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The rise of alternative milks

theguardian.com

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Re: The rise of alternative milks

#101

Post by pofilat »

k__ wrote: post #19
askvictor wrote: post #17

Earlier quoted context omitted.

Interesting; have you tried different soy milks? Some use seaweed extract which might give such an aftertaste (though I've never noticed). Milk is subsidised in many markets, either directly or indirectly; but the demand side makes a big difference too. Also, things are often priced to what people will pay...

Yes, I tried a few. It was like a negative aha-moment, a taste that was always there but I never noticed it, when it finally clicked, and I found out it was a fishy taste soy milk pretty much died for me.

You are describing a placebo. You tricked yourself into thinking it's fish (if anything it's algae/carageenan) and that you don't like fish (algae). You can train yourself back and enjoy the benefits of soy milk.

Re: The rise of alternative milks

#102

Post by [deleted] »

scoot wrote: post #88

My kids are variously vegan / flex, and since I only put milk in coffee, it wasn't worth keeping milk in the fridge for, so switched to one of their alternatives. Soy curdles, so almond it was, until I learned that it takes ~5 litres (1.1 US gallons) of water to produce a single almond! The Oatly post here a few days ago may have been a shill, but it was enough for me to try it. Far closer to the taste of cows milk t…

[deleted]

Re: The rise of alternative milks

#103

Post by pofilat »

mixmastamyk wrote: post #9
classichasclass wrote: post #4

I put away about three gallons of milk a week. I just drink a lot of it (and obviously lactose intolerance isn't a problem). I can't ever stomach these. My wife, on the other hand, budgets her lactose intake, prefers lactose-free milk (which I find unpleasantly sweet), and will readily drink almond and soy milks which I can't stand. But I'm firmly ready to believe that I'm the dinosaur here.

You can stand just about anything, just have to give it a chance. I’m reminded of a decade or two back when I switched to diet drinks, though I preferred the sugared. Now sugar soda tastes horrible. In the 80s we moved to low-fat milk, shortly after whole tasted horrible. How did I ever drink this? Take a month off then try a unsweetened coconut/almond blend, get over the hump, wait two months. You’ll be surprised at…

It's tacky to try to describe things in weird terms to make them sound bad instead of arguing their merirs. I'd rather "breasfeet at a random animal" than "eat genetically engineered things that grow in dirt and manure, covered in bugs".

Re: The rise of alternative milks

#104

Post by pofilat »

code_duck wrote: post #72
oska wrote: post #62

Earlier quoted context omitted.

> Now it smells like old fingernails and skin, which makes perfect sense. Doesn't make 'perfect sense' to me. Maybe poetic sense if you're coming from a certain point of view.

If I’m not mistaken, the composition and origin are fairly similar. Milk is something that is excreted from a reproductive gland on a stock animal.

which is not where nails come from.

Calling breast a reproductive gland is weird. It's a secondary sexual feature, sure, but it's a feeding gland, whose specific purpose is to provide edible nourishment.

Re: The rise of alternative milks

#105

Post by pofilat »

scoot wrote: post #88

My kids are variously vegan / flex, and since I only put milk in coffee, it wasn't worth keeping milk in the fridge for, so switched to one of their alternatives. Soy curdles, so almond it was, until I learned that it takes ~5 litres (1.1 US gallons) of water to produce a single almond! The Oatly post here a few days ago may have been a shill, but it was enough for me to try it. Far closer to the taste of cows milk t…

Your kids can enjoy soy milk so you finish a quart or half gallon together in a week.

Re: The rise of alternative milks

#106

Post by pofilat »

ggm wrote: post #90

I personally wish the same stringent law of domain d'origine was applied here. We can't call Australian sparkling wine made on Pinot noir grapes champagne. If it didn't come out of a cow, sheep, goat, or in the case of "red dwarf" dog teat, I don't think it should be called milk or even mylk. Partner of a nut anaphylaxis sufferer, parent of a formerly cow milk intolerant child so I've straddled both sides of what peo…

Right. If it comes from a cow or a goat, call it cow's milk, or goat's milk, not ambiguous "milk"

Re: The rise of alternative milks

#107

Post by pofilat »

dabbledash wrote: post #54
timbit42 wrote: post #36

Earlier quoted context omitted.

They're probably not really trying to come that close. If you drink almond milk expecting it to taste like milk, you'll be disappointed but if you drink it for what it is, not expecting it to taste like milk, it's fine.

I agree with you completely, but the marketing and narrative around these products really invite the comparison.

Sadly they need to cater to a audience that craves familiarity and fears change.

Re: The rise of alternative milks

#108

Post by pofilat »

azinman2 wrote: post #15
Havoc wrote: post #11

Earlier quoted context omitted.

Soylent isn't really aimed at health, more convenience & novelty. Its not unhealthy either, but you get my point

I’d suggest it is unhealthy. We don’t even know what all is in the food we eat, so to pretend we can combine a bunch of synthetic stuff into some well rounded meal for daily consumption I believe is dangerous.

The alternative to soylent is solid foods that are a combined bunch of things loaded with synthetics. Anything you cook is "synthetic".

Re: The rise of alternative milks

#109

Post by jelliclesfarm »

nightski wrote: post #84
seanwilson wrote: post #67

I've completely switched to soy milk. It tastes a little different to cow milk but after a few cups of tea over a week I didn't notice anymore. Now cow milk tastes strange to me. Soy milk also lasts around a year unopened so you can save time buying it in bulk as a plus. People need to stop expecting replacements to taste 100% identical to what they're use to and give their tastebuds some time to adapt. Same with mea…

I don't drink milk. But we do buy a half gallon of heavy whipping cream twice a month from Costco. It's not about the taste, but macros. Try getting the same fat/protein/carb ratio with soy.... FWIW I still drink almond milk occasionally. But it's no replacement for heavy cream in my coffee. For me it's the same with fake meat. They tend to be carb heavy and little fat. Although beyond meat macros look pretty decent.…

I agree. The goal of food must be that it’s is calorie and nutrient dense with as little expenditure or harmful. Hopefully we can find plant based alternatives and anything from perennials would be better. Like tree nut milks.

The cost of dairy milk is the methane side effect that is actually more harmful to our eco system than carbon ..especially with our changing climate.

I really like what’s happening with synthetic foods made using algae etc.

Re: The rise of alternative milks

#110

Post by seanwilson »

nightski wrote: post #84
seanwilson wrote: post #67

I've completely switched to soy milk. It tastes a little different to cow milk but after a few cups of tea over a week I didn't notice anymore. Now cow milk tastes strange to me. Soy milk also lasts around a year unopened so you can save time buying it in bulk as a plus. People need to stop expecting replacements to taste 100% identical to what they're use to and give their tastebuds some time to adapt. Same with mea…

I don't drink milk. But we do buy a half gallon of heavy whipping cream twice a month from Costco. It's not about the taste, but macros. Try getting the same fat/protein/carb ratio with soy.... FWIW I still drink almond milk occasionally. But it's no replacement for heavy cream in my coffee. For me it's the same with fake meat. They tend to be carb heavy and little fat. Although beyond meat macros look pretty decent.…

> For me it's the same with fake meat. They tend to be carb heavy and little fat

Have you looked into seitan and vital wheat gluten? You can make it yourself and it's very high in protein.

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