Comment on Drink up

Zizzy@lemmy.blahaj.zone ⁨12⁩ ⁨hours⁩ ago

• Dreamcatcher@lemmy.zip ⁨8⁩ ⁨hours⁩ ago

  The production of oat milk doesn’t involve animal abuse so I’ll never drink it. Yuck!

  source
• Nyadia@lemmy.blahaj.zone ⁨9⁩ ⁨hours⁩ ago

  Peamilk is better imo but nobody stocks it. I imagine something that sounds like “pee milk” is hard to market though to be fair.

  source

  • OriginalTangle@feddit.org ⁨4⁩ ⁨hours⁩ ago

    Ever since I tried pea-based protein powder I’ve come to think that peas don’t make good drinks. Maybe I should reconsider…

    source
  • Zizzy@lemmy.blahaj.zone ⁨9⁩ ⁨hours⁩ ago

    never seen any but now im interested in trying it

    source
  • madmantis24@lemmy.wtf ⁨7⁩ ⁨hours⁩ ago

    There used to be a brand called “Ripple,” and it was pretty tasty. IDK if it’s still available

    source
• wylinka@szmer.info ⁨3⁩ ⁨hours⁩ ago

  Oat milk just tastes like strained porridge ._. Soya milk is the best.

  source
• lightnsfw@reddthat.com ⁨8⁩ ⁨hours⁩ ago

  Can you cook with oat milk like you can regular milk? Like sub it in for sauces, or gravies, or whatever?

  source

  • StupidBrotherInLaw@lemmy.world ⁨7⁩ ⁨hours⁩ ago

    Absolutely, you just need to account for missing fat if the recipe calls for a significant quantity. I just toss in some extra vegetable oil to compensate.

    source
  • Zizzy@lemmy.blahaj.zone ⁨7⁩ ⁨hours⁩ ago

    Yep! Usually ratio needs a bit of tweaking for the recipe but it works for things ive tried

    source
  • rumba@lemmy.zip ⁨6⁩ ⁨hours⁩ ago

    By itself, it’s not noticeably different than water. The flavor is subtle enough that anything will overpower it. It lacks (but not entirely) viscosity.

    Coconut milk makes a superior gravy texture as long as the gravy is strong enough to hide the coconut. You can make sawmill gravy out of coconut, but you’ll need to add garlic, salt and pepper to hide the coconut.

    None of the _____ milks properly work with eggs.

    Cashew milk has a great mouthfeel but separates when heated.

    All that said:

    The plant-based heavy whipping cream you can get from MOM’s Organic Market will absolutely work in sauces, gravies and even whipped cream. but it’s full of stabilizers to make it happen (which i’m find with personally)

    source

    • lightnsfw@reddthat.com ⁨5⁩ ⁨hours⁩ ago

      it’s not noticeably different than water.

      That’s kind of what I was thinking. I’ve only had it a couple times though. Real milk thickens up and absorbs the flavors of the other ingredients when it’s heated. Didn’t seem like that would work well with the nut milks but I haven’t tried it so I asked. Others have said it works fine though so idk… maybe I’ll just get some and see what happens.

      source

      • rumba@lemmy.zip ⁨4⁩ ⁨hours⁩ ago

        My wife has a late-in-life diagnosed cow’s milk allergy. I’ve been experimenting with alternatives for 18 years.

        There are often a small handful of substitutes that work for specific dishes. A vegan place near me makes absolutely banging DF mac and Cheese, Daiya flavored cheesecakes are 70% of what a real cheesecake is. None of the substitutes are catch all, most aren’t even catch-multi.

        Country Crock (or many other brands) DF whipping cream is the closest sub I can find for things, but you have to be careful, it has a subtle sweetness in it that messes with things you don’t want sweet.

        source