I’m extremely allergic to milk so I have to avoid it at all times, and in the United States, there is milk in so much things and in random places that shouldn’t be there like in bread. What does milk even contribute to it? Asides that, milk is in cheese, and cheese is in many places, as well as the many milk products like whey and buttermilk, limiting me heavily in what I can eat. Besides that, whatever alternatives there are to replace foods with milk is way more expensive than its milk counterpart, making me spend way more money because of my damn allergies. Like, why???? Besides, I’m literally the only one in my family with these allergies, so talk about shitty genetics. To add to that, not many parties and restaurants couldn’t give a single fuck about my allergies, putting me at way more risk, as most restaurant menus don’t have indicators for if it has dairy or not, like I could die if I literally eat those, incompetency. And besides, consuming dairy is literally culture over there, leaving me alone. I wish I could live in denial about it.
I’m also allergic to peanuts but, peanuts aren’t used in much, so I’m alright about that, but dairy allergies really suck.
I’m also considering maybe becoming vegan, it probably wouldn’t be that hard to adjust to it.
Not a big baker and not to discredit your struggle, but there's actually good reasons for milk in baking. The sugars, proteins and lactic acid in milk contribute heaps for texture, crust, taste, they activate other ingredients like yeast and the liquid itself adds moisture obviously. It's not like corn syrup that's artificially added to recipes, it's a very old and traditional ingredient in baking for good reason. Just sucks for people like you that can't eat it.