Semen does.
Haven't tried the others.
this post was submitted on 04 Jul 2025
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such a bad moment to have eyes and can read
If you like milk there's no such thing as a replacement. Only milk tastes like milk. The other things that have milk in the name taste like whatever they're made from (not milk).
That being said, pretty much any liquid should work, though the bubbles may not last. Also for something like mercury you may need an air compressor and a much more durable "straw".
People downvoting you must not have drank good quality dairy milk in a long time. Non-dairy milks can taste good as their own thing, but none of them would ever be confused with a good dairy milk in a blind test
I'd think mercury would be too dense to form bubbles. Though it does have a very high surface tension, so perhaps I'm wrong. I actually have quite a lot of mercury, but trying to blow air through it as a test doesn't exactly sound appealing.
I was allergic to cow milk products as a kid and usually had goat milk products, and even that tastes nothing like cow milk. I couldn't imagine anything made of a plant being any kind of replacement for cow milk when a different pasture raised ruminant's milk isn't close enough
Coconut cream + coconut water is a super close match
As someone who loves milk and hates coconut, that seems impossible. You do you, but I'll stick with the real stuff.
As someone who hates milk and loves coconut, I agree that they don't taste similar.
I hate coconut too but after going vegan and trying all kinds of plant-based milks, I actually have half almond + half coconut plant-based milk a shot and it was to die for.
Coconut is still pretty gross but in some recipes (think casseroles) coconut cream comes out pretty close to “real.”
I love coconut so we may have different taste, but I think oat milk is the best plant based milk.
I agree, oat milk is generally the best but sometimes specific recipes call for a specific kind.
Ice for when you want something lighter not liter
Not all of them, no.
Most of them don't do those nice, sturdy bubbles at all, but they'll get close. Iirc, almond milk comes closest..
It matters in some recipes whether or not the milk substitute will have the right properties. Say, something like a mushroom cream sauce, none of the substitutes work because there's just not duty enough fats. Milk gravy is hit or miss, with almond being the least bad choice iirc. American style biscuits, soy and almond do okay, but need extra acid to get a good rise like you can with buttermilk. But they sub in fine for regular milk in terms of texture and taste.
Stuff like that. Blowing bubbles is a quick way to test a fake milk. Or even types of cow milk, or milk from other animals. Goat milk, as an example, is so close to cow milk in terms of structure it's an easy substitution if flavor isn't a factor. The powdered milk you can get for long term storage or baking is no better than the usual non dairy stuff when reconstituted, and not even as good as skim milk despite being the dry parts of skim milk.
For good bubbles, you need fats. And they need to be similar enough to milk fats, so there's a high degree of parity between a bubble test and cooking outcomes
I thought it was the protein that gave milk its good bubbles.
It's both, and the ratio between them. Or that's what I ran across back ages ago when I looked into it.
Soy milk is actually thicker than regular milk and does. I dunno about nut milks. Tried almond milk once and hated it. Haven't had it enough to have blown bubbles in it. I have to imagine oat milk would also work, as it's probably the same viscosity as soy milk if not thicker.
Kroger has a store brand chocolate almond milk my mom turned me onto at a creamer replacement in coffee. Shit is really good by itself, also does bubble but haven't tested a straw I've only ever shook it before use.
Yes, at least the coffee-milk-replacements. Because if you do that with hot "milk" and pour some coffee with it, you get a cappuccino. And I think almost any milk replacement can be a coffee-milk-replacement
If I correctly recall the Hoffman video on frothing fake milk you need different temperatures and techniques compared to milk, and you get an inferior result