OddFed@feddit.de to Memes@lemmy.ml · 1 year agoGet the boatfeddit.deimagemessage-square57fedilinkarrow-up1307arrow-down143
arrow-up1264arrow-down1imageGet the boatfeddit.deOddFed@feddit.de to Memes@lemmy.ml · 1 year agomessage-square57fedilink
minus-squareTurun@feddit.delinkfedilinkarrow-up8·1 year agoI think the main distinction is lactose. And/or the proteins that are present in milk. While oat milk and consorts can be used in a lot of use cases it’s not a one to one replacement and it’s dishonest to claim it is.
minus-squarePunnyName@lemmy.worldlinkfedilinkarrow-up2arrow-down2·edit-21 year agoDepends on the uses. Food Theory did a great video about this very thing, covering preferred taste, consistency, price, protein / fat content, and bake-ability: https://youtu.be/df8FRfVtVNw Lactose is simply the kind of sugar/ starch in the milk.
minus-squarePipedLinkBot@feddit.rocksBlinkfedilinkEnglisharrow-up1·1 year agoHere is an alternative Piped link(s): https://piped.video/df8FRfVtVNw Piped is a privacy-respecting open-source alternative frontend to YouTube. I’m open-source; check me out at GitHub.
I think the main distinction is lactose. And/or the proteins that are present in milk.
While oat milk and consorts can be used in a lot of use cases it’s not a one to one replacement and it’s dishonest to claim it is.
Depends on the uses. Food Theory did a great video about this very thing, covering preferred taste, consistency, price, protein / fat content, and bake-ability: https://youtu.be/df8FRfVtVNw
Lactose is simply the kind of sugar/ starch in the milk.
Here is an alternative Piped link(s):
https://piped.video/df8FRfVtVNw
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source; check me out at GitHub.