Real milk contains emulsified lipids. It’s the reason for its unbeatable texture.
Shake a jug of oak milk and nothing changes. Shake a jug of whole dairy milk and eventually you’ll have butter.
Pour a tablespoon of vinegar into oat milk and it tastes bad. Pour a tablespoon of vinegar into whole dairy milk and you’ll be straining ricotta cheese out of it in no time.
Dairy is superior. There’s some strong competition out there, but all the plant milks just wish they were dairy.
Most oat milks now include emulsified lipids for this reason. Oatly foams up to a head better than whole milk. You can’t make butter out of it, but I doubt you’re making butter from your milk at home anyway.
I actually do make my own butter. I buy discount creme from Grocery Outlet and churn it into butters of differing protein concentrations. I end up with yellow and white butters, depending on what temperature I churn at.
I then infuse them with herbs and spices, and sometimes clarify them into ghee.
It’s about the same price as regular butter, but it takes more work and is of higher quality.
Real milk contains emulsified lipids. It’s the reason for its unbeatable texture.
Shake a jug of oak milk and nothing changes. Shake a jug of whole dairy milk and eventually you’ll have butter.
Pour a tablespoon of vinegar into oat milk and it tastes bad. Pour a tablespoon of vinegar into whole dairy milk and you’ll be straining ricotta cheese out of it in no time.
Dairy is superior. There’s some strong competition out there, but all the plant milks just wish they were dairy.
Most oat milks now include emulsified lipids for this reason. Oatly foams up to a head better than whole milk. You can’t make butter out of it, but I doubt you’re making butter from your milk at home anyway.
I actually do make my own butter. I buy discount creme from Grocery Outlet and churn it into butters of differing protein concentrations. I end up with yellow and white butters, depending on what temperature I churn at.
I then infuse them with herbs and spices, and sometimes clarify them into ghee.
It’s about the same price as regular butter, but it takes more work and is of higher quality.