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.
The main reason to drink milk is not taste. It’s the perfect mix of macros for growing kids. Plant based drinks cannot come close to real milk for nutrition.
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.
Yo these people both disagree and downvoted you… They are crazy if they think plant juices taste anything close to milk without having defective taste buds.
Oat milk tastes better than cow milk and I’ll die on this hill. The only reason I don’t drink it regularly is because it’s so much more expensive than the subsidized option
Ah yeah. Please explain how that is a personal attack. They surmised that something must be affecting your taste buds if you find that the two drinks taste the same. That would be an accurate summation if they feel the two taste very dissimilar.
Link? Or are we just trolling the surprisingly large overlap of people who are unjustifiably freaked out by AIDS and people who think wearing masks is limiting their freedums?
No way… Masking up makes the person not look as cool doing it. It doesn’t feel as good.
No problem! Now you can get "silicone face shields! SFS or SupaFaSe! With SupaFaSe, you feel every one of his airborne molecules going into your body! With SupaFaSe-R, ribbed, the molecules are extra bouncy for your pleasure! Ask for SupaFaSe-R over the counter!
Bird Flu is not just regular stomach flu. Avian Influenza is a threat on a larger scale, but I guess I might have been misinformed on the connection to auto-immune disease as the two are often presented as a singular issue when brought to attention (an immune compromised individual will very likely die from H5 infection).
For thousands of years we shit and drank from the same rivers. That wasn’t the most dangerous thing around either, but I’m kinda glad we stopped that too.
You can order a steak rare at a restaurant, no worries. They won’t serve you a hamburger that hasn’t reached temperature. There’s only one real difference; your steak has a miniscule chance the cow it came from was sick, while that hamburger has the bacteria of every cow that went into the meat grinder.
As per the other comments, we have thousands of cows per bottle of milk. 1000x the risk that someone drinking raw milk from their family farm has.
Cow muscle tissue is dense and difficult for bacteria to penetrate, with a single surface area (the outside) assuming safe handling and “edible freshness”. So cooking the outside to “rare” offers protection by cooking off surface or lightly penetrated bacteria.
Ground beef is soft and porous, with a massive surface area, much easier for bacteria to penetrate completely.
However, that aside, your analogy has a sound basis: more input sources = higher opportunity for corruption.
I thought this was extremely common knowledge. To see that the other person had been getting up voted for his comment at all was really surprising to me.
It’s not that there was even more information. It’s that yours is completely incorrect. There is zero to do with how many cows the meat came from. It is exclusively because the bacteria on the outside of the meat gets blended into the inside when it’s turned to hamburger, and that hamburger is more porous and bacteria can more easily travel through it.
Steak only has bacteria on the surface and only needs the surface to be seared, while hamburger, even from a single cow, has been mixed so that any bacteria is present throughout.
“Minor risks” being whole families dying or key family members getting poisoned as we transitioned to a society where most folks don’t own their own cow/source of milk.
It’s dangerous to assume all those years of use were a utopia. We used leaded gas for how long and are only just now getting to understand the ramifications?
By your mindset poisoning a future generation with lead is a “minor risk” we dealt with back then…
Nah, that’s wrong. Traditional methods could only reach a maximum of about 8 to 15% alcohol before the yeast kills itself and becomes safe to drink, or by brewing in the literal sense of heating the liquid. Diluting with riverwater would either keep the ale unfinished or the riverwater unsafe as the alcohol content gets diluted.
In the old days, the knowledge that boiling water made it safe was not widespread, many cultures got their fluid content completely from potable rainwaters, brews, and soups or stews.
Those who relied on drinking untreated riverwater were doomed to low population and constant sickness related mortality.
Uhhhh what? Milk was rearly drank and was processed into other things. That processing made it safer to eat. Also, massive industrial farming ensures one sick cow leads to hundreds of other sick cows. So now one gallon of milk is a mix from hundreds of cows and could come from hundreds of miles away.
It isn’t even realistic medieval logic. They drank beer back then because the low alcohol content would kill some of the nasty shit making it safer than water or milk. I imagine if an adult asked for some milk back then, they’d be asked to see the baby.
The average life expectancy wasn’t all to different from today, infant mortality was crazy high though. But if you survived childhood you were pretty set.
