Something that can be used in place of milk. The most common reason to use a milk substitute is because of lactose intolerance. A person might also be trying to avoid using products that exploit animals; here I refer to products that are free of animal byproducts as 'Vegan'. Most of these may, depending on the manufacturer, contain gluten. None of these taste much like cow milk, but may be quite a bit better than nothing.

Try these:

Coconut milk: 1/2 canned coconut milk, 1/2 water, adjust to taste. Vegan. Can be used in many recipes that call for milk. Lactose free.

Soy milk: some people are allergic to this. Vegan. Can be used for cooking and possibly for weird tasting cereal. Lactose free.

Nut milk: Some people are allergic to this. Vegan. Can be used for cooking. Very different on cereal. Lactose free.

Rice milk: Vegan. Can be used for cooking and cereal. Lactose free.

Oat Milk: Can be used for cooking and cereal. Usually Vegan (may use honey as sweetener). Lactose free.

Potato milk: May not work for cooking. Appears to be Vegan. Lactose free.

Goat Milk: Does not contain the allergenic casein protein alpha-S1. Has slightly less lactose than cow milk, but not enough to make much of a difference. May be used for cooking and possibly on cereal.

Human Milk: Extremely healthy; recommended for all children for at least the first 6 months of life. Considered Vegan. No other milk-like substance should be used to replace this, with the possible exception of baby formula.

Wait a minute. This should be elaborated upon.

While cow's milk is a staple foodstuff of many cuisines and cultures, it is also an item that many people choose not to consume. Some reasons not to consume cow's milk are:

1. Lactose intolerance or allergy to casein.
2. Veganism or just general revulsion to what is essentially sucking on a cow's tit.
3. That chalky taste
4. The saturated fat content1
5. Chemicals present in milk have been shown to inhibit calcium absorption.
6. In general, cows are pumped full of hormones and antibiotics.2

Fortunately, for those of us who do choose not to consume cow’s milk, there are substitutes to take care of our cereal / baking / drinking / smoothie making needs. However, not all substitutes are created equal, and vary in their taste and nutritional content. Available milk substitutes include:

- Rice Milk:
Has a smooth, light flavor, and a somewhat thin consistency that is reminiscent of skim milk. Contains hardly any fat. Unfortunately, it contains hardly any protein either. Generally available in plain and vanilla flavors. Generally widely available.

- Almond Milk or other Nut Milk:
Wonderful, light nutty flavor and very smooth texture. Good in desert and smoothie recepies. Not very much protein, however, and nut allergies are fairly common. Often not availible fortified with calcium. Mostly available in health food stores.

- Coconut Milk:
Extremely rich and very tasty, but very high in saturated fat. Low in protein. Generally too rich for cereal, but good in desert recepies. Available in Asian markets, and many supermarkets.

- Goat Milk:
Does not contain caesin. Otherwise, none of the above problems are solved.

which brings us to that miracle uber-food of the gods…

- Soy Milk!
Moderately rich, like 2% milk, and very close in texture. Very tasty, and generally available in plain, vanilla, chocolate, chai, and other flavors.. High in complete protein, low in saturated fat. Widely available.

1not a problem with skim milk, obviously
2not a problem with organic cow’s milk products

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