You cannot grind soy milk with a person. It will ruin the taste. You need a donkey.
3 Likes
Okā¦ someone decided to use a Husky.
2 Likes
I know some people who would fit both of those categories ā¦
Definitely, especially in Thai. Itās used there very often.
Iāve only ever tried oat milk, as I have no personal use for or interest in milk substitutions. I had it in coffee, and it was surprisingly inoffensive.
Not as good as half n half, tho 
Iād pay more for that.
Pay more for Husky ground soy milk? It will give you the power of a Husky.
1 Like
Iām finding I have an issue with milk products so I tried almond milk (vanilla flavored for some sweetness). Found it like light brown water.
Meh. Tried TJās original refrigerated almond milk (vanilla) but I only use it in morning cereal so a quart is way too much and got far past āuse byā (some mold developed around the spout). Taste was good so I switched to the TJs shelf stable vanilla almond milk which is just as good but in a smaller size. Happy camper for now.
If I ground it with a whole person, it definitely wouldnāt be vegetarian anymore.
3 Likes
Two of my daughters really like the Silk brand āextra creamyā oat milk. In a pinch, they make their own oat milk with a blender.
One is trying to avoid dairy and the other has from a young age (maybe 8 or 9) not liked cowās milk.
Iāve never found soy milk, almond milk, cashew milk, et cetera ad nauseam milk, to be really very close to cowās milk, but they had me try their creamy oat milk and I found it to be okay.
But then, Iām not really a cowās milk drinker anymore, anyway (bit of a lactose problem). But our son drinks coffee daily and for me, the few times I drink coffee or hot tea, I really like cream in it, too. None of the āplant milksā seem to fit the bill for that - heavy cream (cowās) is the stuff.
Hereās a good rundown of all the different types of non-dairy āmilksā
1 Like
Interesting!
Anyone know how they compare in various cooking applications? Say baking, frozen treats or cooked sauces?
Delete
I have not done a side-by-side comparison of all the various milks in baking recipes but I have used almond milk and soy milk in cakes and a couple of other desserts (e.g. kheer).
They come out really good. No one can tell they were not made with cowjuice.
3 Likes
Most of the time itās a non-issue, as milk is usually there for the liquid more than anything.
Iāve even made clafoutis with plant milkā¦iirc I added an extra egg and it set up beautifully. I made mornay with plant milk (and vegan cheese!) When I made baby hot browns for a Kentucky Derby party. Even the jokes about nipples in almonds were silenced because theyād emptied the dish and not guessed it wasnāt full dairy.
For cream based dishes, coconut cream or cashew cream can make dishes that fool even a hard core foodie.
3 Likes
I donāt like the plant juices I have tried but I do use it when a make a coffee cake for our community garden parties because some gardeners there are vegan. Same reason for butter substitute though I find that much easier to eat than plant juice.
2 Likes
Gordon Ramsay is that you?
1 Like
+1 Since I donāt suffer from lactose intolerance, I like to indulge in the real deal. Still, itās good to have options. I love dairy.
Bechamel? Yep. Have made it with cashew and almond milks.
Mashed potatoes? Yep. Made them with almond, cashew, soy, and oat.
Pancakes? Have made them with all kinds of plant milks.
Baking? almost never a big dealā¦I made clafoutis with Almond milk. I make pumpkin pie every year with coconut milk (no it doesnāt taste like coconut) I have even made ice cream with plant milk.
5 Likes