Yes it was. We can argue about why it was which is what you’re doing, but it was less than 30. There was a spike in deaths before 30 and after 55. Even still 55 is a much lower number than 80.
The exact cause of the statistic isn’t really the point though, the point is that just because humanity did something for thousands of years does not mean it was ok. Being a human was pretty damn awful for a very long time for a number of reasons including disease which is the point of this thread, that raw milk carries disease.
Nobody would claim it’s the most dangerous thing to do I hope, that would be a difficult claim to defend.
My point was that I disagree with your assessment that we survived “just fine”. There are many things far less than fine about human existence particularly going back thousands of years.
Although I have to wonder what the point is if you agree it’s not a good thing to do, why assert that humanity was just fine alongside the practice? It gives the impression that you’re at the very least dismissing the concerns even if you’re not advocating for it directly.
We pasteurized milk for a reason, raw milk was a cause of a lot of issues.
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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!
You’re welcome!
I hope you like it. I end up buying a couple of cartons every time I’m in the store, ha.
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.
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I’ve personally found pea milk to be the substitute that most closely resembled cows milk in taste and texture.
The main reason to drink milk is not taste. It’s the perfect mix of macros for growing kids. Plant based drinks cannot come close to real milk for nutrition.
We aren’t kids
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.
Smoking crack kills taste buds.
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Only if your tastebuds have failed completely. You probably smoke or have killed your sense of taste by other means if you believe that.
Yo these people both disagree and downvoted you… They are crazy if they think plant juices taste anything close to milk without having defective taste buds.
Oat milk tastes better than cow milk and I’ll die on this hill. The only reason I don’t drink it regularly is because it’s so much more expensive than the subsidized option
The price for oat milk is a scam. The ingredients to make 1 liter of oat milk costs about 10 cents. The rest is profit milked off the gullible.
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I actually agree with Treczoks about them not tasting remotely the same.
My wife gets the extra creamy oat milk. I can easily tell it’s not regular milk, and it’s just not for me. I honestly tried to like it.
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I didn’t get personal. Sorry if you took it personally.
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Ah yeah. Please explain how that is a personal attack. They surmised that something must be affecting your taste buds if you find that the two drinks taste the same. That would be an accurate summation if they feel the two taste very dissimilar.
Well TBF outbreaks of AIDs causing viruses probably wasn’t high on the list in 1386 but I agree with your sentiment.
AIDS-causing viruses? H5N1 is influenza… Have I missed some kind of news that we can get AIDS from the flu now??
Yes. AIDS is airborne now. Mask up!
Link? Or are we just trolling the surprisingly large overlap of people who are unjustifiably freaked out by AIDS and people who think wearing masks is limiting their freedums?
Mostly just trolling. If AIDS was airborne, you would not be learning about it from a comment.
Lol they are definetly trolling
No way… Masking up makes the person not look as cool doing it. It doesn’t feel as good.
No problem! Now you can get "silicone face shields! SFS or SupaFaSe! With SupaFaSe, you feel every one of his airborne molecules going into your body! With SupaFaSe-R, ribbed, the molecules are extra bouncy for your pleasure! Ask for SupaFaSe-R over the counter!
I have mask induced asthma. Also, I am alpha mail.
Bird Flu is not just regular stomach flu. Avian Influenza is a threat on a larger scale, but I guess I might have been misinformed on the connection to auto-immune disease as the two are often presented as a singular issue when brought to attention (an immune compromised individual will very likely die from H5 infection).
It was also drank for thousands and thousands of years, not the most dangerous thing around.
But we don’t have to take those minor risks in this day and age.
For thousands of years we shit and drank from the same rivers. That wasn’t the most dangerous thing around either, but I’m kinda glad we stopped that too.
Of course, we’re better off today no doubt.
But let’s not act like this is ridiculously dangerous for humans to engage in.
It is though. It’s the mixing thing.
You can order a steak rare at a restaurant, no worries. They won’t serve you a hamburger that hasn’t reached temperature. There’s only one real difference; your steak has a miniscule chance the cow it came from was sick, while that hamburger has the bacteria of every cow that went into the meat grinder.
