Milk allergy affects approximately 2-5% of children from around the world. Many times “milk allergy” simply masquerades as “pasteurization allergy”, which means that when a switch is made from processed store milk to farm fresh unpasteurized milk, the “milk allergy” suddenly disappears!
Why is this?
Because pasteurization denatures fragile milk proteins and renders them allergenic. It also destroys lactase, the enzyme necessary for digesting lactose, the naturally occurring sugar in milk. A simple switch to fresh from the farm raw milk solves both of these problems.
In those rare instances when a child is truly allergic to cow or goat milk – even the farm fresh variety – figuring out the best possible substitute can be a bewildering experience for a concerned parent.
Soy milk is clearly not a good option as high amounts of isoflavones (plant estrogens) disrupt the hormonal development of young children. Commercial rice milk is high in sugar and low in nutrition with little to no protein or fats to stabilize the blood sugar. Even store bought almond milk is not a good choice as it is also very low in protein and fat, high in sugar and is not made from almonds that have been properly soaked/dehydrated first to eliminate anti-nutrients such as phytic acid which block mineral absorption and cause digestive distress.
So, what is a Mom or Dad to do?
Fortunately, there are three excellent milk substitutes that are delicious, healthy and easy to make when there are milk allergies in the home or even just when you are traveling or temporarily have no access to farm fresh whole milk.
I hope you enjoy these 3 healthy milk substitutes for your child that will be both enjoyable and nourishing! You may even wish to take a sip or two yourself!
*Please note that these substitutes are for a child older than one year old. A child younger than one should be getting a formula and if allergic to milk, the homemade hypoallergenic baby formula is best.
Coconut Milk Tonic
Makes 1 quart
This drink contains the same amount of calories and calcium as cow’s milk and is high in good fats to stabilize the blood sugar in those active toddlers and children who, without good fats in the diet, will constantly be clamoring for refined carbs.
Ingredients
14 oz whole coconut milk with no additives or even yet, make it yourself (click here to watch my video how-to)
2 1/4 cups filtered water
2 TBL Grade B maple syrup (use a pinch of stevia powder for sugar free version)
1 tsp vanilla extract
1 tsp dolomite powder (KAL brand is recommended as it is tested for purity)
Instructions
Mix all ingredients together in a medium saucepan over medium to low heat until all the dolomite is dissolved. Serve immediately or refrigerate.
Traditional Rice Milk
Makes 2 quarts
If your child is also allergic to coconut, traditional rice milk works well instead of the sugar laden, nutritionless version from the store.
Ingredients
1/2 cup brown rice
8 cups filtered water
1 tsp sea salt
1/4 cup fresh lemon juice or raw apple cider vinegar
1/4 cup raw honey
1 tsp cinnamon
Instructions
Cook rice in water, covered, until rice is mushy. This will take several hours. Process rice and liquid together in a food processor or food mill. Place liquified mixture in a glass jug with salt and lemon juice or cider vinegar. Cover tightly and leave on the counter for 2-3 days. Refrigerate.
To serve, blend with honey and cinnamon and dilute with enough filtered water to achieve desired consistency.
Homemade Almond Milk
Makes 2 quarts
While almond milk from the store is not a good choice, the homemade version is both delicious and nutritious.
Ingredients
2 cups skinless raw almonds
Filtered water
2 tsp sea salt
1/4 cup fresh lemon juice or raw apple cider vinegar
1/8 cup coconut sugar, sucanat or raw honey
1 tsp vanilla extract
1 tsp almond extract
Instructions
Soak almonds overnight in filtered water and sea salt. Drain off soaking water and process almonds in a food processor until a smooth paste. In a 2 quart glass jug mix almond paste with other ingredients and enough filtered water to fill the jug. Cover tightly and leave on the counter for 2 days. Refrigerate. Stir before serving.
Sarah, TheHealthyHomeEconomist.com
Sources: Eat Fat, Lose Fat
Nourishing Traditions Cookbook
*This post is shared at Real Food Wednesday!
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{ 86 comments… read them below or add one }
Thanks for posting this! My DD doesnt have any issues with milk but my husband does so this is helpful for him.
