Plant milk

Plant milk is a beverage made by extracting or dispersing plant ingredients in water. It is used as a dairy-milk alternative in drinks, cooking, and food products.

Soy milk: A plant milk made from soybeans, typically containing more protein than most other plant milks. Its relatively high protein content makes it a common nutritional and culinary benchmark.
Barista milk: A milk formulated to foam and remain stable when steamed for coffee drinks. Barista plant milks are adjusted to produce workable foam and resist curdling in coffee.
Dairy milk: Milk produced by mammals, especially cow’s milk used as food. It is the traditional reference point for plant milk’s nutrition, flavor, and cooking behavior.
Life cycle assessment: A method for estimating the environmental impacts of a product across its life cycle. It compares plant milks and dairy using impacts beyond the farm, including processing and packaging.
Oat milk: A plant milk made from oats, often processed to produce a smooth texture and mild sweetness. Its starch-derived texture helps explain its popularity in coffee and other drinks.
Coffee: A brewed beverage made from roasted coffee seeds. Acidity and heat can cause some plant milks to curdle or separate in coffee.
Lactose-free milk: Dairy milk in which lactose has been broken down or removed. It addresses lactose intolerance while retaining dairy ingredients, unlike plant milk.
Water footprint: The freshwater used directly and indirectly to produce a product or service. Crop choice matters: the water demands of almonds and other ingredients differ.
Almond milk: A plant milk made by dispersing almonds or almond paste in water. It illustrates how a nut-based drink can be low in protein despite its rich flavor.
Baking: Cooking food with dry heat, usually in an oven. Plant milk can replace dairy milk in many batters, but its protein and fat affect results.

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