Best Non-Dairy Milk?

[kalidarkone]

Not feckin barista almond milk! Not in coffee anyway! Ends up doing what soya milk does.

 

[RubyToogood]

I think I've just settled on the hazelnut milk now. I am still eating cheese and butter and I occasionally eat meat or fish, maybe once a week or so. I tried to be vegan when I was a student and I just couldn't hack it. I'll work on reducing the rest but one thing at a time.

 

[Judelo]

No - they favour something they call "activated" nuts which seems to mean soaking nuts in water overnight before you eat them. It makes them magic or something. I imagine it also makes them horrible and soggy and so far less pleasurable to eat.

I've soaked them cos i have no top teeth, so an attempt to make them easier to chew. Doesn't work though, even chopped up they do not soften. Except cashews (which aren't nuts...), they don't go soggy, just nice and soft, and the water tastes lovely to drink. Ain't tried peanuts (don't like em) but as they also ain't nuts i imagine they might work.

 

[Judelo]

Not feckin barista almond milk! Not in coffee anyway! Ends up doing what soya milk does.

Assume you mean curdle?

At what stage do you put the milk in? A mate told me to put the milk (any milk) in first with coffee, with the coffee itself if you're using instant and any sugar or whatever, stir it up, then put the water on (stirring whilst pouring). Think the reason being you apparently shouldn't put boiling water straight onto coffee as it can scold it or something (i dunno, i'm not a coffee freak). I now do that every time with whatever milk and don't remember ever having an issue

 

[editor]

Not feckin barista almond milk! Not in coffee anyway! Ends up doing what soya milk does.

Soya milk stopped curdling in milk years ago. At least it did in the ones I buy (which are various supermarket cheapo own-brand ones).

The curdling thing used to be a real pain though.

 

[kalidarkone]

Assume you mean curdle?

At what stage do you put the milk in? A mate told me to put the milk (any milk) in first with coffee, with the coffee itself if you're using instant and any sugar or whatever, stir it up, then put the water on (stirring whilst pouring). Think the reason being you apparently shouldn't put boiling water straight onto coffee as it can scold it or something (i dunno, i'm not a coffee freak). I now do that every time with whatever milk and don't remember ever having an issue

Yeah I know about that with soya milk- but would never have that in coffee anyway. Oatly barista does not do that and I was hoping that almond barista would not but anyway it's gross in coffee. I think it's got to be cows or black for me. Cheers though.

 

[Epona]

I've found the Alpro stuff (all "flavours" that I have tried) behaves well in a hot drink, but they do add stuff to them for that purpose, so as to provide something you can put in a coffee or tea without too much faff.

 

[Epona]

OK today is oat milk day! Had some with cereal, and some in coffee.

In cereal, it is almost indistinguishable from cows milk.

In coffee, it is actually a little more creamy than semi-skimmed cows milk, I prefer this over milk - it actually feels like I am having a naughty bit of cream in my coffee, but it's really just this high fibre oat milk - I am sold.

I just have to wait 24 hours now to see whether I can tolerate it, oats sometimes cause me absolutely outrageous acid-reflux, so I need to wait and see whether I have to reach for the omeprazole tonight.

Oat milk is the clear winner for me though in terms of flavour - I'd heartily recommend it - very close in taste to cows milk/cream, high in fibre, low environmental footprint.

The one I tried was Alpro original oat milk.

 

[Mrs Miggins]

Scored some Alpro hazelnut milk today and it's the first one I've swigged from the carton and though "yeah that's lovely". I've made cocoa with it and it's delicious. I think it may be too strong for tea but I have high hopes for liking it in coffee.

 

[Jeff Robinson]

Scored some Alpro hazelnut milk today and it's the first one I've swigged from the carton and though "yeah that's lovely". I've made cocoa with it and it's delicious. I think it may be too strong for tea but I have high hopes for liking it in coffee.

It's generally too sweet for me, but cocoa made with it is divine!

 

[RubyToogood]

OK today is oat milk day! Had some with cereal, and some in coffee.

In cereal, it is almost indistinguishable from cows milk.