Nourished Kitchen a post on how to make coconut mik at home. We are trying that soon!
Kate @ Modern Alternative Mama\’s last post: Essential Items in a First Aid Kit
Thanks for the great milk alternatives. Question: For the almond milk how do you get skinless almonds? Normally I blanch the almond and then the skins slip off, is that OK or does that ruin the almonds for the soaking process??
Almonds are easy to sprout for a boost in nutrition. Soak 24 -48 hrs. in filtered water, with one change of water. At this point the skins usually slip right off. If not, blanch them for about 10 seconds and plunge into cold water to cool quickly. Slip off skins and blend up your milk with the other tasty additions mentioned above. We often strain through a nut bag for a super smooth milk. This technique is a raw vegan gem. Enjoy.
Normally I soak the almonds in water/salt overnight; drain (rinse and drain again); blend in the blender with the ratio of 1 C almonds:4 C filtered water; and strain through unbleached muslin. We don’t add any flavoring or sweetener and dd likes it fine. Is this method okay? Is the ACV adding something or just making it last longer? I guess I’m trying to figure out the benefit of the acid and leaving out for 2 days vs just making it and refrigerating it. Also… is leaving the whole almonds in there (through the paste) making it a more complete protein or is straining it fine? I don’t think dd would like all of that ‘pulp’ mixed in her almond milk but we’ve never tried. We save and dehydrate the almond ‘mush’ left after straining it to use as almond meal in other recipes.
Thanks so much!
Beth\’s last post: Shelf Work Choices Mayonnaise
Beth, that sounds lovely. You would get a bit more nutrition/enzymes if you fermented like the recipe in the post, but you are certainly doing your daughter huge favors with your careful preparation of her almond milk.
Hi Beth!
How old was your dd when you began almond milk?
I’ll be starting it in the next couple of months for my 10 month old.
I would love to connect and ask you a few questions if possible!
Angie,
She didn’t start on almond milk until I learned how bad soy milk was… I think she was 6 or 7 years old by then (yikes!!).
Beth
Thanks for the reply, Beth! Never too late – that’s awesome you made the switch!
I’ve been making lots of brazil nut milk of the chocolate variety lately. Damned good.
you have ot be careful with that one however as more then 2 brazil nuts a day will meet your selenlium requiment, more then that would be toxic. so beware!
Have you tried any of these substitutes without the sweetner?
Tim Huntley\’s last post: Experiments with Blood Glucose Control – Part Two
Hi Tim, the coconut tonic is great with a pinch of stevia powder as mentioned in the post. There is a comment above by a lady who makes almond milk with no sweetener and her daughter loves it. I have not tried the other two with no sweetener, just the coconut tonic.
Thanks Sarah! I will give the coconut tonic a try (sans sweetner for sure).
Tim Huntley\’s last post: Experiments with Blood Glucose Control – Part Two
Tim, have you ever tried agave as a sweetener. It has a low GI index (30-35). It is considered a carbohydrate for labeling purposes, but is actually a fiber that, when consumed, is absorbed in the lower intestine aids in digestion and stimulation of the growth and activity of the good micro flora in your body, due to the inulin it contains.
I’ve had problems with my blood sugar in the past and found this worked for me. Just thought I’d send the information your way in case it could help.
I love how the rice and almond milks are fermented, in attempt to imitate raw milk, not pasteurized! It’s great! Also some people maybe could tolerate raw goats milk, I heard.
Bethany\’s last post: REAL food nutrition E-course GIVEAWAY!
There is no comparison in flavor with storebought and homemade almond milk. I’ve only made a one day soaked, strained version but I’d be keen to try the fermented kind. I like the coconut tonic too. Coconut milk also makes fabulous smoothies. A coconut milk and lime juice smoothie with a tiny hit of B maple syrup and ice cubes makes practically a dessert drink. Only healthy!
Kelly\’s last post: Post holiday diets – Almost sugar free almond joy bars
My DD doesn’t tolerate my raw farm fresh milk, but as her gut heals I imagine that will go away. In the meantime, I’m nor worried about her being able to have “milk” She can drink homemade stock! Great post though, the store options all have so many additives.
