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Its just what you are used to. If you want to give up dairy, just do it.
Couldn't agree more, coffee tastes...well, like coffee now. don't notice anymore
Are you gluten free cinnamon_girl? Oatly Barista in the UK isn't
Great thread and very interesting. Cows milk in very calorific and not great for the environment. I'm currently on Alpro Oat milk, it makes a great cappuccino and good on cereal.
Think we have tried pretty much everything now, including making our own oat milk for a fair while. Now exclusively use Oatly Barista and just buy it in bulk and stack it in the larder.
Interestingly we were discussing it today and calculating that we probably use roughly half the amount of barista to normal Oatly that we'd put into a cuppa, so actually it is reasonably priced when compared. Even so it's the only extravagance in our miserable Church of No Fun life, so we don't begrudge the cost
if you accidentally drink cow milk it tastes vile now.
Something that was touched on earlier in the thread made me think about what I am actually drinking these days. I gave up caffeine drinks about 3 years ago so have no idea what oat milk would be like in builders tea - it might give me the boke. I'm only drinking redbush or barleycup with oat milk but i really like it. I used to think i'd never stop drinking normal tea but I was wrong - I found something nicer imo, and it seems to me that a lot of the time we are trying to replicate old habits and coming up short, when maybe the answer is to trying something else altogether.
I used to think i’d never stop drinking normal tea but I was wrong – I found something nicer imo, and it seems to me that a lot of the time we are trying to replicate old habits and coming up short, when maybe the answer is to trying something else altogether.
But why? What is the problem with tea? A good quality tea, especially green tea, contains anti-oxidants, and doesn’t need milk, only hot water. What could possibly be wrong with that?
Yeah Vader, almost identical experience. Wanted to cut caffeine so looked for something else. Disliked green tea (will try again one day, maybe it was the brand). Found redbush/roobois about 20 years ago, didn’t dislike it, stuck with it, found I slept better. Grew quickly to *really* like it as my staple hot tea. Still like black tea (or ‘proper’ tea as some leaf-snobs feel their duty to inform you if engaged into tea debate 😉 ), especially whenever I fancy a non-coffee caffeine boost. As of now Redbush Earl Grey with Oatly barista is the King Of Teas for me. Spot of sweetener, sugar or honey. Perfect cuppa for me, and much less acidic than black tea and dairy. Enjoy any time of day = extra bonus. Tea is great.
But why?
‘Why do some other people like different teas to the one that I drink?’ Is surely more the question?
File with ‘Why do some other people like other bicycles/potatoes/meats/plants/energy-bars/shoes/sexual-positions/music/forms of exercise to the ones that I like?’ 😉
this too:
so have no idea what oat milk would be like in builders tea
I use it as still drink black tea once in a while, and it tastes quite like full-cream dairy milk in same, but less acidic (to my memory). Just try it? Still prefer Roobois though. Dislike tea of all types if served without any whitener/milk. Typical Brit, I suppose? Black coffee I like.
No! Lazyarsed because of sale prices on various Oatly drinks last week. They seem to last many days in fridge. Tastes amazing in tea. I like Roobois Early Grey with sugar. Delicious cuppa, yet seems somehow to trigger tea snobs if they catch you drinking it 🧐
Did you experiment further?
PS OAT base (water, oats 10 %), rapeseed oil, acidity regulator (dipotassium phosphate), calcium carbonate, calcium phosphates, iodised salt, vitamins (D2, riboflavin and B12)
dipotassium phosphate is to stop it ‘splitting’
You lazy man Malvern Rider! No more experiments here, lazyitis rules, Interesting ingredients though especially calcium carbonate which I use when making mouthwash and tooth powder. Definitely needs something else other than oats, water and cashews and may have a trawl around the web to see if other recipes exist. Was the Barista from the chiller or long life?
Are you gluten free cinnamon_girl? Oatly Barista in the UK isn’t
No, that was a short-lived fad ebygomm! Do you use Barista then?
Was the Barista from the chiller or long life?
I think Barista is only available long life - I've certainly never seen a short life version.
I’ve been milk free for 6 years. I’ve tried most of the alternatives and Oatly Barista edition is easily the best.
Definitely needs something else other than oats, water and cashews
You don’t/didn’t use any sweetening and/or salt? I’m thinking it would take small amounts of salt and the ‘correct’ amount of sweet?
nickc
I don’t like how porridge made with water tastes. Although I suspect by using oat milk, that is effectively what I’m doing anyway.
But would it? Now intrigued with the thought of making porridge using porridge oats + Oatly, and then comparing to porridge made from water. It should be pretty much identical. But there’s always a chance ...
