Got milk? Gotten milk recently?
The dairy case is overflowing with milk alternatives—creamy liquids derived from non-dairy sources. Alt-milk is a hot commodity, even as cow’s milk has been in a decades-long decline. And it’s not just the lactose-intolerant or dairy-allergic who are buying it. TV commercials are daring consumers to try it just for the taste.
Fat, cholesterol, animal welfare, pesticides, GMOs….there are plenty of reasons to give up dairy milk.
We know that a cow’s life on a dairy farm is hardly the bucolic idyll of our imaginations. Supporters of animal rights and anyone looking to avoid growth hormones and antibiotics are all on the lookout for alternatives to large-scale dairy producers. There are also vegans, the allergic and lactose intolerant, and anyone looking to reduce fat and cholesterol.
Most people, when they first look beyond dairy milk, make a stop at soy milk. But there is growing awareness that soy is a high spray, intensively farmed, rain forest-depleting crop, plus most of the soy grown in the U.S. is genetically-modified. There are also concerns that the estrogen-like chemicals naturally occurring in soy have been linked with an increased risk of breast cancer, and doctors are recommending that we limit our soy intake.
Nut milk first appeared on supermarkets shelves in the late 1990’s when their square, shelf-stable boxes were mostly relegated to the natural and health food aisles. The game-changer took place at the end of 2009 when almond mild was repackaged as a fresh beverage and was slotted into the refrigerator case. The demand took grocers by surprise, and they have continued to add more space for the category.
Almond milk has pulled ahead of the alt-milk pack.
It’s made with roasted almonds that are crushed like you’re making almond butter, then thinned with water. Commercial producers usually add vitamins, stabilizers and, in some cases, a sweetener and flavorings like chocolate or vanilla. Almond milk is especially low in calories, compared with dairy as well as the other milk alternatives, and it’s low in fat and high in protein.
It also wins the alt-milk taste test.
Not that it’s much of a contest: rice milk is thin and watery, oat milk is thick and gloopy, and hemp milk is chalky and tart. Almond milk tastes slightly sweet with slightly bitter undertones. It’s very creamy, has an off-white color, and foams impressively for cappuccinos. It’s a good dairy substitute for cooking and baking, and it’s so nutty-good poured on top of dry cereal that you’ll wonder why you waited so long to try it.