Jen @ Eating My Vegetables\’s last post: Other yummy recipes and brilliant ideas
I don’t think this makes sense. The study that this theory comes from dealt with mostly cooked milk. It was pasteurized in that sense, but the kids lived on the farm (hence “fresh farm milk”). I wouldn’t give raw milk to a child if I were you.. that’s gambling with their health. Raw milk is much more likely to make them very sick.
Hi Reality, there are two raw milks .. the raw milk from unhealthy, confined cows eatig unnatural feed that is destined for pasteurization which is the one you speak of in your comment. I would never drink this milk raw.
The other raw milk is the one produced from healthy cows on unsprayed green pastures that is actually much safer than pasteurized milk. This is the raw milk I drink and my family drinks and has safely consumed to the incredible betterment of our health for 10 years.
http://www.realmilk.com/tworawmilks.html
I have also found that adding a little Liquid Chlorophyll helps too.
Christa\’s last post: Frankenfoods
Hi Sarah,
Great article with recipes! As for the coconut milk, would the powdered kind (with no additives) make a good substitute for the BPA-free canned ones? The canned ones are hard to find locally…
Thanks!
wish they had explored hemp as it’s SO nutritous but so less known! it’s way more healthy for you then rice milk.
Hi Christel, thanks for the comment. I am a bit concerned about hemp milk and have been wary of it as it was never used traditionally as a food except during periods of starvation. Here is a snippet from an article I read on the subject from westonaprice.org:
“Hemp was not traditionally used as a food except during periods of starvation as seen in the book, The Year 1000: What Life was Like at the Turn of the First Millennium — An Englishman’s World, by Robert Lacey. In a chapter called “July: The Hungry Gap,” he writes about the period of near starvation that would occur every summer for poor people before the August harvest was ready. You’ve probably heard of the LSD-like mold that grew on rye. But he also writes, “This hallucinogenic lift was accentuated by the herbs and grains with which the dwindling stocks of conventional flour were amplified as the summer wore on. Poppies, hemp and darnel were scavenged, dried and ground up to produce a medieval hash brownie known as ‘crazy bread.’ So even as the poor endured hunger, it is possible that their diet provided them with some exotic and artificial paradises. ‘It was as if a spell had been placed on entire communities,’ according to one modern historian.” (p.102)”
Hi! Thanks for the info! All 4 of my kids have some degree of milk allergy. I’m wondering how what age a child can be before they can consume one of the recipes (i.e. coconut milk) listed above? My youngest is 8 months and still reacts to his lactose-free formula (for medical reasons, I am unable to breastfeed).
Hi Amy, at 8 months – if the child is not breastfed – the hypoallergenic homemade formula is the best choice if there is a milk allergy. I have a video on this blog on how to make it:
http://www.thehealthyhomeeconomist.com/2010/09/video-hypoallergenic-baby-formula/
Hi Amy!
Did you ever try one of these recipes for your youngest? Hopefully you see this reply as your comment is from January. Thank you!!
What brands of canned coconut milk are BPA free?
Native Forest is the only one I know of. If you click on coconut milk link in the recipe above, it will take you to a picture of the can so you can see what it looks like.
Is there a way to make pasteurised milk safer to drink? Here in B.C. it’s illegal to sell raw milk, but I start to feel sick and get headaches and such if I don’t drink any milk for extended periods of time. I know you’ve mentioned low-temp pasteurised milk in other posts, but I’m not sure if I’d find the same brands you mention, plus I’d rather support the local farms around me…
Ashley, unfortunately, pasteurized milk has already been damaged to the point where it is not of benefit to drink it in my opinion. Is there any way you could perhaps barter for some raw milk in your area from a local farm .. this way there is no sale going on, only an exchange of services. Or even a cow-share program perhaps?