But would it? Now intrigued with the thought of making porridge using porridge oats + Oatly, and then comparing to porridge made from water. It should be pretty much identical.
Not really, Oatly contains oil and salt.
True that. And, spookŷ timing as I just received an email stating that my humour-license has been revoked on account of ‘inactivity’? 😭
OTOH, DIYers, I found this:
http://www.goodwitchkitchen.net/how-to-make-oat-milk-like-oatly/
I can confirm that porridge made with oats and oat milk definitely tastes creamier than porridge made to the same timings with just oats and water even if the oat milk is a DIY jobs made with just oats, milk and a few cashews.
And kind of why wouldn't it? the oat milk is quite creamy with a fat content and the water isn't. No doubt if you make your porridge by slow cooking it for hours on an aga caressed by 100 tartan clad pixies it can be reduced to similar concentrations but even then I'm not sure. The oats used for the milk are strained in a muslin bag which removed the bulk of the solids (I'm guessing quite a lot of fibre and carbs) so its not just 'more oats'; it's 'more elements of oats'.
Just made some homemade oat milk to the recipe from the American lady on the previous page.
Tried it in my Nespresso frothed thing and it didn't...
Will be trying it on my porridge in the morning.
Currently got some in a mug of drinking chocolate 50/50 water and the non frothy oat milk)
Tastes a bit ovaltiney but will persevere for a few days and see what happens.
Oatly barista is my favourite at the moment, it must be others favourite too as the shelf where it sits is often empty. It's never on offer like the others are.
I find for Tea (not coffee) Cashew milk works the best for me, but ideally not the unsweetened variety.
I also tend to agree that you largely get used to whatever you use. Interestingly, when I'd given up dairy for a while and work would sometimes run out of non-dairy, I'd just use dairy milk in my afternoon tea. Even if the bottle was really fresh, the flavour would taste just weird and a bit rotten. And in around 30 minutes I'd get some stomach pain. Funny how you can consume something for 40 years without issue, but go back to it and it's gross and makes you ill. Shows that we are not really designed to consume it.
Oat milk for me (Oatly) due to low dairy tolerance. Good for taste and also seems to have the lowest environmental impact compared to the nut, soya and rice milks. The program on where our food comes from, did an episode on almond milk that is worth watching if you can find it. Just read that Provitamil is an oat milk produced in the UK, which would good for keeping freight miles down.
+1 walleater. Us 70s kids (and by extension our own kids) were all heavily influenced by the milk marketing board which was like some kind of gov funded propaganda campaign. Our family literally believed we’d get sick without glasses of cow milk. It was as certain as drinking water or eating bread. Couldn’t live without. I was also a milk boy, riding shotgun in the electric milkfloat, quietly placing bottles of gold top at the doors of piss-stinking concrete blocks of flats. Happy days.
Just made some homemade oat milk to the recipe from the American lady on the previous page.
Tried it in my Nespresso frothed thing and it didn’t…
Will be trying it on my porridge in the morning.
Currently got some in a mug of drinking chocolate 50/50 water and the non frothy oat milk)
Tastes a bit ovaltiney but will persevere for a few days and see what happens.
@sturdylad - mine wasn't successful either! Out of interest did you soak your oats?
@Malvern Rider - thanks for the newest recipe and will give that a go. Have now stopped buying lactose-free cows milk so Oatly for making porridge and Oatly Barista for coffee. Bought some Koko coconut yoghurt and the vanilla flavour was very pleasant and so it should be at that price. Need to look for recipes, what I've seen so far look a right faff! I see that Oatly sell ready-made custard which is handy for Xmas Day.
@cinnamon_girl No soaking, justified them straight in the blender.
Haven't tried again. I may buy some cheaper oats and try again though as using the Flahaven's organic ones seems a bit wasteful ESP if we can't think of another use for them in some other cooking.
Off to Costco in a bit, may try another non dairy milk if they have any, almond probably.
Sorry sorry sorry for being back here again cos I didn't expect to be. Struggling with Oatly Barista, just finding it too sickly and spoiling coffee. Any other suggestions or recommendations please?
Oatly ice cream is delicious so that's a recommendation from me.
Interesting, but lengthy, report on Californian almond industry and decline of bees.....
'Like sending bees to war': the deadly truth behind your almond-milk obsession
Oat milk tastes like thin porridge.
Almond milk is ok but the almond industry is allegedly an environmental disaster zone. Edit: If I’d not TL;DR’d the thread I’d have seen alpin beat me to this
Soya seems ok but I confess I don’t know enough about how it’s farmed.
