32 ms·

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 tas

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 meat alternatives. It's an extremely unrealistic and pretty silly requirement in my opinion especially if you're concerned with climate change.

walshemj 8y ago
Soy just tastes weird in hot drinks for me - though I switched to almond for cereals to reduce my milk intake to see if it would help my eczema
- pacaro 8y ago
  I find that I prefer soy with tea and coffee, especially coffee, I think that the slightly nutty flavor goes well. If you have a soy vanilla latte that’s basically a three bean dip (apologies to those who know that neither vanilla nor coffee are really beans)
- erikpukinskis 8y ago
  I’ve found Kikkoman Pearl is the best in coffee.
Rumudiez 8y ago
I switched to soy milk for about four months, but ultimately went back to regular milk because it has less sugar and is less sweet. I imagine without the sugar it’s not as palatable, but it was a noticeable, negative attribute for me.
- dashundchen 8y ago
  Try it unsweetened. Most non-dairy milk brands sell sweetened and unsweetened, flavored (usually vanilla) and unflavored. Usually the sweetened one adds up to 8g of sugar in 8oz! I find the sugar is completely unnecessary, and usually skip the flavor as well. Soy and coconut milk have the best texture IMO.
  - ianai 8y ago
    Trader Joe’s and eden soy offer soy milks that are soy and water. No added vitamins even. Low on sodium and lower on carbs than cow.
- fma 8y ago
  You can buy a soy milk maker from Asian grocery stores and control the sugar intake till you get it down to 0. You buy soy beans (very cheap, also from the Asian store) and soak it over night. Then you put the beans in the soybean maker and it'll heat up and churn and churn till you get soy milk! Then you strain it and enjoy our fresh soy milk. What you do with the left overs is up to you, but you can make food out of it (https://en.wikipedia.org/wiki/Okara_(food) https://en.wikipedia.org/wiki/Okara_(food)) or just use it as compost.
- munchbunny 8y ago
  Unflavored soy milk has a pretty distinct flavor that is different from regular milk. It's an acquired taste, and trying to use it explicitly as a milk substitute mostly doesn't work. I grew up drinking soy milk, it's much more palatable when you don't treat it as its own drink instead of a milk substitute. I never put soy milk into my coffee/tea/cereal.
- systoll 8y ago
  Regular soy milks only have ~2/3 the sugar of whole milk; it’s just that sucrose is sweeter than lactose.
nightski 8y ago
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. Unfortunately it's $14/lb.
- jelliclesfarm 8y ago
  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.
  - Ar-Curunir 8y ago
    Food must also be delicious. Sapping joy out of life is not really a fun way to, well, live.
    - jelliclesfarm 8y ago
      https://www.pbs.org/wgbh/pages/frontline/shows/meat/interviews/pollan.html https://www.pbs.org/wgbh/pages/frontline/shows/meat/intervie... : I recommend this interview with Michael Pollan to people who imagine that the way we eat now is ‘natural’.
    - craftyguy 8y ago
      'Delicious food' is very much a modern human invention. The vast majority of human history is full of foods that sustain life, but rarely 'delicious'.
      - Ar-Curunir 8y ago
rlue 8y ago
> Same with meat alternatives. I politely disagree. 1. If you don't want people to expect it to taste identical, don't call it a "meat alternative". Just call it what it is (“soy patty”?), and then people will expect it to taste like that. 2. Have you tried the Impossible Burger? It’s pretty damn close.
- seanwilson 8y ago
  I'd say if you want to reduce meat consumption because you care about climate change but you'll only switch if alternatives tastes identical to meat you probably don't care that much. Maybe beef burger replacements are coming but we're not going to have indistinguishable alternatives to bacon, whole roast chicken, pulled pork, sirloin steak, duck etc. any time soon so people are going to have to be less picky for global meat consumption to be reduced.
  - yowlingcat 8y ago
    Maybe you care about it a good amount but don't believe in consumer climate control? If you eat local grass fed meat and don't support destructive factory farming as well as support and push for vat grown meat, you end up decoupling these things. It's important to note that carnivores have existed for many, many years, and that it's also possible to construct clean, sustainable factories but we just choose not to, likely due to a lack of regulatory coordination, interest and pressure. I think it's important to separate the utilitarian argument from the moralistic argument here. Climate change is in large part accreted by large corporations, and the manner that they interact with corporate social responsibility and regulation is largely what has the potential to change things. Beyond that, it's hard (though not impossible) to get the same macronutrient profile without meat consumption. And beyond pure nutrition, many gastronomic entities are simply out of reach. I think you have to really think about what the purpose is of food (lots of sides to that) and not work backwards from the premise that meat consumption is intrinsically a poor choice. Vat grown meat technology is progressing at a pretty impressing clip from what I've seen. I think that's probably the technological change that will make this a lack of an issue.
    - 8y ago
deleted 8y ago
[deleted]

walshemj 8y ago

Soy just tastes weird in hot drinks for me - though I switched to almond for cereals to reduce my milk intake to see if it would help my eczema

pacaro 8y ago
I find that I prefer soy with tea and coffee, especially coffee, I think that the slightly nutty flavor goes well. If you have a soy vanilla latte that’s basically a three bean dip (apologies to those who know that neither vanilla nor coffee are really beans)
erikpukinskis 8y ago
I’ve found Kikkoman Pearl is the best in coffee.