Mm, if I had a vehicle I would consider it, but I don’t, and it takes way too long to get anywhere near the farms that here. I guess I’ll just have to cut down how much I drink, or only drink it during stressful periods like exams…(I dunno, I find it helps, but that may just be from always drinking it while de-stressing during such times)
I wonder if there’s any groups lobbying for the legalisation of raw milk that I could help out with..
this post is very usefull thx!
Great post ! Exactly what I needed to know. Even if on isn’t allergic to milk it’s not really healthy anyway.
thank you SO much for these recipes! my sons (3 and 5) are anaphylactic to dairy so they’ve been drinking commercial rice milk with coconut milk (about 1 Tb rice milk and 1/2 cup coconut milk a day). once i get the dolomite powder and bpa canned coconut milk , i’ll give this recipe a try first!
btw, you wouldn’t know of a non-dairy yogurt starter would you? i’ve heard of GI Health and Cultures for Health but not sure if they’re safe for people with life-threatening allergies to dairy. i’d really like to try to make coconut yogurt for my kids but at a lost!!
Hi Felicia, try Cultures for Health and call the customer service line and ask. I believe the cultures should be fine but it is important to double check directly with the company since your boys are both so milk allergic.
Maybe a dumb question, but just curious why there are no added ingredients to these recipes like there is for the real milk substitutes–like whey, bifidus, sunflower oil, etc.
Hi Chris .. EXCELLENT QUESTION. I should have addressed this in the blog and I think I will make a change to indicate this. These are substitutes for a child older than one year who is allergic to milk. An infant still needs a formula and for a child allergic to milk, the hypoallergenic formula would be best:
http://www.thehealthyhomeeconomist.com/2010/09/video-hypoallergenic-baby-formula/
Hi Sarah, thanks so much for this great site! I’m excited to try these.
I live in Florida, where my kitchen is warm enough that my ghee and coconut oil are usually liquid instead of solid, and there’s lots of mold potential everywhere. Should I still ferment the almond and rice milk for two days?
Thanks!!
Yes, it should be fine. I ferment for 2 days all the time and I’m in hot, humid FL as well.
Thank you so much for the coconut tonic recipe. My 15 month old daughter is allergic to milk (we’ve also tried raw goat’s milk). I do have one question – how long is the coconut tonic good in the fridge?
Hi Sarah, it will last about a week.
Thanks for the quick response! I have one more question. I’ve noticed that after the milk has set in the fridge overnight, there are large chunks that have formed. When I shake the milk up, they don’t dissolve. What is causing this and can I avoid it? Thanks again!
Coconut milk fat solidifies below 76F so when you refrigerate, chunks will naturally form. A gentle warming in a pan of warm to hot water will allow the coconut fat to liquify pretty quickly.
Great, thanks so much!
Hi Sarah!
Our daughters are several months apart, I’m just now starting the coconut milk tonic. How much does LO drink per day – or did she drink when she first started it?
Also, I posted below about the richness of it. I’m diluting with bone broth in each bottle and she is taking it very well albeit a strange combination! Perhaps I shouldn’t be too concerned with it – but she is still taking in about 24oz per day. At about 18 grams (If I’m calculating correctly) per cup – it seems pretty heavy? Maybe not a big deal, though.
Hope you are still having success with this! It’s yummy!
I wondered why you don’t add whey to the almond milk recipe? I have the big Nourishing Traditions book and it calls for whey. I have been wanting to make almond milk and came to your site to see how you do it.
Hi Cheryl, whey doesn’t work for kids allergic to whey and this article is about substitutes for kids with milk allergies, so I used lemon juice or apple cider vinegar instead. If you don’t have milk allergies, use whey – that would work great too.
Oops, allergic to milk I mean.
Hey!!! I am going to try the coconut tonic when my daughter turns a year old, which will be in 2 months. How much of this drink can I give her a day? Is it the same as how much I would give her whole milk if I was giving her that? I just want to make sure I don’t overdue it and upset her sensitive tummy!! Thanks
Hi Sheri, a couple cups a day would be fine. More than about 2-3 cups would be displacing the good food she should be eating as well.
Hi Sheri –
How is it going for your daughter? I’m right where you were a few months ago as my daughter is 10 months old. I’m going with homemade almond or coconut milk – not sure yet.
