Yes, at least the coffee-milk-replacements. Because if you do that with hot “milk” and pour some coffee with it, you get a cappuccino. And I think almost any milk replacement can be a coffee-milk-replacement
Does cow milk bubble in some special way? Like, you can make bubbles rise even in water, but I’m guessing, that’s not what we’re talking about…
Yes. The bubble size distribution depends on the surface tension, so you might see different sizes. However, I have only conducted tests with water and semen.
Get in line
🤨
What’s your sample size?
About 6 inches.
Oh
Not all of them, no.
Most of them don’t do those nice, sturdy bubbles at all, but they’ll get close. Iirc, almond milk comes closest…
It matters in some recipes whether or not the milk substitute will have the right properties. Say, something like a mushroom cream sauce, none of the substitutes work because there’s just not duty enough fats. Milk gravy is hit or miss, with almond being the least bad choice iirc. American style biscuits, soy and almond do okay, but need extra acid to get a good rise like you can with buttermilk. But they sub in fine for regular milk in terms of texture and taste.
Stuff like that. Blowing bubbles is a quick way to test a fake milk. Or even types of cow milk, or milk from other animals. Goat milk, as an example, is so close to cow milk in terms of structure it’s an easy substitution if flavor isn’t a factor. The powdered milk you can get for long term storage or baking is no better than the usual non dairy stuff when reconstituted, and not even as good as skim milk despite being the dry parts of skim milk.
For good bubbles, you need fats. And they need to be similar enough to milk fats, so there’s a high degree of parity between a bubble test and cooking outcomes
I thought it was the protein that gave milk its good bubbles.
It’s both, and the ratio between them. Or that’s what I ran across back ages ago when I looked into it.
Semen does.
Haven’t tried the others.
such a bad moment to have eyes and can read
If you like milk there’s no such thing as a replacement. Only milk tastes like milk. The other things that have milk in the name taste like whatever they’re made from (not milk).
That being said, pretty much any liquid should work, though the bubbles may not last. Also for something like mercury you may need an air compressor and a much more durable “straw”.
People downvoting you must not have drank good quality dairy milk in a long time. Non-dairy milks can taste good as their own thing, but none of them would ever be confused with a good dairy milk in a blind test
The thing is that many people who “like milk” don’t think of the taste of freshly milked dairy milk. I grew up with skimmed milk that got treated with ultra-high-temperature processing. The cow taste was hardly there and it wasn’t why I liked milk.
I liked milk, because it made cereal edible and because I could put chocolate powder into it. The cow taste rather even felt out of place.
I’d think mercury would be too dense to form bubbles. Though it does have a very high surface tension, so perhaps I’m wrong. I actually have quite a lot of mercury, but trying to blow air through it as a test doesn’t exactly sound appealing.
Coconut cream + coconut water is a super close match
As someone who loves milk and hates coconut, that seems impossible. You do you, but I’ll stick with the real stuff.
As someone who hates milk and loves coconut, I agree that they don’t taste similar.
I hate coconut too but after going vegan and trying all kinds of plant-based milks, I actually have half almond + half coconut plant-based milk a shot and it was to die for.
Coconut is still pretty gross but in some recipes (think casseroles) coconut cream comes out pretty close to “real.”
I love coconut so we may have different taste, but I think oat milk is the best plant based milk.
Ice for when you want something lighter not liter
