Your guide to milk varieties and alternatives
There used to be a time when a coffee shop would offer two milk varieties and no-one would think twice about it. Now there are so many options available that deciding what milk to have has become an important component of the whole coffee drinking experience for many consumers.
There can be many different reasons why someone may favour a particular type of milk but a lot of decisions come down to intolerances, nutritional value, allergies, lifestyle choices, ethical concerns, and flavour preference. For those that are still new to milk alternatives the following has been put together to help you understand the difference in varieties and hopefully give you some confidence to experiment with your next coffee order.
Regardless of what it’s made from, milk will typically fit into one of two categories. There’s the one that comes from animals, and then there’s the plant-based variety. Yes, you read that correctly, plant-based.
MILK FROM ANIMALS
Cow’s Milk
Despite the number of alternatives available, cow’s milk comes in a large variety all on its own. It’s readily available in whole or full cream, reduced fat, low fat, skim, lactose free, organic, flavoured, and even more. But if these options are simply not enough then there are plenty more out there.
Sheep’s Milk
Sheep milk is thick and creamy and commonly used for making cheeses and yoghurts but it’s slowly increasing in popularity as an alternative to Cow and Goat milk. There are reports of sheep milk being one of the most nutritious kinds of milk available. Due to the structure of the fat in the milk it’s reported to be more tolerable and easier to digest than some other milk varieties.
Buffalo’s Milk
Buffalo milk is reported to be richer in calcium and protein than cow's milk, and has less cholesterol and sodium. It does tend to have a higher fat content though making it sweet, thick, and creamy. Buffalo milk is more heat resistant and reserves longer than other milk varieties and many people consider it a great substitute for cow’s milk.
Goat’s Milk
Goat milk differs slightly from Cow’s milk but can be used as an alternative for most things. The texture is quite similar and the colour of Goat’s milk may appear a bit whiter.
There’s definitely a noticeable difference in flavour and it can seem a bit sweeter than the Cow variety. It has a slight salty undertone which is a typical characteristic.
Goat Milk has also been used for some time as a natural cleanser and moisturiser for the skin.
Buttermilk or Cultured Milk
Typically used in baking and sometimes added to batters, soups, and dressings. A special starter culture is added to the pasteurised milk giving it a tangy acidic flavour. Some people do drink it straight however, due to its bitterness qualities, it’s not a good substitute for coffee or tea.
Condensed Milk
Condensed milk is cow's milk which has had water removed and sugar added. This results in a very thick and sweet product which can last for years without refrigeration when canned. Condensed milk is used in numerous dessert dishes in many countries, or if you’re like me, sipped straight from the can.
UHT Milk
To be sold for human consumption, milk needs to be pasteurised. This includes a process of heating it to around 72°C (or by using other safe approved treatments) to kill harmful microbes that are present in raw milk.
Ultra Heat Treated (UHT) milk, or simply known as long-life milk, goes through a similar process but the difference is that it’s heated to a temperature of around 140°C for a shorter time. The increased temperature results in a greater reduction of bacteria and heat-resistant enzymes giving it an extended shelf life and the ability to be stored at room temperature until opened.
It’s reported that the health benefits remain the same but the taste differs slightly having an artificial-like flavour. It is often kept in the cupboard as a back-up option or used when there’s limited access to refrigeration while travelling. A lot of hotels use small 30ml portions in self-serve areas because of the convenience.
PLANT-BASED MILK
Despite their popularity, plant-based milks differ from cow’s milk in flavour, texture, and consistency and some people find the transition challenging to begin with. Some varieties can also be a little more difficult to work with, especially when trying to get the perfect foam layer on a cappuccino.
Almond Milk
One of the most popular vegan-friendly, dairy-free milk alternatives next to soy milk. It’s a versatile product that has a creamy texture similar to regular milk and has a pleasant nutty flavour. It goes well with apple and also flavours such as caramel and chocolate.
There are many claims regarding almond milk's nutritional benefits which include a high dose of vitamin E, which is a powerful antioxidant that may combat inflammation and stress in your body.
Oat Milk
In its simplest form, oat milk is essentially just water and oats blended together then strained.
This vegan-friendly, dairy-free option is typically smooth and creamy having a sweet but rather neutral flavour. It’s fairly low in fats and is higher in fibre than most other varieties. It’ll go with most things but matches up particularly well with flavours like chocolate, cinnamon, coconut, walnuts, and chia seeds.
Oat milk has been favoured by a lot of baristas finding that it froths up a lot better than other plant based varieties. It also leaves a smaller production footprint making it a better choice for the environment.
Coconut Milk
Coconut milk is commonly used in cooking and goes well in coconut based cocktails. It has a creamy consistency, is white in colour, and has a lovely sweet coconut flavour. It’s normal for the milk to split when being stored and can be easily fixed by giving it a good shake before using.
It goes well with chocolate, especially in a hot chocolate drink, and naturally matches well with tropical-type flavours such as mango for example.
Coconut milk is a really good source of medium-chain triglycerides (MCTs) which are healthy fats that, according to a number of studies, promote weight loss by decreasing appetite and increasing energy.
Soy Milk
Soy milk, or soya milk, is one of the first, if not the first, milk alternative and is often the go-to product for many people looking for a dairy-free, vegan option. Made with soybeans, it contains minimal fat and is a good source of vitamin A, potassium, and vitamin B-12.
Characteristics vary between brands but usually it has an off-white colour with a similar consistency to cow’s milk. The taste is mild and creamy and typically sweeter than other milk alternatives.
It goes well with flavours such as caramel, chai, vanilla, and coconut.
Macadamia Milk
Macadamia milk is versatile and can be used as an everyday, dairy-free alternative to cow's milk. It has a creamy texture with a rich buttery flavour.
It can be used in cooking, hot beverages, smoothies, or to simply pour over cereal or muesli. It can even make an interesting cocktail. It goes really well with flavours such as chocolate and orange. It’s also a good source of mono-unsaturated fat and omega-7 fatty acids.
Rice Milk
Rice milk is considered one of the least allergenic, dairy-free milk options. It’s naturally sweeter than other plant-based milks but is usually less creamy than typical oat, nut, or seed milks. It’s generally a higher carbohydrate option and is often boosted with vitamins and minerals, including calcium, vitamin B12, vitamin B3, and iron and often has added flavours and sweeteners.
Conclusion
If you like trying new or different things then there's plenty of options to experiment with.
It’s important to consider your own personal circumstances and health requirements with any diet change. The nutrition value and fat content varies between each one and you need to ensure that your health isn’t compromised. You may also be consuming something that your body isn’t used to and it may not react well to the change.
If you are changing varieties to manage a health concern it may be beneficial to seek professional advice from either your doctor, a nutritionist, or a dietitian.
References