Yeah, but store bought is expensive AF. Oatmilk is one of the easiest milks to make at home. Literally get rolled oats, blend them lightly with a blender along with water and strain out the fibre. That’s it… That’s oat milk for you!
If you want something closer to the flavor and mouthfeel of heavily processed commercial oat milk, you need to blend in oil, salt, sugar, and an emulsifier (I use xanthan) after filtering out the oat solids.
Oatmilk is pretty close to the real thing without being an all out substitute. I use it for day to day stuff and if I have a recipe that requires milk I buy a small amount versus a whole gallon. Most do just taste like nut juice though.
It’s also 1000x better for the environment. I don’t give a fuck if my brand tastes 87% like milk at that point. I still and will use creams for cooking, but milk and cereal is such a weird industry now that it’s all really expensive.
I don’t believe you have used the correct plant milks for the correct uses.
Soya Milk: Kinda meh taste for hot and cold beverages. U won’t go wrong with it. However, this ain’t the best product for all uses. U can make tofu tho, which is nice.
Oat milk: The best choice for cold beverages. Oat milk has a flavor that is just much better than soy milk in my opinion. While u can use it for hot beverages (and it’s delicious there), u need to be kinda careful. The more u heat up oat milk, the thicker it becomes due to the starch present in it. Therefore, never try to boil, or come close to boiling oat milk ever.
Coconut milk: If u have anything to say about coconut milk, gtfo from here. It’s fatty and can be a substitute for cream. Needless to say, it is absolutely delicious! South Indian curries make use of this. There’s also a drink that I love called “Solkadhi”, which is an Indian drink made using coconut milk. U just can’t talk smack abt it…
Chickpea milk: Now this is a use case which I don’t know if many people would agree with me out on or no. What I do is, I make chickpea milk to make youghurt out of it (just ferment it using soaking water). Now, in my experience, this yogurt tastes like shit if u consume it alone. HOWEVER, if you use it in curries, gohdddd r u in for the treat of ur lifetime! One, u get a beautiful thick curry and two, u get that amazing acidic flavor. It’s just rlly rlly good! Highly recommend if u guys haven’t tried this out yet.
Other plant milks: There are a gazillion other plant milks. I just mentioned the ones above that I have personal experience with.
In conclusion, try not to fixate on one plant milk alternative and then attempt to use it for all use cases of dairy milk. Remember, there is no monolithic “dairy milk alternative”. Different plant milks serve different purposes. If used correctly, u’ll get the best culinary experience of ur life!
Because it tastes like shit. And I don’t even drink milk but you can’t even cook with the substitute shit.
Oatmilk creamer in coffee or chai, however, is delicious. Some brands are better tasting than others.
Yeah, but store bought is expensive AF. Oatmilk is one of the easiest milks to make at home. Literally get rolled oats, blend them lightly with a blender along with water and strain out the fibre. That’s it… That’s oat milk for you!
Have you actually tried to do this? I did, and it was pretty disappointing.
If you want something closer to the flavor and mouthfeel of heavily processed commercial oat milk, you need to blend in oil, salt, sugar, and an emulsifier (I use xanthan) after filtering out the oat solids.
Yes I did. I loved it quite a lot actually! It weirdly had an absolutely wonderful fragrance to it.
Did you try your homemade oatmilk in coffee?
In my experience you need to blend an emulsifier (e.g. xanthan) and optionally some oil into the pressed oat milk so it doesn’t separate in coffee.
In tea specifically
Oatmilk is pretty close to the real thing without being an all out substitute. I use it for day to day stuff and if I have a recipe that requires milk I buy a small amount versus a whole gallon. Most do just taste like nut juice though.
It’s also 1000x better for the environment. I don’t give a fuck if my brand tastes 87% like milk at that point. I still and will use creams for cooking, but milk and cereal is such a weird industry now that it’s all really expensive.
I don’t believe you have used the correct plant milks for the correct uses.
In conclusion, try not to fixate on one plant milk alternative and then attempt to use it for all use cases of dairy milk. Remember, there is no monolithic “dairy milk alternative”. Different plant milks serve different purposes. If used correctly, u’ll get the best culinary experience of ur life!
Or, you know, I could just use milk.
Well sure… The reason why I don’t use dairy milk is because:
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