I just drink the cheap Aldi sweetened soya milk. Its delicious, and works well in porridge.
Thanks for that link @alpin and what a thoroughly depressing read. I really hope that those who do buy almond milk will take a look at that article and ask themselves questions.
Missed this thread first time around: I gave up drinking milk a few years ago after a friend suggested it might help with my constantly blocked nose (chronic sinusitis). It did. Quite noticeably.
Basically I just switched to black coffee/tea and making porridge* with water.
I'm not dairy-free by any stretch. Still eat butter, cheese and cream etc. But cutting down on milk definitely helped me.
* (be aware that some instant porridge has powdered milk in it anyway!)
It's good to see that Mrs Matt has her choice of Oatly confirmed by the STW hivemind. I think the stuff you get from UHT milk aisle is horrible but the Oatly from the chilled aisle tastes much better.
Got Innocent Hazelnut milk once as it was a freebie. Thought it would be nice if I made hot chocolate with it. Absolutely vile.
Where did you find the Oatly Ice Cream @cinnamon_girl?
@northernmatt unable to buy any Oatly from the chiller this week in Tesco, made do with longlife. I believe Tesco are currently the only stockist of Oatly ice cream, it's available in 3 flavours and costs an eye-watering £4.50 for 500mls.
Thanks, I'll have a look next time I am in there. Need to go anyway to get her some vegan Galaxy. Price is about in line with Ben & Jerrys vegan tbh.
The OH has a severe dairy allergy, but has just found Booja Booja ice cream and chocolates. They are quite nice for a non-dairy alternative, albeit pricey! Beats the B&J vegan icecream hands down.
I feel that the almond growing factory/industry and process is very hard indeed to justify on environmental grounds. 'Fossil' water pumped from below the empty California aquifers; heavy pesticide and herbicide use in the fields; the pollination problem, heavy industry in the harvesting and process stages; and finally shipping heavy product half-way around the world.
Same applies to Soya, with the added crime of deforestation.
Oat seems to come out best among the substitutes but does anyone know much about the actual production process? I don't. Where are the oats from, at what stage does water bulk up the product and the supply chain, how much energy is needed to release the starch etc from the oats..?
I think that for now I will stick to local, Scottish grown, organic dairy and just do my best to keep a sensible lid on the amount that I use.
The OH has a severe dairy allergy, but has just found Booja Booja ice cream and chocolates.
Dairy-free ice cream and chocolates is fortunately a very easy choice of late.
Here’re a few faves at Chez Rider over the last 12 months:
Magnum vegan (expensive and delicious)
Swedish Glace vanilla choc ice (less expensive and still delicious)
Tony’s Chocolonely Dark with almond and sea salt (chocoheaven) - not cheap but reflects the true cost of chocolate. A seasonal special hereabouts. Makes a nice gift.
J D Gross Almond and Orange (Lidl, v good, only about £1.50 and fair trade)
It’s all been much easier for me to switch and cut back since Cadburys (and Terry’s) became Satan’s slurry. Note that it always seems to be half price...and stacked to the ceiling like cheap soap in latter years - a steal at £1 for a helping of palm oil, refined sugar and spangly plastic wrapper. The DIEBEETUS! is free. FREE! 🤮
Swedish Glace vanilla choc ice (less expensive and still delicious)
+1
Have been eating Swedish Glace for years as our youngest was dairy free until recently so we all ate the same icecream. Their icecream and choc-ices are ace.
My local Tesco are currently sold out of my usual oatly barista so I tried some good hemp barista seed milk and it’s absolutely disgusting, really thin and made my morning cappuccino bitter.
Gave it a second go today and it was just as bad, so tomorrow I’m going to try steaming the normal oatly.
What have folk tried, what’s best tasting?
Is that your only priority? Presumably the reason for considering it is ethical/environmental.
Where and how is the crop produced?
How is the increase in demand being managed sustainably?
How much energy goes to get from crop to white stuff in a bottle? With how much waste?
Unless you happen to live next door to the factory making this how much transport is involved in getting it to you?
Who owns, markets, drives, promotes this stuff? Someone is in it for profit.
Who is funding the media hype?
@poly not sure who you're replying to but you've made very good points. I do miss buying raw Jersey milk from a local farm and also miss supporting a local business. The bottom line is that more of the population don't care about environmental and ethical matters compared with those who do. This means for me that compromising becomes a big factor, in fact there's been occasions when I've simply not bought a needed item cos my fluffy little head can't cope with all the factors involved in making the right environmental decision.
