I totally get what you're saying. I'm allergic to liquid milk, but occasionally taste it to confirm freshness, and appreciate how nice it is. I also have experienced good nut and seed “milks”. They’re nothing like actual milk. For coffee or even cereal, they're okay at the job, but it's not milk. Cashew milk (homemade), no vanilla or sweetener, is the best IMHO, though soy (ick) and homemade almond (meh) are more milky. Nutritionally, plant milks aren't in any way similar to milk, so keep in mind what you're really getting if you go there.

I think you have to try each kind and see which one you like because they are so different.

I agree, you'll have to try some. Because taste is subjective and not objective, what I like you may not.

I don't particularly like any of the non-dairy milks, but I find oat milk to be the most palatable for me. I think soy milk is the worst of the lot, I dislike it intensely. Almond and cashew are "OK". I do use coconut milk in some recipes but don't drink it. I've also tried "Rice Dream", which is tolerable, but is particularly bland.

My oldest daughter is lactose intolerant as well as celiac, often those two disorders seem to go hand in hand. She also prefers the oat milk, but will default to almond milk at places like the coffee shop. Like me, she refuses to drink soy milk at all.

I also grew up on the farm and attribute some of my apathy toward non-dairy milks to that. I like milk and have not found anything that will actually replace it, any of the substitutes just don't seem to do it.

Annie

I loathe lactose free milk - although I should perhaps retry with an open mind. I try not to buy the chemically stabilized non dairy milks at the store - never mind all of them. But maybe I should try one out at a time for awhile. The only one I have bought regularly in the past is almond.

I was thinking about nut milks that I could afford to make regularly. I will have to look up oat milk recipes. Maybe make a hybrid oat/nut mix. A friend who is extremely dietarily restricted has some machine for soaking and making milk from soy that she really likes.

Everyone is right nothing really replaces milk. I have been really enjoying it lately but I also notice the results. Mostly I need to exercise restraint and make yogurt.

DH doesn't care for the ultra heat treated shelf stable lactose free milk, but he likes the fresh lactose free milk. I can't really tell the difference between fresh lactose free milk and fresh regular milk.

I've made ricotta from lactose free milk. It behaves like normal milk. And I'm pretty sure nasal congestion isn't about lactose.

I loathe milk period and always have, and so I never drink it. I was forced to drink milk as a child but would often pretend to drink it and then pour it down the sink when no one was looking.

I do like coconut milk, however, and use that as a substitute. I never make béchamel sauce or any sauce that requires milk, but I often make velouté sauce, and so you could say that I substitute broth for milk. I also hate mac and cheese.

OTOH, I will eat dishes with ricotta and fresh mozzarella, which is the closest to milk of any product that I like.

I have no negative reactions to milk and like it fine, but I’ve occasionally looked for a milk substitute for lattes. Because, Portland.

So far I haven’t found a good one, or even a non-bad one. None seem to aerate well.

I have no issues with milk, except in coffee. For some reason, dairy in coffee upsets my stomach. I love coconut milk in my coffee. We used to buy Lactaid for Mom because she was lactose intolerant. For years, she was the only one who drank it, but one day I was out of milk and used hers instead. OMG! It was so good. I felt guilty drinking it. Please don't tell me it's bad. Maybe a couple of times a year I'll buy a half gallon for a treat.

No dairy issues here, but I never stock milk. We have powdered and powdered goat milk if I need it for something. Did get whole milk in the last delivery for the holidays and hope to make mozzarella. Have not had warm smoked motz in covid ages.

I've sampled most of the commercial ones and like certain brands of oat and cashew without vanilla, sugars, or carrageenan. (always a slew of them at work). Most prefer Oatly brand. But it does have oil. Expelliar(sp) pressed but still not great. I think (?) baristas like it for that reason to get some foam. Wish they used avocado oil or neutral coconut.

Anywho, I don't purchase as it is very easy to make. I stocked up last march...raw cashews and Bob'sRedMill organic oats. 3/4 cups oats, 1/4 cup cashews, soaked in separate containers 12-24 hours. I stack in the fridge not knowing when I'll get to it the next day. Drain/strain.( I save the oat water for the shower or bath. Great for the skin). Into blender with 3 cups water, one date and a tiny pinch of salt. Strain through a nut bag or cheesecloth. Back into blender If I'm adding cocoa or matcha or spice... I add two dates. I actually like it better than milk. Especially the chocolate. If I don't go through it in a couple days I put it in my popsicle mold and freeze.

The straining bag pulp can be saved for meatballs, veg burgers, flatbread crackers....freeze it and use when needed.

DH has no interest. We both have our coffee black. But I do like it in cold brew.

If you want to make it rather than the expense of purchasing, watch a few YouTube videos rather than bloggers. Experiment. Never did the math but probably 50cents rather than the grocery purchase much more. Some add 6 dates and vanilla...4 cups water instead of my 3.

I used to love milk, but became lactose intolerant. Can't stand any of the faux milks...but lactose free fresh milk is a life saver!!

