Controversy over raw milk reflects the push-pull the Trump administration faces in rolling back regulations and offering consumers more choices. For now, the CDC still recommends against consuming raw milk and the FDA bans its interstate sale.
The “point” is that it’s a tasty beverage.
Why on earth would you measure the quality of a beverage by how diluted the solids are, or how much filler gets strained out?
“Milk is just watered down cheese! It’s 87% water! What’s the point of it?”
Coffee hardly has any coffee in it, you throw away most of the bean.
Don’t even get me started on broth.
The fat content is equal to or lower than the fat content of typical dairy based creamers, which is also where the sugar content comes from. A mild quantity of fat is required for the creamer to have a good mouth feel and have a degree of “coating” effect. The gums help keep the fat in suspension since I lack a homogenizer like they use on milk, as well as increasing the viscosity in a way that’s imparted by protein in milk.
If you want to you can just eat the result without filtering. It’s called oatmeal. It’s still watered down though, so I might recommend toasting them and having a nice dry oat bar to go with your puck of dehydrated milk.
In general, I’d recommend against putting any sort of creamer in your black coffee. It tends to make it no longer black coffee.
I don’t personally find issue with any of the emulsifies doing anything to coffee I don’t like, but if you’re exploring there are plenty of others. I’ve had good luck with konjac in a blend with guar, xanthan, and methylcellulose, but two of those are less likely to be in the baking aisle at the store. The more you use the smaller the proportional quantity you need, since they have a synergistic effect. Less than a gram total combined weight of the four previous ones makes a consistency like heavy cream. Great for ice cream base.
Thanks for the tip on making this. We typically have almond milk in the fridge as it’s easy to find, but it sure is not cheap. Maybe taking a stab at making oat milk to taste might be a fun experiment.
We don’t really have any milk in our fridge except for the very rare recipe. Our house is vegetarian, nearly vegan. I don’t really consume almond milk directly if you will - I drink my coffee black - I’ll use it with the rare bowl of cereal I might have. Now I’m wondering how homemade oat milk might work out.
I’ve never been a big fan of milk anyway - and that extends to alternatives - and same with the rest of my family, so even something tasty is probably not going to get used up very quickly ( a half gallon of almond milk will often be in our fridge for 2 weeks or more ) - how long will this keep?
This will not last super long unfortunately, since it’s not pasteurized. Your best bet is to treat it like fresh orange juice.
Using it for cereal, you’ll want to get the brewer enzymes. Oats have a carbohydrate in them that gets gloopy after a not long time without them. In coffee or tea it’s less noticeable because of the stiring, but cereal I fear might be lessened.
I’m not personally vegan, but lactose is mean to me. Trying to make a lactose free ice cream led me to find that the vegan community has suitable ice creams, but a lot of them feel like a compromise, so the challenge of it became the focus of the science-ing I went down.
As a result it’s best suited to making ice cream and popsicles (needs tweaking for that purpose), and alone is more of a cream consistency. For a usable quantity for cereal, you might cut the oats in half-ish (5-7% of water weight), reduce the oil to no more than 10g/1% and keep the gums the same. The recipe scales well, so you can make a half liter just as well. Although with how cheap oats are it’s almost not worth it to bother.
Hmm, I don’t find it “tasty” myself and just kind of assumed it was milk’s ugly-cousin substitute. Why else would it be oat “milk” if not intended as a substitute? It never occurred to me that someone would drink it as a stand alone beverage because… there’s much nicer drinks around than oily water.
There’s a cafe here that doesn’t serve cows milk so they offer oat milk to everyone that asks. “Nah mate I’m good just poor some oil in there that’ll do”.
We don’t really do “creamers” here. It’s either cow’s milk, cream, or this type of vegetable oil based substitute “milk”.
Also just to make sure you’re aware, all coffee is black coffee before you add “creamer”.
It’s called oat milk because English has called any white liquid milk longer than we’ve had the notion that milk only comes from mammals. In some recipes from the 12th century dairy milk is actually the poor man’s substitute for almond milk.
