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Try switching to Oat milk for a month. At the end regular mill will taste less creamy and more watery than you remember and frankly will taste unappetizing. Tha

by voisin 4y ago

Try switching to Oat milk for a month. At the end regular mill will taste less creamy and more watery than you remember and frankly will taste unappetizing. That was the challenge I was given and it 100% worked.

afavour 4y ago
I’ve found a great variation in oat milk quality. For the time being I’m an Oatly loyalist but the price is a notable premium over regular milk.
- Nursie 4y ago
  There’s a great variation in ingredients! I like the ones that are made out of oats, water, maybe a little salt. 90% of the oat milks on the market here in Aus, and 100% of the ones marked as “Barista Style” contain oil, usually sunflower. I don’t think it needs it. It’s delicious ‘straight’.
coffeebeqn 4y ago
Nutritionally it’s nowhere close.
- daneel_w 4y ago
  It isn't, but then again cow's milk and cheese shouldn't, and does not need to be, anyone's primary source of nutrition or caloric intake. The west's notion that children (and even adults) absolutely need milk every day "to grow up healthy" is a misconception.
  - the_third_wave 4y ago
    Nutrition does not equal caloric intake. There's minerals (calcium being an important one) and vitamins (especially fat-soluble ones A-D-E-K) as well as thiamin, riboflavin and vitamin B12. It also contains quite a lot of energy in the form of sugars (lactose) as well as fats but as you already stated this is not the reason why most people use dairy products.
    - daneel_w 4y ago
      Hence "_or_ caloric intake". The reality of my statement remains. Dairy products are an exception in e.g. Asian children's diets. Most Asian countries view the west's level of dairy consumption as gorging.
      - the_third_wave 4y ago
        Dairy products have the big advantage of being available as long as you can keep a cow or sheep or goat or horse or camel alive which has made them staple foods in some places where food could get scarce because of cold, drought or a generally barren landscape. This is probably also what drove the evolution of a lactose-tolerant branch of Homo Sapiens in these regions as well as the growth of dairy-consuming cultures. The fact that Asian cultures tend to use fewer dairy products can be traced back to the fact that the conditions during the last glacial maximum [1] which gave rise to lactose tolerance mostly occurred in western and northern Europe. They also occurred in northern America but that continent seemingly did not have any humans on it yet. The mere fact that Asian cultures consider western dairy use to be extreme does not say that much, the same is said in many western cultures about some aspects of Asian food cultures. Fortunately we live in a time when people in east and west can partake in varied food cultures so we get to have cheese fondue one day, char siu the next and gravlax (cured salmon) the day after. [1] https://en.wikipedia.org/wiki/Last_Glacial_Maximum#/media/File:Last_Glacial_Maximum_Vegetation_Map.svg https://en.wikipedia.org/wiki/Last_Glacial_Maximum#/media/Fi...
- voisin 4y ago
  Can you expand?
fulafel 4y ago
Plus you get beta-glucan which helps with cholesterol. See eg https://pubmed.ncbi.nlm.nih.gov/10749030/ https://pubmed.ncbi.nlm.nih.gov/10749030/ > Consumption of oat milk for 5 weeks lowers serum cholesterol and LDL cholesterol in free-living men with moderate hypercholesterolemia
the_third_wave 4y ago
Only if you can ignore the bitter aftertaste, the overly 'creamy' taste and consistency and the fact that it does taste of watered-down porridge. If you decide to like the stuff anyway you might as well make it at home instead of paying some greenwashing company far too much for watered-down porridge. Oat 'milk' is ~10% oats, ~3% fat (rape seed oil works fine with its neutral taste) and some salt for taste. You can make the stuff in a blender, just take some oats - breakfast type works fine - and blend it with the other ingredients. The main thing to watch out for is that you run the blender in short bursts since running it for a longer time produces too much heat in the mixture which leads to a slimy unappetising result. So, short bursts until the oats have been shredded to the desired (small) size. Use immediately or store for later use, you'll have to shake it just like you have to do with the commercial variety. Taste-wise there is not much difference, you can make it taste any way you want.
- voisin 4y ago
  > If you decide to like the stuff anyway you might as well make it at home Posted elsewhere as well but we used cold water and very short bursts for blending with our vitamix, and still get sliminess. Any ideas?
  - the_third_wave 4y ago
    Maybe try it at a lower speed? I only tried this a few times because my daughter prefers the stuff over real milk. The first experiment ended up slimy, after that I used short bursts at the low speed setting and got something resembling the packaged product.
- Nursie 4y ago
  If I could be arsed, I absolutely would. As someone that prefers it without oil, I imagine it would be dirt cheap to make. Convenience is a killer though :)
  - the_third_wave 4y ago
    There is the convenience of not having to buy the stuff... A bag of oats goes a long way and keeps for a long time...
slothtrop 4y ago
Presumably, this in counter to 0% skim milk. If you've ever had whole milk (3-4%), it's like drinking cream in comparison to oat milk.

by voisin 4y ago

afavour 4y ago

I’ve found a great variation in oat milk quality. For the time being I’m an Oatly loyalist but the price is a notable premium over regular milk.

