I can't wait to try the Cream of Spinach & Watercress Soup recipe! Very much enjoyed the new lesson on roux soups, and it seems easy enough.

I do try to keep milk use to a minimum and I see from reading some previous posts (on a differnet soup recipe) that no-one has found great success with using soy products in place of dairy. Any point in trying one of the other milk substitues such as hemp or rice? Often these types can have a sweet taste (almond particulcarly) but perhaps it can be compensated for with seasonings? Otherwise I guess it's just a matter or toughing out a night or day of belly-ache. The soup looks too yummy not to try!

Cheers!

Because of where I live, I can only buy UHT Milk (in Tetra-Paks). For my bechamel sauce and cream soups, I use 1 part whole UHT milk, to 1 part water in place of cream and it comes out fine. This would at least cut your overall milk intake, and the UHT milk alone is more digestible than regular milk. It would be worth checking into.

UHT milk works just as well, but is a different flavour than regular pasteurized milk North Americans are used to (in fact, not easy to find here). You make a good point in that one can adapt the becahmel to the milk one gets from their country and/or are used to.

I agree, the flavour and texture of UHT milk is not as appetizing as regular milk, which is why I dilute it with water before putting it on cereal etc.. What I wouldn't give to have a tall glass of ice cold, Island Farms milk as shown in your video! The dairy products you show in your videos make me very homesick.

I NEVER drink UHT milk straight, but find the flavour difference when used in soups and sauces quite negligible. It can be diluted for some recipes (soups would be an example) but if I am making an Alfredo Sauce, I use it full strength along with a little blonde roux to thicken. Even though I have to use UHT milk, I end up with some magnificent sauces. Giving credit where credit is due, without Rouxbe, I would be eating taro, breadfruit, eggplant, and turkey tail for survival. These homemade soups are a life saver.

What is interesting is that the UHT milk that we buy in Micronesia is imported from the USA, (mostly Utah and Pennsylvania!)

Okay, I have to come clean and just admit, I have no idea what UHT milk is! Maybe it's something we here in California don't get?

I should clarify, I am trying to avoid the dairy for gastrointestinal reasons, not for fear of exposure to hormones, or other ethical concerns (though, that sure isn't a bad idea either!). Too much milk or cream in a recipe really gives me trouble. But it tastes so good!

On the Spinach & Watercress soup, would substituting any other spicy or bitter greens work as well? I seem to be able to grow rocket better than I can watercress, and it's not always easy to find locally.

Thanks and Cheers!

Ultra High Temperature process for milk product is meant so the products can be safe to keep at room temperature in a tetra packaging. you probably won't find it where these products can be found fresh.
As for the rockets, absolutely you can use them in a soup, also young dendelions are great, not the one with the yellow fower on the boulevard though!! both will give more of a peppery and bitter flavour than spinach or watercress, I personally preffer them in a soup.
Hope it helps.

Shirley,

UHT Milk has been pasteurized or "Ultra Pasteurized" to about 160 degrees F which kills all bacteria. Regular Pasteurization only kills enough bacteria to keep you from getting a disease. UHT kills everything. Properly packaged UHT milk doesn't need refrigeration and has a shelf life of up to 6 months. It is very popular in Europe and parts of Asia.

The flavour does change slightly from "fresh milk" because the high heat affects the sugars in the milk (caramelization), but is unnoticeable in hot chocolate, most cooking, etc. There are no preservative or additives. It is the UHT pasteurization and the Tetra Pak packaging that gives it the long shelf life. Because all bacteria is killed in the process, you may find it more digestible.

As has been stated, it is hard to find in the USA. Because it does not need refrigeration, it may simply be sitting on a shelf somewhere, not necessarily in the refrigeration section of your grocer. You may have to ask if they carry it.

The good news is that some "Organic Milk" is also Ultra Pasteurized and has certainly been much more accepted by the American market. You shouldn't have any trouble finding organic milk. Just check the labels to see if it has been Ultra Pasteurized.

Some producers (Borden® for one) also produce Lactose Free Shelf Stable UHT Milk.

If you are lactose intolerant or your stomach's reaction to milk is due to bacteria in the milk, one of these products may help.

Shirley, the other non diary milks you suggested would also work, you will of course just end up with a different flavor. This if of course not always a bad thing, sometime that is how one discovers a new flavour profile. You could even try using coconut milk as a non dairy substitution, but again this will totally change the flavor of this particular soup. And as mentioned in the lesson you could just make the soup using a veloute base rather than a bechamel base to omit the milk altogether. Hope this helps. Cheers!

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