I’m confused about your obsession with the oil content. Do you only use skim or non-fat milk?
Most people like some fat in their milk because it makes it have a better mouth feel and to be less watery. But, as you mentioned, your tastes are different from other people’s and you sometimes don’t like things that other people do, so it’s fine if you don’t like fatty milk.
It never occurred to you that people buy and consume a beverage because they like it? What an interesting world you live in.
all coffee is black coffee before you add “creamer”.
You don’t say. What wonders will they think of next.
Nonsense. It’s called oat milk because it sells better if people think of it as a milk substitute. “Tasty Oat Drink” just doesn’t have the same appeal.
I’m confused about your obsession …
I’m “obsessed” with the oil content because most people sipping oat milk lattes think that it’s the nectar lovingly squeezed from plump little oats by italian virgins while sunning themselves by the seaside.
It never occurred …
It never occurred to me that anyone would enjoy drinking tasty oat drink.
You don’t say …
Sorry it’s just that your earlier witty retort seemed based on a misconception regarding this particular nuance of beverage preparation. My bad.
Anyhow, feel free to have the last word in this tawdry little tete-a-tete but for my own part I think I’ll leave you to appreciate your oil based milk substitute.
Your comment is great, equally snarky and informative. I appreciate it and got a couple giggles out of it, too!
Thanks for taking the time for both of your comments. I’ve saved them for the future as I can no longer drink dairy and not a fan of how much sugar some of the commercial oat milks have
No problem! I’ve been lactose intolerant for a while but over the past several years it’s gotten a bit more … Dramatic. The lactose free ice cream always seems to have a funny taste to me, but I tried a oat milk ice cream and was really surprised how creamy it was.
I have an ice cream maker so I started doing some science at making my own. There are worse hobbies, since even the failures are almost always edible. (I did make one with the “fun” property of being nearly identical in texture at every temperature. Scooping some into a hot pan and having it crisp but remain soft is… Unnerving)
If you make some, feel free to let me know how it goes! I’d be happy to give pointers to push it in a direction you prefer, or just have another data point for what works. :)
The “point” is that it’s a tasty beverage.
Why on earth would you measure the quality of a beverage by how diluted the solids are, or how much filler gets strained out?
“Milk is just watered down cheese! It’s 87% water! What’s the point of it?”
Coffee hardly has any coffee in it, you throw away most of the bean.
Don’t even get me started on broth.
The fat content is equal to or lower than the fat content of typical dairy based creamers, which is also where the sugar content comes from. A mild quantity of fat is required for the creamer to have a good mouth feel and have a degree of “coating” effect. The gums help keep the fat in suspension since I lack a homogenizer like they use on milk, as well as increasing the viscosity in a way that’s imparted by protein in milk.
If you want to you can just eat the result without filtering. It’s called oatmeal. It’s still watered down though, so I might recommend toasting them and having a nice dry oat bar to go with your puck of dehydrated milk.
In general, I’d recommend against putting any sort of creamer in your black coffee. It tends to make it no longer black coffee.
I don’t personally find issue with any of the emulsifies doing anything to coffee I don’t like, but if you’re exploring there are plenty of others. I’ve had good luck with konjac in a blend with guar, xanthan, and methylcellulose, but two of those are less likely to be in the baking aisle at the store. The more you use the smaller the proportional quantity you need, since they have a synergistic effect. Less than a gram total combined weight of the four previous ones makes a consistency like heavy cream. Great for ice cream base.
Thanks for the tip on making this. We typically have almond milk in the fridge as it’s easy to find, but it sure is not cheap. Maybe taking a stab at making oat milk to taste might be a fun experiment.
We don’t really have any milk in our fridge except for the very rare recipe. Our house is vegetarian, nearly vegan. I don’t really consume almond milk directly if you will - I drink my coffee black - I’ll use it with the rare bowl of cereal I might have. Now I’m wondering how homemade oat milk might work out.
