364204 Thu Jan 25 15:15:17 -0800 2007 1 31 Home Cooking 0 2227156 I have an allergy to cow's milk and am looking for good substitutions in recipes. I want to preserve flavor and texture as much as possible. One example that works really well is to use pecorino romano instead of parmesan cheese. It's sheep's milk instead of cow and has a similar salty flavor and texture. I also use the pareve smart balance instead of butter in cooking and baking and it seems to work ok. I find that soy has a heavy flavor so it's not the best. Anyone else have ideas to modify recipes so that I can eat them? I'm not lactose intolerant or vegan, just allergic to the cow's milk and products made from it like cheese, butter, and yogurt. Thanks. Thu Jan 25 15:15:17 -0800 2007 16602 lisaf 1 2227471 Goat milk would be my first choice for a bovine milk allergy Thu Jan 25 16:33:58 -0800 2007 2227156 22220 Kelli2006