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They should work w/ cow's milk (I'm assuming that's what you mean by regular milk) or most other milk alternatives. I've used unsweetened unflavored soy milk as well. The "flaky" part mainly comes in w/ not overworking things. Don't be too aggressive on cutting in the fat. It's OK to have some pieces you can actually see. And then handle it gently so you don't heat things up w/ your hands. GL - I hope they come out well for you! I've baked many a hockey puck in my day....but have always been...