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non dairy

post #1 of 20
9/11/06 at 7:54pm
Thread Starter 
Can you make non dairy creamer into whipped topping?
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post #2 of 20
9/11/06 at 8:01pm
Don't know, but you can buy non dairy topping which you whip yourself.
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post #3 of 20
9/11/06 at 11:00pm
whether you can or not, it sounds gross. Non dairy creamer tastes like white paint to color your coffee, how would it taste on its own??? I know people develop a taste for it, because of necessity, i suppose, but seems like it's neither tasty nor healthy
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post #4 of 20
9/12/06 at 5:43am
Thread Starter 

Non Dair

It sounds gross but there are people who are vegans, and they would like whip topping too. I know that there is soy whip, but that can get costly.

I was told that you can whip up "Rich's" coffee rich into a topping.

Tried it with a non "name" brand ....did not work. Going to try the Rich's next.
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post #5 of 20
9/12/06 at 6:11am
Seriously, you can buy the stuff you whip yourself. You don't have to experiment. I feel like the duck in the AFLAC commercial.
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post #6 of 20
9/12/06 at 10:08am
I just can't understand why someone would want to eat something that tastes horrible and is full of bad chemicals. It makes veganism sound very unhealthy
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post #7 of 20
9/12/06 at 10:09am
Can Soy milk be whipped? :confused:
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post #8 of 20
9/12/06 at 10:24am
Thread Starter 

Kuan: duck!

If you know of this product..... do tell the suspense is killing me!

As for the soy milk... tried that.

What are the chemicals that are being referred to in non dairy?

the whipping agent would be PALM KERNEL OIL, AND COCONUT OIL

What is chemical about that?
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post #9 of 20
9/12/06 at 11:57am
Web site of Rich's

Web site of Rich's whipped toppings

Ingredient list of Original Liquid Coffee-Mate:The prevailing ethos among some of us is: if you choose to limit yourself to certain categories of food, you should stay within those categories and not look for artificially-concocted substitutes that mimic foods you choose not to eat. Especially if you limit yourself for philosophical reasons of cleanliness, purity, etc.
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post #10 of 20
9/12/06 at 6:13pm
Thread Starter 

Ethos

Tell That to my customers. Thanks for the website. The ingredients do not look like it would work. I guess I will just " let them eat cake"!
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post #11 of 20
9/12/06 at 6:17pm
People who keep kosher and want to serve a dairy-like dessert after a meat meal must use a non-dairy product.
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post #12 of 20
9/12/06 at 6:30pm
meekot,
I know you said using soy milk would be costly, but could you do something with a sweetened, soft tofu? It's not something I've ever tried :confused: and you wouldn't get any pretty peaks, but might it work as a topping?
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post #13 of 20
9/12/06 at 11:21pm
I was talking about coffeemate, the original topic of the thread, but also lots of soy-based products do have chemicals to make them palatable as copies of milk-based products and are highly processed. Eat soybeans, they're fine, or tofu, but make beans seem like milk? you really have to do alot to them industrially. Palm oil, anyway, is one of the big baddies as far as i ever read, does bad things to cholesterol, much worse than butter. Good for making soap, not for eating.

Mezzaluna, yes, i can understand about kosher rules, but anyway, why not make a dairy meal in the first place, - it's not necessary to eat meat at every meal is it? Certainly better than trying to whip coffemate. Or use otehr kinds of deserts (of which there are thousands) for meat-based meals.
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post #14 of 20
9/13/06 at 6:31am
Siduri, for some holidays dairy dishes are traditional- on Shavuot (celebrate giving of the 10 Commandments at Mt. Sinai) you can look forward to cheese blintzes, fish and other light dairy dishes. Cheese dishes are also served at Chanukah. But some holidays traditionally call for heartier meat dishes. At Rosh Hashanah- the new year- Eastern European tradition calls for brisket, chicken or other poultry (goose or turkey). On the Sabbath a slow-cooked concoction called Cholent (usually meat and beans, etc.) is sometime served.

For those of us who have family or regional traditions to satisfy for some holidays (to say nothing of our mothers-in-law!), serving a dairy meal is out of the question. :D
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post #15 of 20
9/13/06 at 10:15am
Ah, mezzaluna, i see. I was assuming you were referring to everyday kosher cuisine. Still, I'd imagine that particularly on the holidays, if you're having traditional main courses, there would be traditional desserts to go with them. (Which wouldn;t include fake-o milk products.) But even as we speak, my mouth is watering for those cheese blintzes.
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post #16 of 20
9/13/06 at 10:26am
Siduri, I'm making them for a cooking demonstration in April. Want to come? I'll save a plate for you! :lips:
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post #17 of 20
9/13/06 at 7:42pm

I've been looking for a non-dairy "cream" sub to use in a meat dish...

I have a great recipe for chicken that I want to adapt to kosher. It calls for a cream/sour cream sauce but I can't find anything about pareve "cream" substitutes.

I can't find any information on IMO dressing. I don't know if it contains the milk casein-something or other or if it's kosher in any respect.

In any event, I need to find a link to something I can make a cream sauce that is kosher for meat.

<help me...help me puhleeeeze....> :crazy:

April
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post #18 of 20
9/13/06 at 7:55pm
Can you use soy? I'd suggest browsing the web for kosher recipe sites; someone must have come up with a sub. But I'm guessing you'll find a lot of Rich's Creamer!
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post #19 of 20
9/13/06 at 11:18pm
Thanks so much but a BIT far to go for a blintz - I make them occasionally, and would be glad to get a recipe...??? What, actually, is the cheese used generally - i used to use ricotta or cottage cheese, just recently found a source here for Topfen - or is it more like a harder fresh cheese?
thanks
Ps, they say the Jewish community in rome is the oldest outside the middle east, dating back to the roman empire, and has a cuisine of its own. (No blintzes, unfortunately) THE BEST dish I've had is carciofi alla giudea (Jewish-style artichokes - whole artichokes, tips broken off and deep fried upside down in fat, till they open up like a flower and get all crispy - wow)
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post #20 of 20
9/14/06 at 4:05am
Thread Starter 

Veganism and Kashrut

Okay
I see what you mean regarding the chemicals... however, my cafe customers want what they want. My vegans, and my Rabbi! I used to use Rich's just for coffee at home. Now I am a cafe owner, and need to broaden my service.
Vegans will not eat Dairy products, and I could make a dairy whipped topping for my Rabbi if he had hummus and avocado for lunch , but that is the easy part. It is my vegans that I would like to accomodate.

It is not so important to have a whipped topping on a vegan dessert. i.e lemon mousse made with tofu, and tofutti cream cheese... yum! But it would have been nice. I will keep researching,

Thanks for all of your replys, they are very helpful.
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