Thanks for any tips!
Hi Sarah,
I just found your blog and I just want to say YOU ARE AWESOME. I can’t wait to learn more and more and more from you. Thank you for what you do and what you share! Keep up the wonderful, wonderful work
Christine
Welcome Christine!! So glad you found me!
What do you think of the commercially available refridgerated coconut milk that is available now? We have been using
I’m curious as to why you don’t add dolomite to the rice and almond milk recipes? I am weaning my 1 year old off of a dairy based formula. I have had great results using raw coconut oil for his eczema and with all of the radiation being found in milk I am looking for milk alternatives (better safe than sorry). Is it possible to let the coconut milk ferment as well for the added nutrients and enzymes? Which recipe is the do you think is most similar to whole milk. I love your blog and thanks for all the info.
Very helpful article, Sarah. Thank you.
Hi Sarah,
Do you have an opinion on which of these three is the best? I’m leaning towards the coconut or almond milk version but I’m not sure. I have a few months to think about it – just researching for now. Perhaps rotating?
Coconut milk tonic would be my choice.
Sarah, TheHealthyHomeEconomist\’s last post: The Weekly Comment Spotlight
Thanks, Sarah. Just seeing this now after a couple of months:)
…I forgot to add, I second Gem’s question regarding why the dolomite powder isn’t added to the rice/almond milks? I know almonds have natural calcium…but…just curious to hear your thoughts.
You can certainly add it if you like.
I made the almond milk and it didn’t come turn out very good. It tasted more vinegary than almond. I can’t drink it. What did I do wrong? Or is it suppose to taste like vinegar? I am so disappointed. I was looking forward to drinking it.
Perhaps you would like the taste better if made with lemon juice.
How long does the coconut tonic last?
Oops… just read above that it lasts about one week.
Thanks!
I am looking for a coconut milk recipe for my 14 month old as a milk substitute. I was interested in this until read that dolomite powder is a high source of lead. Are there other calcium supplements that can be used that do not contain lead?
Geez! The world is making it pretty hard to do the right thing! Let’s all move to the woods.
KAL brand is clean .. they test for lead from what I understand.
Sarah, TheHealthyHomeEconomist\’s last post: Coconut and Almond Milk in Cartons Not a Healthy Buy
Hi Anne,
I have a 10 month old and will be starting homemade almond milk in a couple of months w/ added coconut for fats. Not sure if I’ll add the dolomite powder? Your babe can get calcium from food sources such as kale or even blackstrap molasses. I believe almonds do as well – but I’m not sure if the calcium comes through after making the nut milk. Have you thought about making almond milk? I may go to coconut – not sure yet – whatever she tolerates!
I haven’t researched enough as to whether her having dark leafies everyday will be enough. So hard without dairy at this point! Curious to hear other thoughts on your question.
I just mixed up the coconut milk tonic. It’s delicious! I am confused, however, about the total fat content. I definitely don’t watch my soon to be 1 year old’s fat – but according to my calculations the total fat per cup is about 18 grams.
There are 77 grams of fat per can of pure coconut. The total amount of liquid in the recipe is about 34 ounces. Divide the two and you end up with 2 1/4 grams per ounce – multiplied by 8 and that equals 18. I could be mistaken? Whole milk has about 8 grams.
Any thoughts on this? I would think adding more water might not be a good idea b/c it would lessen the other nutrient totals – but – that is a lot of fat.
What is the reason canned coconut milk is used as opposed to other coconut milks? Is it considered less processed? Is it possible to use other forms of coconut to make the recipe as I’m trying to figure out what will be the most frugal for our family? Not sure about powdered coconut milk or coconut cream? http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-milk.php
I stumbled upon your website last night and I must say I’m really enjoying it! Im still breastfeeding my 12 month old, but have had to supplement with Baby’s Only dairy formula and wanted a new alternative. I’ve have been learning a lot about raw milk and other nourishing foods & the ways to cook them (inspired by the Eat Fat, Lose Fat book) & I am excited to share these with my son. I was planing on making the coconut tonic for myself, so I’m glad to see he can enjoy it, too.
