Dairy & Eggs
Substitutes for Milk Base in gelato
Milk Base is a balanced Italian-style gelato white base (base bianca): the milk, cream, sugar, milk-solids and stabilizer portion of a mix, ready to be flavored. At about 39.5% total solids, 7.7% fat and 10.8% milk solids-not-fat, it is the neutral foundation on which pastes, fruit and other flavors are built. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then softer (PAC +11), +18% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -24), -14% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -24), -20% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -23), -14% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -23), -14% solids, adjust to compensate.
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