gluten-free or lactose sensitive consumers. The options on how you could use these products is absolutely only limited by your imagination so whenever you would usually use dairy, try a Stir It Up milk powder in your next kitchen adventure. To show you how easy it is to switch out dairy for plant-based milk, I have made this extremely simple Strawberry Vanilla Pannacotta using the Soy Milk Powder and show you here how easy it is.
- 3 t powdered gelatine
- 500ml Stir It Up Soy milk
- 1 t Vanilla paste
- 1 t Fresh As freeze-dried Strawberry Powder
- 25g caster sugar
- Measure 3 T water into a small bowl. Sprinkle the gelatine on to the water and leave to soak for 5 minutes.
- Mix up the Soy Milk by adding 50g of Stir It Up Soy Milk Powder to 500ml of water. Whisk well to combine.
- Into a small pot, add the Soy Milk, vanilla paste, strawberry powder and caster sugar. Heat until the liquid just comes to the boil. Remove from the heat and stir in the gelatine mixture which will now be gluggy.
- Allow to cool for 10 mins.
- Strain the mixture through a sieve and pour evenly between four ramekins. Cover and refrigerate until set (approximately 1½ hrs).
- Serve with sliced fresh strawberries, cream or a berry compote.
- This recipe is highly adaptable. You can add additional flavours including alcohol, or essences.
The range includes four plant based milks: Soy Milk Powder ($12.99), Almond Milk Powder ($15.99), Oat Milk Powder ($12.99) and Coconut Milk Powder ($15.99) in leading supermarkets in the dried milk powder section.
W I N with Stir It Up
I have a fabulous gift pack for someone to win. Comment below telling me which plant-based milk appeals most to you and why and you’ll be in to win:
- 4 Stir It Up products
- 3 cooking oils from the cooking oil experts, Harvest Oil
- + a $50 supermarket voucher
I will draw a winner on Wednesday 28 September. Open to NZ residents only. Good luck!
* this post was made possible thanks to Stir It Up