I am doing my bit for the California water shortage by avoiding almond milk. I assume there are big numbers assigned to the requirements for dairy milk as well, but it does seem that almonds suck a lot of aquifer water in an area where it could be better used.

Wow that’s even worse than I thought. Indeed Californian almond production is what I was thinking of.

According to www it takes about 4.5 gallons of water to produce a gallon of milk. Then you can argue methane issues from dairy and that almond trees probably are net good for the world for co2; however its environmental footprint far exceeds what’s good.

From my view a Californian, all of our ag business is fundamentally exporting water in one form or another - it is simply the economic and environmental impact. Same can be said for ag business across the world at this point.

From my view as a consumer of milk and (sometimes) mylk/non-dairy milk products, I'm not a fan of the mylk/non-dairy stuff.

David

It's too bad this thread has quickly turned into vilifying almonds. Lots of info on the www. https://www.truthordrought.com/almond-milk-myths

I'd much rather hear what kind of milk tastes best to different folks, and what you use it in etc...

I like oatly oat milk

So everyone else who doesn't know and doesn't want to waste time looking it up or feel the need to always use a stock ticker instead of an actual name, KS is Kirkland Select from Costco. smh.

Soy Milk, because it's healthier for you.

Oat milk most of the time now, except for coffee-styled drinks.

Soy milk just seems to be more stable, taste better, when steamed and foamed up for a cappuccino.

Moderator hat on: Good point Let's do as suggested going forward.

cblaisd, Co-Moderator

(*** refrain from instability comments ***) Not keen on any of the substitutes in coffee. My splash of half/half in coffee cannot be reasonably replaced with anything, and there's not enough lactose in the amount I use to be an issue.

As for a frozen product, https://www.mrdewies.com/ is very good.

love Mary poppins. Thank you.

I sometimes have cream and I still enjoy the oat milk.

Miss Swede was allergic to dairy and tree nuts, so she drank enriched rice milk or soy milk the first 12-13 years of her life. Even though she's outgrown her dairy and almond allergies, she still prefers rice milk in cereal--except when eating Life, which she uses regular milk. She uses almond milk creamer in her coffee.

Mrs. Swede is dairy-sensitive, so she mainly uses oat milk for her cereal and coffee; however, she also has no problems using almond milk or soy milk when necessary.

Just because you don't take sugar in your coffee doesn't necessarily mean they necessarily put sugar in it. For me it's HK-style milk tea. When I order it, I usually have to ask them not to put sugar in it (I'd still drink it if they put sugar) as I find I enjoy the creaminess of the tea that way. When you add sugar, it becomes sweet.

(I know... stupid auto correct, but still should be pointed out)... I didn't know milk was sensitive to race.... I guess those Hokkaido cows just love to lord it over the holsteins.

Unfortunately I don't think there's a way to compare cows vs. almonds vs. oat vs. whatever ... But that being said, you also have to consider how many more of one resource vs. another. One cow vs. how many hectares of almond trees? It's a balancing thing that many do not necessarily understand.

Edited to add: One other thing... not sure if amount of water/fertilizer might influence taste...

I drink Soy Milk from Alpro, it really tastes well and even has more Calcium in it than regular cow milk.

So that's why my cow's milk tastes that way - lots of fertilizer!

David

I rarely use milk, but when I do it is usually lactose free skim ( non fat) milk. I have no issues with lactose, but the carton lasts for almost two months in the refrigerator for the lactose free skim milk without turning.