Can all the milk replacements bubble if you blow thru a straw in it like a child?

Comments

• huquad@lemmy.ml ⁨20⁩ ⁨hours⁩ ago

  Yes. The bubble size distribution depends on the surface tension, so you might see different sizes. However, I have only conducted tests with water and semen.

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  • cheese_greater@lemmy.world ⁨20⁩ ⁨hours⁩ ago

    Get in line

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  • Witchfire@lemmy.world ⁨20⁩ ⁨hours⁩ ago

    What’s your sample size?

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    • moody@lemmings.world ⁨17⁩ ⁨hours⁩ ago

      About 6 inches.

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  • synapse3252@sh.itjust.works ⁨18⁩ ⁨hours⁩ ago

    🤨

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• Rhynoplaz@lemmy.world ⁨21⁩ ⁨hours⁩ ago

  Semen does.

  Haven’t tried the others.

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  • JayGray91@piefed.social ⁨19⁩ ⁨hours⁩ ago

    such a bad moment to have eyes and can read

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• TheRedSpade@lemmy.world ⁨20⁩ ⁨hours⁩ ago

  If you like milk there’s no such thing as a replacement. Only milk tastes like milk. The other things that have milk in the name taste like whatever they’re made from (not milk).

  That being said, pretty much any liquid should work, though the bubbles may not last. Also for something like mercury you may need an air compressor and a much more durable “straw”.

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  • cheese_greater@lemmy.world ⁨20⁩ ⁨hours⁩ ago

    Coconut cream + coconut water is a super close match

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    • TheRedSpade@lemmy.world ⁨20⁩ ⁨hours⁩ ago

      As someone who loves milk and hates coconut, that seems impossible. You do you, but I’ll stick with the real stuff.

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• southsamurai@sh.itjust.works ⁨20⁩ ⁨hours⁩ ago

  Not all of them, no.

  Most of them don’t do those nice, sturdy bubbles at all, but they’ll get close. Iirc, almond milk comes closest…

  It matters in some recipes whether or not the milk substitute will have the right properties. Say, something like a mushroom cream sauce, none of the substitutes work because there’s just not duty enough fats. Milk gravy is hit or miss, with almond being the least bad choice iirc. American style biscuits, soy and almond do okay, but need extra acid to get a good rise like you can with buttermilk. But they sub in fine for regular milk in terms of texture and taste.

  Stuff like that. Blowing bubbles is a quick way to test a fake milk. Or even types of cow milk, or milk from other animals. Goat milk, as an example, is so close to cow milk in terms of structure it’s an easy substitution if flavor isn’t a factor. The powdered milk you can get for long term storage or baking is no better than the usual non dairy stuff when reconstituted, and not even as good as skim milk despite being the dry parts of skim milk.

  For good bubbles, you need fats. And they need to be similar enough to milk fats, so there’s a high degree of parity between a bubble test and cooking outcomes

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  • nokturne213@sopuli.xyz ⁨17⁩ ⁨hours⁩ ago

    I thought it was the protein that gave milk its good bubbles.

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    • southsamurai@sh.itjust.works ⁨15⁩ ⁨hours⁩ ago

      It’s both, and the ratio between them. Or that’s what I ran across back ages ago when I looked into it.

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• Ephera@lemmy.ml ⁨15⁩ ⁨hours⁩ ago

  Does cow milk bubble in some special way? Like, you can make bubbles rise even in water, but I’m guessing, that’s not what we’re talking about…

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  • bjoern_tantau@swg-empire.de ⁨6⁩ ⁨hours⁩ ago

    They don’t pop as quickly as water bubbles.

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• abbadon420@sh.itjust.works ⁨14⁩ ⁨hours⁩ ago

  Yes, if you do that with hot milk and pour some coffee with it, you get a cappuccino

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