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Milk Musings
May. 19th, 2010 12:26 pmAs a recent experiment, Jethrien and I tried all of the non-standard milk options available at our supermarket. There's no real dietary necessity for this, more just a general keeping options open and trying new things. I had a milk allergy as an infant and drank soy formula, but my mother successfully weaned me onto milk products before I can remember and I don't think I've had soy milk since. (Though I wonder if this influenced my habits growing up and now--I don't really drink a lot of milk or milk-based beverages. Even with cookies or PB&J, where it's the classic accompaniment. I have milk on cereal, and that's mostly it.)
I couldn't really taste much difference between soy milk, rice milk and almond milk; they all taste pretty much like skim milk that weas poured on sweetened cereal. Given that most of my milk consumption is on cereal anyway, this isn't so bad. We did virtually no baking with them, but the "original" flavor (as opposed to the vanilla version) works find for powdered-cheese pasta mixes. They also all have a much longer shelf life than regular milk, and pretty much the same nutritional content.
I may try baking with soy or rice milk just to see how things come out--broiche, for example. Stuff that's directly dependent on dairy (pudding, ice cream, frostings) will not be attempted without actual dairy. And I won't be baking with almond milk, because that seems an unnecessarily cruel thing to do to friends with nut allergies.
We tried out goat milk after exhausting the non-dairy options at our supermarket, just to see what it was like. Given that goat cheese is so fabulous, the milk was surprisingly meh. It tastes like cow's milk with a slightly unpleasant tangy aftertaste. Not going to bother again.
I couldn't really taste much difference between soy milk, rice milk and almond milk; they all taste pretty much like skim milk that weas poured on sweetened cereal. Given that most of my milk consumption is on cereal anyway, this isn't so bad. We did virtually no baking with them, but the "original" flavor (as opposed to the vanilla version) works find for powdered-cheese pasta mixes. They also all have a much longer shelf life than regular milk, and pretty much the same nutritional content.
I may try baking with soy or rice milk just to see how things come out--broiche, for example. Stuff that's directly dependent on dairy (pudding, ice cream, frostings) will not be attempted without actual dairy. And I won't be baking with almond milk, because that seems an unnecessarily cruel thing to do to friends with nut allergies.
We tried out goat milk after exhausting the non-dairy options at our supermarket, just to see what it was like. Given that goat cheese is so fabulous, the milk was surprisingly meh. It tastes like cow's milk with a slightly unpleasant tangy aftertaste. Not going to bother again.