In coffee, it is actually a little more creamy than semi-skimmed cows milk, I prefer this over milk - it actually feels like I am having a naughty bit of cream in my coffee, but it's really just this high fibre oat milk - I am sold.

I just have to wait 24 hours now to see whether I can tolerate it, oats sometimes cause me absolutely outrageous acid-reflux, so I need to wait and see whether I have to reach for the omeprazole tonight.

Oat milk is the clear winner for me though in terms of flavour - I'd heartily recommend it - very close in taste to cows milk/cream, high in fibre, low environmental footprint.

The one I tried was Alpro original oat milk.

This surprises me because it was the one I thought was satisfactory but a bit thin. Was it the shelf one or the refrigerator one? I've noticed they tend to be slightly different, eg the hazelnut one from the chiller is thicker than the shelf one.

 

[Judelo]

It's generally too sweet for me

Look for unsweetened, though that may be hard to find wth hazelnut

 

[editor]

Scored some Alpro hazelnut milk today and it's the first one I've swigged from the carton and though "yeah that's lovely". I've made cocoa with it and it's delicious. I think it may be too strong for tea but I have high hopes for liking it in coffee.

I'll give that stuff a try then!

 

[Epona]

Scored some Alpro hazelnut milk today and it's the first one I've swigged from the carton and though "yeah that's lovely". I've made cocoa with it and it's delicious. I think it may be too strong for tea but I have high hopes for liking it in coffee.

It is lovely to have by itself - although I was hopeful for it in coffee, it was too much. Nate had some in a brandy mocha though (coffee, hot chocolate, brandy, and hazelnut milk) and it was lovely - like having dessert

This surprises me because it was the one I thought was satisfactory but a bit thin. Was it the shelf one or the refrigerator one? I've noticed they tend to be slightly different, eg the hazelnut one from the chiller is thicker than the shelf one.

I had the long life one. In terms of viscosity, it was thin - but I really loved the taste of it in coffee, which tasted more like cream. I wasn't up all night with acid reflux either, so will get a couple of these with my next grocery order and see how it goes.

 

[Maggot]

This surprises me because it was the one I thought was satisfactory but a bit thin.

I am currently using oat milk (the Rude Health one), and it does appear thin if you don't shake the carton first. It's fine in tea, haven't tried it in coffee.

 

[Mrs Miggins]

Hmmmm....once again, nut milk in coffee just isn't doing it for me. Hazelnut milk this time and it's not a strong enough flavour to significantly affect the coffee and it's not particularly creamy either. Basically the same as my experience of almond milk.

Back to Oatly Barrista I think for coffee/tea and hazelnut milk for drinking in it's own and for cocoa.

 

[8ball]

I'll give that stuff a try then!

Best thing I found for tea was the almond stuff. Tried hazelnut but meh (to be fair, I'm not a fan of hazelnuts).

 

[editor]

Best thing I found for tea was the almond stuff. Tried hazelnut but meh (to be fair, I'm not a fan of hazelnuts).

Truth is that I'm more than happy with cheap soya milk. Been drinking it for decades and much prefer it to dairy milk now, but I still like to give new things a go.

 

[dynamicbaddog]

my main plant-based milk is the cheap soy milk too, good source of protein and froths up in a latte better than the nut milks. For those craving the taste of cows milk the closest I've found is Rebel Kitchen's Mylk brand, but it is really expensive..

 

[editor]

And on a related note.

The peak body for Australian dairy farmers has labelled a new vegan Magnum made of pea protein “a problem for the dairy industry” and said it should not be called an ice-cream.

The vegan Magnum, released widely in Australia this month, is a dairy-free version of the popular ice-cream snack. It features dairy-free chocolate made from coconut oil and cacao butter, and pea protein flavoured with vanilla.

At launch, its maker, Unilever, described it as a “velvety plant-based product” that provides “a creamy experience without the need for dairy”.

Zade Watson, the president of the Vegan and Vegetarian Society of Queensland, welcomed the launch and said it was “definitely a smart move for Magnum”.

