A milk substitute that’s dairy and gluten intolerant friendly?

Up to 85% of our customers with lactose or casein intolerance remain symptom free.

Alfalite Tips & Hints

Best Prepared

  • AlfaLite tastes best if made up and chilled for at least 4 hours before drinking.
  • AlfaLite is best made in a thoroughly clean glass container, but if you are using plastic, as plastic is porous and absorbs bacteria and anything that has been in it, it must be sterilized every few weeks or so. The easiest way to do this is to put Milton or a little bleach into the container, fill with water and let stand for 30 minutes. Tip out and rinse thoroughly to remove any residual taste of bleach etc.

Alfalite Uses

  • AlfaLite can be used in any instance you would use milk, i.e. in tea and coffee, on cereal, in your cooking etc.
  • You can use the AlfaLite powder directly in your cooking. A cup or two of AlfaLite powder blended into your soups gives a wonderful creamy result.
  • AlfaLite made up with double the quantity of powder can be used in recipes that require liquid cream, quiches etc. Also use double strength AlfaLite for instant puddings.
  • AlfaLite is great for cream soups. Just use the powder when you blend your soup or mix the powder with a little water until it is thick but still runny and mix in with the soup. Just add a ¼ cup at a time until you get the flavour you want

Mixture Strength

The quantity of AlfaLite powder suggested on the packaging is a guideline only.

Use more or less according to taste.

  • Regular strength:
    ⅔ – 1 cup to 1 litre water
  • Double strength:
    1⅓ – 1½ cup to 1 litre water
  • Triple strength:
    2½ – 3 cups to 1 litre water