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Almond milk questions
My husband and I are tightening up expenses and focusing on saving, so we've ditched a few luxuries, including my beloved organic milk delivery. It was so nice, I never had to go to the store for milk! But we've cut back on how much dairy we drink, moving to primarily drinking water, so it just didn't make any sense anymore. Of course, I still use some milk for cooking, and I'm curious about using almond milk as a substitute. What types of recipes can you use almond milk as a substitute for dairy milk? It just seems easier to keep almond milk around because it is more stable and doesn't go bad as quickly.
For example, fritatas are a favorite of ours, and there's a bit of milk in there. I also like milk in tea and things like quinoa mac and cheese.
I appreciate any info! Many thanks 
Re: Almond milk questions
I haven't substituted almond milk in baking but I have for other cooking purposes and in things like smoothies, coffee/tea, etc. I find that it does taste different than regular milk, but I like the taste. It would make me a bit nervous for baking, but according to a couple things I've read it seems like it can be a replacement.
We generally always have almond milk and organic non-fat dairy milk in the house, and if I bake I typically buy 2% or whole.
You can pretty much substitute almond milk in for anything other than baking. Any basic cooking will be fine (if you need something to thicken up a LOT, flour or corn starch may be added in addition since almond milk is a little thinner than regular milk).
Baking is where it gets tricky since it's so sensitive.. I would just start googling recipes that include almond milk, instead of trying to use a normal recipe and sub-ing.
The link below gives more information.. and claims that baking shouldn't change anything at all, but you will have to test to find out. Make a ton of brownies and tell your H you had to
haha
http://vegetarian.about.com/od/vegetarianvegan101/f/MilkSubstitutes.htm
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Considering he's in his final weeks of training for the Pittsburgh Half, I'm sure he'd be a happy taste tester!
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That's not a bad idea! Thanks.
I found that dry powdered milk is great when making bread.
Otherwise, DH prefers almond milk vanilla for his coffee. It is also good on cereal. Even almond milk plain is fine for drink or cereal. He prefers almond milk more that coconut milk. I am also experimenting with freezing almond milk. Coconut milk says do not freeze, but the almond milk does not say that.
We don't drink a glass of milk.
For scrambled eggs, water actually works just fine for us, but I'm sure the almond would be just fine too.
Oh, I had no idea. Good to know. Typically I drink it black, but sometimes I added milk. Thanks!
You could also get small boxes of UHT (Ultra High Temperature) pasteurized milk. This milk is shelf stable and is available at any grocery store. They are small, usually about the size of a kid's juice box. That way you could use just what you want and store the rest.
Horizon makes organic shelf stable milk:
http://www.horizondairy.com/products/milk/lowfat-plain-milk-box/
You could check to see if it's available locally or if there is another local organic dairy that has them in your grocery store. IMO, organic milk isn't worth paying more for.
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The dry and shelf stable suggestions for milk are great ideas. I bake and cook with unsweetened almond milk all of the time and I've never had issue with it.
As for coffee and teas I prefer to use unsweetened coconut milk. To me the flavor compliments those beverages better and it is a bit thicker like cow's milk.