There’s not much of a reason to drink milk nowadays anyway. Oat milk has become so good in emulating the taste of cow milk that there’s just no point in going for the original product with all its massive downsides.
Please give me recommendations of oat milk that tastes good. I’ve been desperately looking and/or hoping for bacterial production to kick off to make it more environmentally sustainable, but I haven’t found anything that tastes remotely as good (on its own or in a latte). I drink ultrafiltered milk for what it’s worth, usually 2% so I don’t need the creamy aspect, I just like the flavor.
For me, Planet Oat’s milk is pretty good, but their “Barista Lovers” version is the most like regular milk to me. It’s really white and acts the most like regular milk. This should just be the default milk they make, to be honest. It’s somewhat hard to find, unfortunately, but they have a map at their site that can help.
US based here. Saaaame, I didn’t like Planet. I get Plant Folk oatmilk from Sam’s club, and I now detest anything more thick or savory than that. If anything, Plant Folk’s a little watery compared to most oat milks I tried locally.
I have yet to find a milk substitute that pours the same way, specifically over cereal, but even into a glass. Dairy milk holds itself together fairly well, but non-dairy milk tends to splatter all over the place.
It’s a minor inconvenience that in no way counters said downsides of dairy milk, but it’s a frequent reminder that it’s not the same.
Real milk contains emulsified lipids. It’s the reason for its unbeatable texture.
Shake a jug of oak milk and nothing changes. Shake a jug of whole dairy milk and eventually you’ll have butter.
Pour a tablespoon of vinegar into oat milk and it tastes bad. Pour a tablespoon of vinegar into whole dairy milk and you’ll be straining ricotta cheese out of it in no time.
Dairy is superior. There’s some strong competition out there, but all the plant milks just wish they were dairy.
Most oat milks now include emulsified lipids for this reason. Oatly foams up to a head better than whole milk. You can’t make butter out of it, but I doubt you’re making butter from your milk at home anyway.
I actually do make my own butter. I buy discount creme from Grocery Outlet and churn it into butters of differing protein concentrations. I end up with yellow and white butters, depending on what temperature I churn at.
I then infuse them with herbs and spices, and sometimes clarify them into ghee.
It’s about the same price as regular butter, but it takes more work and is of higher quality.
There’s not much of a reason to drink milk nowadays anyway. Oat milk has become so good in emulating the taste of cow milk that there’s just no point in going for the original product with all its massive downsides.
Please give me recommendations of oat milk that tastes good. I’ve been desperately looking and/or hoping for bacterial production to kick off to make it more environmentally sustainable, but I haven’t found anything that tastes remotely as good (on its own or in a latte). I drink ultrafiltered milk for what it’s worth, usually 2% so I don’t need the creamy aspect, I just like the flavor.
For me, Planet Oat’s milk is pretty good, but their “Barista Lovers” version is the most like regular milk to me. It’s really white and acts the most like regular milk. This should just be the default milk they make, to be honest. It’s somewhat hard to find, unfortunately, but they have a map at their site that can help.
https://planetoat.com/products/barista-lovers-oatmilk/
I think I’ve tried this before but will give it another shot, maybe I just got the regular one.
I wonder too if there are genetic differences at play. Like folks that taste cilantro differently.
Anyways if it’s 90% as good as milk then that’ll be good enough for me to switch haha, thanks!
US based here. Saaaame, I didn’t like Planet. I get Plant Folk oatmilk from Sam’s club, and I now detest anything more thick or savory than that. If anything, Plant Folk’s a little watery compared to most oat milks I tried locally.
I have yet to find a milk substitute that pours the same way, specifically over cereal, but even into a glass. Dairy milk holds itself together fairly well, but non-dairy milk tends to splatter all over the place.
It’s a minor inconvenience that in no way counters said downsides of dairy milk, but it’s a frequent reminder that it’s not the same.
Real milk contains emulsified lipids. It’s the reason for its unbeatable texture.
Shake a jug of oak milk and nothing changes. Shake a jug of whole dairy milk and eventually you’ll have butter.
Pour a tablespoon of vinegar into oat milk and it tastes bad. Pour a tablespoon of vinegar into whole dairy milk and you’ll be straining ricotta cheese out of it in no time.
Dairy is superior. There’s some strong competition out there, but all the plant milks just wish they were dairy.
Most oat milks now include emulsified lipids for this reason. Oatly foams up to a head better than whole milk. You can’t make butter out of it, but I doubt you’re making butter from your milk at home anyway.
I actually do make my own butter. I buy discount creme from Grocery Outlet and churn it into butters of differing protein concentrations. I end up with yellow and white butters, depending on what temperature I churn at.
I then infuse them with herbs and spices, and sometimes clarify them into ghee.
It’s about the same price as regular butter, but it takes more work and is of higher quality.