As per the other comments, we have thousands of cows per bottle of milk. 1000x the risk that someone drinking raw milk from their family farm has.
(Pedantic, but informative incoming)
That’s not the reason.
Cow muscle tissue is dense and difficult for bacteria to penetrate, with a single surface area (the outside) assuming safe handling and “edible freshness”. So cooking the outside to “rare” offers protection by cooking off surface or lightly penetrated bacteria.
Ground beef is soft and porous, with a massive surface area, much easier for bacteria to penetrate completely.
However, that aside, your analogy has a sound basis: more input sources = higher opportunity for corruption.
I thought this was extremely common knowledge. To see that the other person had been getting up voted for his comment at all was really surprising to me.
knowledge is never common any more.
Well hey I appreciate it, I genuinely thought what i wrote was the whole thing, I’m glad to know that there’s more, and the details behind it.
It’s not that there was even more information. It’s that yours is completely incorrect. There is zero to do with how many cows the meat came from. It is exclusively because the bacteria on the outside of the meat gets blended into the inside when it’s turned to hamburger, and that hamburger is more porous and bacteria can more easily travel through it.
Steak only has bacteria on the surface and only needs the surface to be seared, while hamburger, even from a single cow, has been mixed so that any bacteria is present throughout.
So you’re saying the steak tartare is off the menu?
Except it literally is. It’s literally why you’re here right now commenting. Scroll up and read the headline again.
“Minor risks” being whole families dying or key family members getting poisoned as we transitioned to a society where most folks don’t own their own cow/source of milk.
It’s dangerous to assume all those years of use were a utopia. We used leaded gas for how long and are only just now getting to understand the ramifications?
By your mindset poisoning a future generation with lead is a “minor risk” we dealt with back then…
If that bro above you knew anything about drinks historically he’d know the most popular drink was beer, because it was safer than milk or water.
And iirc, the beer was diluted with the local water from the river, to increase its mass while still also making the river water safe(r) to drink.
Nah, that’s wrong. Traditional methods could only reach a maximum of about 8 to 15% alcohol before the yeast kills itself and becomes safe to drink, or by brewing in the literal sense of heating the liquid. Diluting with riverwater would either keep the ale unfinished or the riverwater unsafe as the alcohol content gets diluted.
In the old days, the knowledge that boiling water made it safe was not widespread, many cultures got their fluid content completely from potable rainwaters, brews, and soups or stews.
Those who relied on drinking untreated riverwater were doomed to low population and constant sickness related mortality.
ok good to know
Uhhhh what? Milk was rearly drank and was processed into other things. That processing made it safer to eat. Also, massive industrial farming ensures one sick cow leads to hundreds of other sick cows. So now one gallon of milk is a mix from hundreds of cows and could come from hundreds of miles away.
26000L is transported at time so thousands.
Medieval logic applied to modern life
It isn’t even realistic medieval logic. They drank beer back then because the low alcohol content would kill some of the nasty shit making it safer than water or milk. I imagine if an adult asked for some milk back then, they’d be asked to see the baby.
The average life expectancy for a human was also less than 30 for thousands and thousands of years.
Not it wasn’t.
The average life expectancy wasn’t all to different from today, infant mortality was crazy high though. But if you survived childhood you were pretty set.
Yes it was. We can argue about why it was which is what you’re doing, but it was less than 30. There was a spike in deaths before 30 and after 55. Even still 55 is a much lower number than 80.
The exact cause of the statistic isn’t really the point though, the point is that just because humanity did something for thousands of years does not mean it was ok. Being a human was pretty damn awful for a very long time for a number of reasons including disease which is the point of this thread, that raw milk carries disease.
I’m not saying it’s okay, only an idiot would willingly do it today when we have access to better methods.
I’m saying it’s not the most dangerous thing to do, humans have survived just fine alongside the practice.
Nobody would claim it’s the most dangerous thing to do I hope, that would be a difficult claim to defend.
My point was that I disagree with your assessment that we survived “just fine”. There are many things far less than fine about human existence particularly going back thousands of years.
Although I have to wonder what the point is if you agree it’s not a good thing to do, why assert that humanity was just fine alongside the practice? It gives the impression that you’re at the very least dismissing the concerns even if you’re not advocating for it directly.