“It’s going to be something that you will see from the larger companies over the next few years,” he said. “It’s Australia, we’re a country that suffers from drought, and water usage is really intensive for dairy farming. The livestock industry is not only a major contributor to global warming but it is also a huge water waster.”
Watson said the taste and texture of vegan alternatives had improved.

“All dairy alternatives have really made big progressions. Fifteen years ago, when I went vegan, it was all mostly soy-based and even now the soy-based stuff tastes way better.

“I think coconut is the leader for what is the creamiest and most similar to dairy. Once they’ve put sugar and flavours with it, as long as it’s got the same texture, it’s really not a significant difference.”

A spokeswoman for Unilever said the vegan Magnum would appeal to both vegan and non-vegan consumers.

“There’s no doubt that there is a growing number of Australians adopting a vegan life [and] there are also an increasing number of people opting for dairy-free alternatives without committing to a vegan lifestyle, so we believe dairy-free Magnums will have a wide appeal in Australia.

“We’re confident that there will be positive feedback … and are pleased that we have been able to create product that holds true to Magnum’s chocolatey, creamy experience without using any dairy.”

Vegan Magnum's launch a sign of an 'increasing problem for the dairy industry'

 

[ginger_syn]

Truth is that I'm more than happy with cheap soya milk. Been drinking it for decades and much prefer it to dairy milk now, but I still like to give new things a go.

coconut milk is the best one for coffee that ive found after trying out a few that really didn't work for me.

 

[Jeff Robinson]

And on a related note.




Vegan Magnum's launch a sign of an 'increasing problem for the dairy industry'

It tastes just as good. When it's as readily available what reason will people have to purchase the one that involves repeated forcibly impregnating cows until their bodies are spent and then killing them?

 

[Mrs Miggins]

It tastes just as good. When it's as readily available what reason will people have to purchase the one that involves repeated forcibly impregnating cows until their bodies are spent and then killing them?

Cheese.
Milk is one thing but cheese is quite another.

 

[editor]

Cheese.
Milk is one thing but cheese is quite another.

Cheese is a tough one to crack and I doubt if there'll be truly cheese-like alternatives for a long time. That said, you can slowly get used to different tastes. Dairy milk tastes pretty vile to me now and I'm going to try replacing at least some cheese-based sandwiches/snacks with the vegan stuff.

 

[8ball]

Cheese is a tough one to crack and I doubt if there'll be truly cheese-like alternatives for a long time. That said, you can slowly get used to different tastes. Dairy milk tastes pretty vile to me now and I'm going to try replacing at least some cheese-based sandwiches/snacks with the vegan stuff.

I went looking for one of the vegan cheeses last night - none to be found anywhere I went.

In other news, I seem to be allergic to Quorn, which I am sad about because their chicken and leek pies are really good.

 

[editor]

I went looking for one of the vegan cheeses last night - none to be found anywhere I went.

In other news, I seem to be allergic to Quorn, which I am sad about because their chicken and leek pies are really good.

They're pretty hard to track down. The one I tried has an unusual taste. Sort of bland processed cheesy but with a pleasant creamy aftertaste which is a bit moreish. It didn't really work under the grill though.

 

[8ball]

They're pretty hard to track down. The one I tried has an unusual taste. Sort of bland processed cheesy but with a pleasant creamy aftertaste which is a bit moreish. It didn't really work under the grill though.

Yeah, I expect the grilling thing will be hard to nail. Some of that Kraft “processed cheese food” is pretty low in cheese content in the first place, so I’d expect that to be a reachable target (that doesn’t grill properly either).

 

[sovereignb]

oat is best for me, especially with cereal/porridge and smoothies.
coconut/almond mix is also good

 

[RubyToogood]

I've got a carton of soya on the go now which I got in for bechamel and ended up using for coffee etc when I ran out of hazelnut. It's fine for that but good lord is it nasty if you just drink it.

 

[8ball]

I've got a carton of soya on the go now which I got in for bechamel and ended up using for coffee etc when I ran out of hazelnut. It's fine for that but good lord is it nasty if you just drink it.

Soya bechamel?!?