I dunno, perhaps we need some sort of algorithm to assist in decision-making cos, bluntly, I'm finding it hard work.
I agree with C_G and that's really the point of my post above; I can understand those who use the alternatives wherever there is a genuine allergy issue in place but I worry that too much hype in the marketing is focussed on fake or marginal environmental credentials in place of the now-demonised dairy industry. Which often makes a high quality, local product, using land sustainably and providing work.. With unpleasant by-products from cow produced gases.
However, if the only reason that you make a change from dairy to alternatives is through a sense of environmental responsibility, I think that the jury is well and truly undecided on the overall benefits. Marketing is pushed by profit and profits can be made on the back of 'healthy' & 'green' images. There's no single right answer! Freighting almonds/milk half-way around the world is crazy, just to boost the profits of large corporates.
As ever, the one key message that we need to take on whenever looking at consumption of any products on environmental grounds, is to recognise that there are already far too many humans on this planet and that problem needs fixed....
@cinnamon_girl I was replying to the quote in the OP!
I'm incredibly cynical about this because I have invented a novel automated milk drink robot. Here's how my Biological Organic Vehiclular Ingredient Normalised Engineering device would be described by marketing people:
Our automonomous machines are designed so that they will self harvest a crop from a field, and immediately begin processing it via 4 biological digestion reactors inside each unit. Each bioreactor breaks down the cellulose and nutrients inside the plant based material into its component elements passing them into system which circulates this material producing both the energy to power the autonomous semi-intelligent modules and feeding a further chamber which blend water, proteins, nutrients, and a controlled amount of fats into a tank held under each unit. When the tank becomes full the units are automatically brought back to a collection area where they are drained before returning back to their duties. Each unit is adaptable to a wide range of crop types, and will automatically find its way in any enclosure to harvest the best crop. Remarkably not only do these systems operate without electricity or any fossil fuels, the main waste products they generate can automatically be spread on the ground as a fertiliser with no additional treatment. Whilst many of these units are likely to operate successfully for over 10 years, we believe optimal operation will be ~6 years, however in yet another exciting innovation in the Circular Operation World much of the byproduct of these autonomous system has been tailored to produce a protein rich entirely natural material indistinguishable from beef, and the outer membrane that protects the units from the weather can be easily transformed into a fabric suitable for high class upholstery and footwear. Initial investment in the module is likely to be < $2000 USD, with each unit able to yield at least 8000L of drinkable product per annum. Even more excitingly, with the correct conditions and the introduction of our Biological Utility Lacto Lifetime unit it is possible for the these units to self replicate, meaning you can continue to reap the benefits of totally natural production on an ongoing basis.
Of course what I have just described is a Cow!
Some interesting links for those concerned about soy production
https://corporate.lidl.co.uk/sustainability/deforestation/soy
https://sustainablefoodtrust.org/articles/dairy-cows-livestock-behind-growth-soya-south-america/
However, if the only reason that you make a change from dairy to alternatives is through a sense of environmental responsibility, I think that the jury is well and truly undecided on the overall benefits. Marketing is pushed by profit and profits can be made on the back of ‘healthy’ & ‘green’ images.
There’s also plenty of greenwash coming from the world’s largest dairy companies who have been very keen to ‘diversify’ into plant
-based milk (whilst also acting to ban the word ‘milk’ unless animal-sourced). Interesting (and not wholly intelligent) times we live in.
I dunno, perhaps we need some sort of algorithm to assist in decision-making cos, bluntly, I’m finding it hard work.
I know what you mean. Most of my coffee is black, and tea has oats in it. I’m not beating myself up. Neither is The vast majority of the global population who are necking milk and meat and soy* like it’s going out of fashion
*Vast majority of which is consumed by dairy/meat-eaters.
Back to the original question - since my last post I've tried a couple more
Morrisons unsweetened soy, which I'd have again
Morrisons oat, which was awful - tasted very sweet
Alpro unsweetened oat is still the best I've had
Alpro unsweetened oat is still the best I’ve had
@cycl1ngjb Absolutely! Step aside Oatly Barista cos Alpro unsweetened oat is far superior in coffee.
Oatly Barrista here, works for me, I think it's a bit greener than almond and soya and I prefer the taste.
Slight aside, but tried some rank dairy-free cheesy puff things from Tesco recently. Bleurgh. Like luminous orange greased balls of slightly crunchy toejam.
Then the other day chanced upon these in the Waitrose at the motorway services:
CHEEZY PEEZ! (They’re lush imo, and seems they also do a white vegan cheddar flavour)
Film-night just got better 👍🏼