Nursie 4y ago
There’s a great variation in ingredients! I like the ones that are made out of oats, water, maybe a little salt. 90% of the oat milks on the market here in Aus, and 100% of the ones marked as “Barista Style” contain oil, usually sunflower. I don’t think it needs it. It’s delicious ‘straight’.

coffeebeqn 4y ago

Nutritionally it’s nowhere close.

daneel_w 4y ago
It isn't, but then again cow's milk and cheese shouldn't, and does not need to be, anyone's primary source of nutrition or caloric intake. The west's notion that children (and even adults) absolutely need milk every day "to grow up healthy" is a misconception.
- the_third_wave 4y ago
  Nutrition does not equal caloric intake. There's minerals (calcium being an important one) and vitamins (especially fat-soluble ones A-D-E-K) as well as thiamin, riboflavin and vitamin B12. It also contains quite a lot of energy in the form of sugars (lactose) as well as fats but as you already stated this is not the reason why most people use dairy products.
  - daneel_w 4y ago
    Hence "_or_ caloric intake". The reality of my statement remains. Dairy products are an exception in e.g. Asian children's diets. Most Asian countries view the west's level of dairy consumption as gorging.
    - the_third_wave 4y ago
      Dairy products have the big advantage of being available as long as you can keep a cow or sheep or goat or horse or camel alive which has made them staple foods in some places where food could get scarce because of cold, drought or a generally barren landscape. This is probably also what drove the evolution of a lactose-tolerant branch of Homo Sapiens in these regions as well as the growth of dairy-consuming cultures. The fact that Asian cultures tend to use fewer dairy products can be traced back to the fact that the conditions during the last glacial maximum [1] which gave rise to lactose tolerance mostly occurred in western and northern Europe. They also occurred in northern America but that continent seemingly did not have any humans on it yet. The mere fact that Asian cultures consider western dairy use to be extreme does not say that much, the same is said in many western cultures about some aspects of Asian food cultures. Fortunately we live in a time when people in east and west can partake in varied food cultures so we get to have cheese fondue one day, char siu the next and gravlax (cured salmon) the day after. [1] https://en.wikipedia.org/wiki/Last_Glacial_Maximum#/media/File:Last_Glacial_Maximum_Vegetation_Map.svg https://en.wikipedia.org/wiki/Last_Glacial_Maximum#/media/Fi...
voisin 4y ago
Can you expand?

fulafel 4y ago

Plus you get beta-glucan which helps with cholesterol. See eg https://pubmed.ncbi.nlm.nih.gov/10749030/ https://pubmed.ncbi.nlm.nih.gov/10749030/ > Consumption of oat milk for 5 weeks lowers serum cholesterol and LDL cholesterol in free-living men with moderate hypercholesterolemia

the_third_wave 4y ago

Only if you can ignore the bitter aftertaste, the overly 'creamy' taste and consistency and the fact that it does taste of watered-down porridge. If you decide to like the stuff anyway you might as well make it at home instead of paying some greenwashing company far too much for watered-down porridge. Oat 'milk' is ~10% oats, ~3% fat (rape seed oil works fine with its neutral taste) and some salt for taste. You can make the stuff in a blender, just take some oats - breakfast type works fine - and blend it with the other ingredients. The main thing to watch out for is that you run the blender in short bursts since running it for a longer time produces too much heat in the mixture which leads to a slimy unappetising result. So, short bursts until the oats have been shredded to the desired (small) size. Use immediately or store for later use, you'll have to shake it just like you have to do with the commercial variety. Taste-wise there is not much difference, you can make it taste any way you want.

voisin 4y ago
> If you decide to like the stuff anyway you might as well make it at home Posted elsewhere as well but we used cold water and very short bursts for blending with our vitamix, and still get sliminess. Any ideas?
- the_third_wave 4y ago
  Maybe try it at a lower speed? I only tried this a few times because my daughter prefers the stuff over real milk. The first experiment ended up slimy, after that I used short bursts at the low speed setting and got something resembling the packaged product.
Nursie 4y ago
If I could be arsed, I absolutely would. As someone that prefers it without oil, I imagine it would be dirt cheap to make. Convenience is a killer though :)
- the_third_wave 4y ago
  There is the convenience of not having to buy the stuff... A bag of oats goes a long way and keeps for a long time...

slothtrop 4y ago

Presumably, this in counter to 0% skim milk. If you've ever had whole milk (3-4%), it's like drinking cream in comparison to oat milk.