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Remilk Makes History as First Animal-Free Milk Protein Greenlit for Use in Canada (www.newswire.ca)

submitted 9 months ago by [email protected] to c/[email protected]

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[–] [email protected] 0 points 9 months ago* (last edited 9 months ago) (1 children)

You can literally just use water for baking, what are you talking about?

[–] [email protected] 0 points 9 months ago

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.