milk replacer

Recipes for all sausages

milk replacer

Postby dorsets21 » Tue Jul 23, 2013 8:32 pm

I,m looking to replace milk powder for something else what can I use that's not soy
thanks as I have people who are lactoe and soy intolarate
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Re: milk replacer

Postby wheels » Tue Jul 23, 2013 10:44 pm

In what? The products you'd use to replace them will very according to thing being made.

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Re: milk replacer

Postby dorsets21 » Wed Jul 24, 2013 1:31 pm

sorry frankfurters
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Re: milk replacer

Postby wheels » Wed Jul 24, 2013 1:56 pm

I'd experiment with cornflour (cornstarch), tapioca flour, potato flour (although it has a tendency to make things 'spongy'), or even plain wheat flour (if wheat intolerance isn't an issue).

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Re: milk replacer

Postby dorsets21 » Wed Jul 24, 2013 2:42 pm

wheat intolerance is also a issue but it a big crowd with money to spend I,ll try the cornflour what would you say about 1 oz per pound ?
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Re: milk replacer

Postby wheels » Wed Jul 24, 2013 7:19 pm

I'm 'sailing by the seat of my pants' here as I don't generally use it, however, my initial thoughts would be to use it at less than 2% of the meat weight.

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Re: milk replacer

Postby crustyo44 » Wed Jul 24, 2013 7:42 pm

Looking through some Dutch Rookworst commercial manufacturing recipes, who are a bit similar to Frankfurters, they suggest that you can use up to 30 grams of Potato or corn flour per 1 kilo of meat.
Other flours are also recommended same weight per 1 kilo of meat.
Cheers,
Jan.
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Re: milk replacer

Postby wheels » Wed Jul 24, 2013 8:15 pm

I'd not argue with that, but found that 2.6% (of meat) potato flour/starch (French fecule) gave a spongy texture when used in a cocktail sausage.

HTH

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