They say you can’t get blood from a stone. Or maybe a turnip. However, it seems you can get milk from just about everything.
There are a lot of different types of milk out there. Most of them aren’t too bad. Not all of them are good to use for any recipe calling for milk. Some are better for some purposes, but not great for others.
As a younger person, my idea of milk was stuff that came out of a cow. I had heard of milk from other animals, but never tried it. Until my children were born and we were told they seemed to be slightly lactose intolerant. They grew out of this, but for a while we had goat milk around the house.
At the time, and the place where we lived, goat milk was not a commercially available product. So each week we would make our way just outside of town, pull into a little lane with our containers and pick up our supply from our goat farmer. It all seemed a bit clandestine, but we got our goat milk fix and I even started to get used to the stuff… a bit.
If you wonder what goat milk tastes like… it tastes a bit like a goat.
In more recent years, I have tried some of the other milks. Soy milk, almond milk, oat milk… there are a lot of “milks” out there. Some of them aren’t bad. For many, you can even find recipes online to make them. So when you run out of milk, you can just whip some up.
The latest, which has not yet become a big thing, but is starting to get noticed, is potato milk. Yes, milk from a potato. It is currently available in parts of Europe, so it probably won’t be long before we see it. It is apparently creamy, fairly tasty, and even comes in a barista version that will work to make frothy stuff for your fancy coffees. And, it is supposed to be very environmentally friendly.
Not that I am against all these different milks. Like I say, I have tried many of them and I actually like some of them. But if we keep coming up with all these different milks, you’re going to end up with an entire section of a store devoted to milk.
And you know what will happen then. That section will be full of people like me. People who were sent to the store with a simple grocery list that happened to contain the word “milk”. And we’ll all be standing around with confused looks staring at the vast selection of milks going, “but it doesn’t tell me what kind”.
It wasn’t bad enough we have to figure out one percent, two percent, or three percent. And by the way, three percent seems to be what we used to call “milk”. Now we’ll have many different types and flavours to choose from.
But there is good news for cows. So far, they haven’t come up with potato cheese.
