If you can't/won't drink animal milk, try Ripple. It's by a significant margin the best facsimile thus far, and they even make a heavy-cream version.
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The rise of alternative milks
51–60 of 214 posts
Re: The rise of alternative milks
#52Using “milk” in the name of something doesn’t make an “alternative milk” in any way that doesn’t apply to any other drinkable liquid.
Re: The rise of alternative milks
#53I have lactose intolerance, I am allergic to tree nuts, have an intolerance to legumes, and have yet to find a certified gluten-free coconut milk. Let me know.
If you are lactose, nut and legume intolerent, why is gluten free important?
Re: The rise of alternative milks
#54Perhaps my ancestors were steppe barbarians or something but nothing beats raw cow milk, a taste I never get tired of. These alternatives are fine novelties but they don't come close.
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.
Re: The rise of alternative milks
#55I 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.
Milk was always my favorite drink and I consumed 2+ gallons a week as well (full fat). Last year I decided to test out weaning myself off of it to see what if any impact it would have on my body. I tried every alternative on the market and my findings were:
1. unsweetened hemp milk has the best taste and consistency but is too low in protein to be a full substitute
2. Silk's Protein Nutmilk has the next best flavor and an acceptable consistency but with a better nutrition profile
After a couple of weeks, I stopped craving cow's milk. Still eating plenty of cheese and yogurt though.
Re: The rise of alternative milks
#56Using “milk” in the name of something doesn’t make an “alternative milk” in any way that doesn’t apply to any other drinkable liquid.
It’s pure marketing, where the reality would be “juice” if we’re being charitable. In a lot of cases it’s water with a hint of X, and a lot of added sugar. All told drinking a lot of anything other than water is probably a bad move, but evidence suggests that if you’re not lactose intolerant, milk is a healthier choice for what you put on cereal.
All things being equal, my major issue with alternative “milk” isn’t the semantic debate though. The fact that they’re often high in sugar, low in protein and fat is a bad sign. The fact that many (especially almond milk) are mostly water isn’t promising, and the environmental impact of chugging almond milk should become clear to California within a decade or so.
Mostly it’s just another fad (in terms of scale), promulgated by people who should know better, and others trying to sell you their “milks.”
Re: The rise of alternative milks
#57I have lactose intolerance, I am allergic to tree nuts, have an intolerance to legumes, and have yet to find a certified gluten-free coconut milk. Let me know.
If you are lactose, nut and legume intolerent, why is gluten free important?
The two reasons would be Celiac disease, or pseudoscience. Since there is no reason that someone with Celiac couldn’t also be lactose, nut and legume intolerant, it could be that.
Re: The rise of alternative milks
#58Earlier quoted context omitted.
As soon as you said "oat milk" is "much cheaper," I knew this had to be in Europe. It's far more expensive in the US than it is here, particularly compared to American soy and almond milk prices. I believe this will change over time due to the large increase in interest (Oatly from Sweden has a North American product and now Silk is starting their own) and the existence of a significant domestic oat industry.
here in canada (bc) the oat milk is usually a bit cheaper than soy milk.
For what it’s worth, Oatly is using Canadian oats in North America.
Re: The rise of alternative milks
#59Earlier quoted context omitted.
If you are lactose, nut and legume intolerent, why is gluten free important?
The two reasons would be Celiac disease, or pseudoscience. Since there is no reason that someone with Celiac couldn’t also be lactose, nut and legume intolerant, it could be that.
I assumed thay given they called our lactose nut and legume allergies that if they were celiac,they would have mentioned.
Re: The rise of alternative milks
#60Earlier 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.
Have you ever tried freshly made soy milk (i.e. made the same day from just soy beans and water in the traditional way) ?