Semen does.
Haven’t tried the others.
Submitted 1 day ago by cheese_greater@lemmy.world to nostupidquestions@lemmy.world
Semen does.
Haven’t tried the others.
such a bad moment to have eyes and can read
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.
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.
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”.
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.
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.
Does cow milk bubble in some special way? Like, you can make bubbles rise even in water, but I’m guessing, that’s not what we’re talking about…
They don’t pop as quickly as water bubbles.
Yes, if you do that with hot milk and pour some coffee with it, you get a cappuccino
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
huquad@lemmy.ml 1 day ago
Yes. The bubble size distribution depends on the surface tension, so you might see different sizes. However, I have only conducted tests with water and semen.
cheese_greater@lemmy.world 1 day ago
Get in line
Witchfire@lemmy.world 1 day ago
What’s your sample size?
moody@lemmings.world 1 day ago
About 6 inches.
synapse3252@sh.itjust.works 1 day ago
🤨