Rumudiez 8y ago

I switched to soy milk for about four months, but ultimately went back to regular milk because it has less sugar and is less sweet. I imagine without the sugar it’s not as palatable, but it was a noticeable, negative attribute for me.

dashundchen 8y ago
Try it unsweetened. Most non-dairy milk brands sell sweetened and unsweetened, flavored (usually vanilla) and unflavored. Usually the sweetened one adds up to 8g of sugar in 8oz! I find the sugar is completely unnecessary, and usually skip the flavor as well. Soy and coconut milk have the best texture IMO.
- ianai 8y ago
  Trader Joe’s and eden soy offer soy milks that are soy and water. No added vitamins even. Low on sodium and lower on carbs than cow.
fma 8y ago
You can buy a soy milk maker from Asian grocery stores and control the sugar intake till you get it down to 0. You buy soy beans (very cheap, also from the Asian store) and soak it over night. Then you put the beans in the soybean maker and it'll heat up and churn and churn till you get soy milk! Then you strain it and enjoy our fresh soy milk. What you do with the left overs is up to you, but you can make food out of it (https://en.wikipedia.org/wiki/Okara_(food) https://en.wikipedia.org/wiki/Okara_(food)) or just use it as compost.
munchbunny 8y ago
Unflavored soy milk has a pretty distinct flavor that is different from regular milk. It's an acquired taste, and trying to use it explicitly as a milk substitute mostly doesn't work. I grew up drinking soy milk, it's much more palatable when you don't treat it as its own drink instead of a milk substitute. I never put soy milk into my coffee/tea/cereal.
systoll 8y ago
Regular soy milks only have ~2/3 the sugar of whole milk; it’s just that sucrose is sweeter than lactose.

nightski 8y ago

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. Unfortunately it's $14/lb.

jelliclesfarm 8y ago
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.
- Ar-Curunir 8y ago
  Food must also be delicious. Sapping joy out of life is not really a fun way to, well, live.
  - jelliclesfarm 8y ago
    https://www.pbs.org/wgbh/pages/frontline/shows/meat/interviews/pollan.html https://www.pbs.org/wgbh/pages/frontline/shows/meat/intervie... : I recommend this interview with Michael Pollan to people who imagine that the way we eat now is ‘natural’.
  - craftyguy 8y ago
    'Delicious food' is very much a modern human invention. The vast majority of human history is full of foods that sustain life, but rarely 'delicious'.
    - Ar-Curunir 8y ago

rlue 8y ago

> Same with meat alternatives. I politely disagree. 1. If you don't want people to expect it to taste identical, don't call it a "meat alternative". Just call it what it is (“soy patty”?), and then people will expect it to taste like that. 2. Have you tried the Impossible Burger? It’s pretty damn close.

seanwilson 8y ago
I'd say if you want to reduce meat consumption because you care about climate change but you'll only switch if alternatives tastes identical to meat you probably don't care that much. Maybe beef burger replacements are coming but we're not going to have indistinguishable alternatives to bacon, whole roast chicken, pulled pork, sirloin steak, duck etc. any time soon so people are going to have to be less picky for global meat consumption to be reduced.
- yowlingcat 8y ago
  Maybe you care about it a good amount but don't believe in consumer climate control? If you eat local grass fed meat and don't support destructive factory farming as well as support and push for vat grown meat, you end up decoupling these things. It's important to note that carnivores have existed for many, many years, and that it's also possible to construct clean, sustainable factories but we just choose not to, likely due to a lack of regulatory coordination, interest and pressure. I think it's important to separate the utilitarian argument from the moralistic argument here. Climate change is in large part accreted by large corporations, and the manner that they interact with corporate social responsibility and regulation is largely what has the potential to change things. Beyond that, it's hard (though not impossible) to get the same macronutrient profile without meat consumption. And beyond pure nutrition, many gastronomic entities are simply out of reach. I think you have to really think about what the purpose is of food (lots of sides to that) and not work backwards from the premise that meat consumption is intrinsically a poor choice. Vat grown meat technology is progressing at a pretty impressing clip from what I've seen. I think that's probably the technological change that will make this a lack of an issue.
  - 8y ago

deleted 8y ago

[deleted]