The Princess likes Fairlife chocolate milk, especially since they now get milk from Coopersville, Michigan instead of the horrible abusive mega-farm in another state. It is lactose free and ultra pasturized and who knows what else. I buy organic from a local dairy, but it's expensive. I can definitely tell the difference between Fairlife and my favorite Hilhof Dairy, but I can't tell much difference between Fairlife and the commercially available Dean's or Country Fresh. The stuff from Hilhof Dairy is much like the milk I grew up on, the cream will rise to the top and I just shake it in, like I did when I was a kid. Fairlife will last in the refrigerator for weeks, it seems very wrong, LOL.

Annie

Neither DH nor I drink milk. We do sometimes have breakfast cereal with milk, and I like milk in some of the teas I drink. We used to just buy a very small container because it would go bad - those became hard to find. So since the pandemic, I have ordered shelf-stable organic milk in small cartons from Amazon. It's so delicious. I'm on the second case of it. I also use milk when I make cornbread or cheese sauce. The first time I tasted soy milk I was shocked how beany it tasted. Yuk is right!

seagrass

If it doesn't come from a mammal - preferably a cow but a goat would work too - then it is not any kind of milk in my book!! I will leave the pseudo milks to those that can tolerate them, but that does not include me. And that includes powdered milk as well.

I don't drink a lot of milk - cereal every so often and a glass with a couple of cookies or a brownie - but it has to be real dairy milk!

I don't care much for any food product that pretends to be something it is not....... no cauliflower pizza crusts, no tofurkies, no bean based hamburger patties.

When I was a young girl and had to take a packed lunch to school, Mom would always put in a thermos of milk. This would be regular milk cut with powdered skim milk. By lunchtime the milk was warm. I loathed it! And have never drank milk to this day..

I prefer cow's milk, but I don't really drink it very much. I'll drink what's left after dunking cookies or graham crackers in it, or having some cereal - which doesn't happen often. I take my coffee black or with 1/2 & 1/2. I mainly use milk for cooking. Organic whole milk is my choice.

I understand people have actual milk allergies and/or lactose intolerance, but I'm not a fan of highly processed foods and ersatz 'milks' never have very much protein.

I'd rather drink buttermilk than regular milk.

FWIW, we used to buy Silk brand soymilk and creamer years ago, when it was the trend to try to limit dairy. We ate a lot of meat substitutes and used margarine too. I've come back around to more natural foods and fewer highly processed things. Prices for organics have come down too, and they're easier to get than they were back in the 90s.

Thanks all.

Sleevendog - I am going to try the oat cashew milk. I might try another nut or seed depending on what is in my pantry. Thank you for the recipe!

As everyone said none of the grain/seed/nut milks are really milk. But I would like something I would eat my cake or cookies with without getting myself all clogged up. Mostly I need to get post Holidays so my stash of sweet stuff winnows down to a reasonable amount. And buy smaller containers of milk and turn it all into yogurt immediately.

I spent the day cleaning in the dusty netherworlds of the upstairs of my house which will already get my allergies going. Then went downstairs and after dinner grabbed a few ginger snaps and a glass of milk without thinking...until after I was done. Sigh.

Perhaps. Some kind of herb tea would be good with your sweets? Or yoghurt for the dipping? A milk tea made with plant milk might be better than the plant milk straight. You could make boba!

I dislike soy and almond milk. The only coconut milk I like is the thick Thai milk used for cooking Asian dishes - which is not suitable as a replacement for coffee, cereal, etc. I have no desire to drink any sort of milk straight up.

I have yet to try oat milk. I might like that. I have a sensitivity to cashews so cashew milk is OUT.

I did finally make some oat/nut milk with dates, maple syrup and cocoa. I used pumpkin seeds which I usually have on hand. I think pecans or cashews would be better. At first I wasn’t sure that I liked it. It definitely isn’t milk but it is satisfying my craving for a cold rich creamy drink. It does not leaving me as claggy.

It isn’t very sweet but I will try to make it less sweet. Cocoa is a nice addition. My Christmas related stash of sweet baked goods is gone. So this seems to be dessert by itself. Next I will try a granita or popsicle version.

I've never tried drinking it, but I've used unsweetened Hemp milk quite successfully to whiten my coffee. It has a really nice mouthfeel (creamy like real milk) and no off flavors I could detect.

Early covid I ordered a few from Misfits....hemp, a small variety of 6oz oat, and another brand of oat/cocoa. I do like my own version better. Got spooked about what I could order in raw supplies. That ended up no problem so many of those are pantry shelf stable. Not ideal but nice to have.

I would say about once a week I have a 'chug-it' need over ice. Guess it goes back to childhood with milk/hershey's syrup, in a ball jar with ice and shake. (chug-it) 😂

Our palates have changed. I always had a few small ice cream pints years ago, then random non dairy ones...I have three experiments in the freezer. A need for a 'fudge bar/popsicle', a cream-cicle, and a green tea/matcha. The forth is a ginger/golden beet/grapefruit/turmeric. Another has some greens but it does seem the wrong season for 'cold' but DH loves them so it is a good add to water/hot tea or just an ice cube into his water bottle.

I've always been suspect of hyped healthy. I just know listening to my own system how it makes me feel.

Cheese, especially goat and all the blues...no problem.

When I have a craving like kale that I have loved for years...and brussel sprouts, and collards...all greens...I do believe my body has a need so I feed it.