Thanks again & I look forward to reading more of your blog.
Many blessings,
Kendra
Sorry for the editing mistakes. I think I’m running on about 4 hours of sleep and trying to type while trying to hold on to a wiggly baby
I have made the Nourishing Traditions Almond milk before but I did not take the time to blanch my almonds and just used them with the skins on. I am curious if this it is harmful to leave the skins on or if it is just a matter of taste/texture? I do strain in a nut milk bag so I would assume the majority of the skin stays out, am I wrong?
By the way, I have also just recently found your website and I am loving it, thank you for all you do.
Hi Jerian, leaving the skins on is not a problem as long as the almonds are soaked first to eliminate the anti-nutrients
Sarah, TheHealthyHomeEconomist\’s last post: Coconut and Almond Milk in Cartons Not a Healthy Buy
How much soymilk does it take to cause the detrimental effects?
Thank you for the information. I would like to also know, how long does the homemade Coconut Milk tonic last when refrigerated? Also, which brand contain NO BPA in the cans of Coconut milk? Thank you!
Hooray! I’ve done some searching around for Weston Price leaning mom bogs and I hit the jackpot today. So I’m not all knee deep in WP stuff, but lived w/ a family in New Zealand who were and a lot of it made sense to me. I incorporate it in various ways…fermented veggies, cooking with lard, coconut oil, etc. And I have a 2.5 year old and we’ve just fallen into giving him cow’s milk as part of the nighttime ritual. Mostly so that I could get a break. I’m still breastfeeding happily, so it just seemed that we should replace my breastmilk with something and I also wanted a break from pumping. Anyhow, its been in the back of my mind for ages that I want to stop the milk. I just really feel that its not a good source of nutrients for him, esp. since its pasteurized. So I’m thinking of just going off the milk altogether. And I love your recipes for the milk alternatives. FINALLY. My question: What do you think is the ideal beverage other than water to offer children? I’m thinking that don’t really want to replace the milk with an alternative. If anything, I’m thinking of herbal tea or lemon juice with water and stevia or maybe a homemade kefir…? Just curious what the nourishing traditions take is on this. I’m guessing most tribal diets don’t have much emphasis on giving children some other animal’s milk after they’re weaned…is that true? I’m just curious what other traditions are in this regard, so I can start envisioning what a milk free life looks like for a toddler. THANK YOU!
Thank you for the post Sarah. I just found your website a few months ago and have shared several of your posts with friends. I’m always looking for information to improve the way we eat. I tried the rice milk recipe with apple cider vinegar and the taste was way too vinegary for me or my 3 year old daughter. I’ll try it with lemon juice and see if we like that better. Thank you for all the great information!
goodness! I forgot to filter the water!
what does that mean?
thanks so much, hope to hear back soon as I have the rice milk sitting and waiting
lily
Also, the new reports say something about arsenic in brown rice!
how do I know the brown rice is safe?
I am waiting on the doloimite powder for the coconut milk to try.
thanks so much
Hey there! My son has had a milk protein problem since birth. We discovered what the problem was when he was 6 months. Since I nurse him, I have been off all dairy since. He will turn 1yr on March 8th which is just about 3 weeks away. My supply has been slowing decreasing and I am not successful with pumping much. Do you think it would be fine if I added in one of the above “milk” recipes to supplement (like at meal time with his food) it would be ok? I think purchasing the stuff needed to make the homemade formula when he is only 3 weeks away from a year kinda silly. I still plan on nursing him until he weans himself so he would still get mama milk for a while. Also-I make the almond milk for myself and cannot get the almonds into a paste. Any suggestions? Thanks so much-learning lot’s about my health in relation to what I eat.
Jacqualine\’s last post: Banana Bread
Jacpualine, do you have a good food processor?
lilyput
I do but it didn’t work
just left them in chunks
Jacqualine\’s last post: Banana Bread
I am going to make the home made almond milk. As much as I love, love, love cow’s milk, it doesn’t love me. I’ll report back when I’ve make a batch. Gluten and dairy free is the way I do best.
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