I’ve never been a big fan of milk anyway - and that extends to alternatives - and same with the rest of my family, so even something tasty is probably not going to get used up very quickly ( a half gallon of almond milk will often be in our fridge for 2 weeks or more ) - how long will this keep?
This will not last super long unfortunately, since it’s not pasteurized. Your best bet is to treat it like fresh orange juice.
Using it for cereal, you’ll want to get the brewer enzymes. Oats have a carbohydrate in them that gets gloopy after a not long time without them. In coffee or tea it’s less noticeable because of the stiring, but cereal I fear might be lessened.
I’m not personally vegan, but lactose is mean to me. Trying to make a lactose free ice cream led me to find that the vegan community has suitable ice creams, but a lot of them feel like a compromise, so the challenge of it became the focus of the science-ing I went down.
As a result it’s best suited to making ice cream and popsicles (needs tweaking for that purpose), and alone is more of a cream consistency. For a usable quantity for cereal, you might cut the oats in half-ish (5-7% of water weight), reduce the oil to no more than 10g/1% and keep the gums the same. The recipe scales well, so you can make a half liter just as well. Although with how cheap oats are it’s almost not worth it to bother.
Hmm, I don’t find it “tasty” myself and just kind of assumed it was milk’s ugly-cousin substitute. Why else would it be oat “milk” if not intended as a substitute? It never occurred to me that someone would drink it as a stand alone beverage because… there’s much nicer drinks around than oily water.
There’s a cafe here that doesn’t serve cows milk so they offer oat milk to everyone that asks. “Nah mate I’m good just poor some oil in there that’ll do”.
We don’t really do “creamers” here. It’s either cow’s milk, cream, or this type of vegetable oil based substitute “milk”.
Also just to make sure you’re aware, all coffee is black coffee before you add “creamer”.
It’s called oat milk because English has called any white liquid milk longer than we’ve had the notion that milk only comes from mammals. In some recipes from the 12th century dairy milk is actually the poor man’s substitute for almond milk.
I’m confused about your obsession with the oil content. Do you only use skim or non-fat milk?
Most people like some fat in their milk because it makes it have a better mouth feel and to be less watery. But, as you mentioned, your tastes are different from other people’s and you sometimes don’t like things that other people do, so it’s fine if you don’t like fatty milk.
It never occurred to you that people buy and consume a beverage because they like it? What an interesting world you live in.
You don’t say. What wonders will they think of next.
Nonsense. It’s called oat milk because it sells better if people think of it as a milk substitute. “Tasty Oat Drink” just doesn’t have the same appeal.
I’m “obsessed” with the oil content because most people sipping oat milk lattes think that it’s the nectar lovingly squeezed from plump little oats by italian virgins while sunning themselves by the seaside.
It never occurred to me that anyone would enjoy drinking tasty oat drink.
Sorry it’s just that your earlier witty retort seemed based on a misconception regarding this particular nuance of beverage preparation. My bad.
Anyhow, feel free to have the last word in this tawdry little tete-a-tete but for my own part I think I’ll leave you to appreciate your oil based milk substitute.
Your comment is great, equally snarky and informative. I appreciate it and got a couple giggles out of it, too!
Thanks for taking the time for both of your comments. I’ve saved them for the future as I can no longer drink dairy and not a fan of how much sugar some of the commercial oat milks have
No problem! I’ve been lactose intolerant for a while but over the past several years it’s gotten a bit more … Dramatic. The lactose free ice cream always seems to have a funny taste to me, but I tried a oat milk ice cream and was really surprised how creamy it was.
I have an ice cream maker so I started doing some science at making my own. There are worse hobbies, since even the failures are almost always edible. (I did make one with the “fun” property of being nearly identical in texture at every temperature. Scooping some into a hot pan and having it crisp but remain soft is… Unnerving)
If you make some, feel free to let me know how it goes! I’d be happy to give pointers to push it in a direction you prefer, or just have another data point for what works. :)