That’s because cow butter in many cases has like 0 unsaturated fatty acids. In such cases it doesn’t even come from cows, but they hydrogenate oil to make a cheap and unhealthy replacement.
Does anyone remember margarine? It’s mostly as good as any other butter, was historically much cheaper, and actually better in things like butter cream frosting (makes it lighter and fluffier).
My wife has developed an allergy to dairy in the last 5 years and all these alternative butters are ridiculously overpriced, but many of them seem to just be margarine with vegan butter branding Some of them like Miyokos are kinda terrible sometimes, or smell like fish oil when heated in a pan.
Is it rare where you’re from? Here in Australia, I consider margarine the norm. To the point that if I say I’m having “vegemite and butter” or “jam and butter” on bread/toast, I expect people will know that I actually mean margarine, not butter. In any context other than baking, in fact, I’d expect “butter” to actually mean margarine.
I’ve been exclusively using margarine with butter aroma for years, that stuff is pretty good. Not sure if that aroma would trigger a dairy allergy or if it’s actually vegan, though.
do you have a favorite brand of margarine for popcorn? we have a friend who recently became lactose intolerant and i still want to be able to make her good popcorn when she and hers are over.
Yeah, all of these dairy substitutes are different products and better for different applications. I think oat milk is actually better in coffee than cow’s milk, for example. I wish people would talk about them this way. Most of the time people only say they’re replacements for dairy, and they don’t go into detail where different options are better/worse.
And I prefer real margarine. Your point? We’ve had margarine in our home since I was born and it works just fine. Why do I need to acknowledge the tastes of others when I say mine, when no one has done it in the thread?
Did you write the same comment to the one right before me suggesting oat butter?
And when you start looking at it from a chemical composition standpoint, they are very different things (and I’m no chemist).
I have nothing against margarine, used a lot of it in my life - it has it’s uses, but it isn’t butter, anymore than cream cheese is butter or margarine, though the three have similarities.
If you spend any time baking, all 3 have their use-cases, and can rarely sub for the other.
And when you start looking at it from a chemical composition standpoint, they are very different things
Eh, not really. I mean, maybe an actual chemist would disagree that this makes them quite similar, but the difference is basically one single bond becomes a double bond. To a lay person, at least, they appear chemically very similar.
So? I said that we used margarine in our house as a default. It worked perfectly for baking cake in the years we did it at home, you can saute things with it instead of butter, and it just works.
I don’t care if it tastes different, it’s better. Feel free to have your opinion.
They lobbied and won against margarine back during WW2. It couldn’t even be dyed yellow, you got a little packet of yellow dye to add to your white colored margarine at home. This lasted into the mid 1960s when they just started dying the margarine like butter.
Personally growing up on a dairy farm, I’m fine with making the distinction. Like you can’t label food something that it’s not. You can only call Scotch whisky Scotch only if it’s made in Scotland. Same with cheeses and wines in Italy and France. It’s a guarantee you are getting what you paid for, the real thing. And not some fake chemical concoction. It goes even so far as soap. Did you ever notice that Dove is called a beauty bar and not soap?
Go ahead and eat all the oat butter and drink all the oat milk you want if you like it. Oats are a pretty under used crop. The majority of it ends up as horse feed. Oats are a high food value food even for humans. I enjoy making oat bread. It’s quick, simple, and tasty. Along side of a chili or soup, it makes for a hearty and nutritious meal.
I’m in favour of regulations against calling plant milk cow milk, but I’m against regulations against calling it milk. Look at coconut milk. If customers want cow milk, they can very well look at the label. But normal people just want milk and don’t much care what it comes out of.
Imagine you go to an unfamiliar grocery store and get some milk. When you get home and try to make coffee, the milk looks and smells weird. You check the label, and find out you accidentally bought yak milk. It is in every sense of the word milk, it just came out of a yak. If you’re a reasonable person, you’ll learn your lesson to check what the milk comes from before buying it.
Yak milk or soy milk doesn’t matter in my view. If you wanted cow milk, look for the word cow. If it’s not there, don’t assume it’s cow milk.
Imagine going into a store and being in a hurry to buy milk and finding out it’s oat milk at home and not the almond milk you wanted if everything is labeled “Malk”…Any nut or grain milk is already labeled as to what it is in big bold letters because there are different kinds. Redundant labeling is stupid at that point.
And while I’ve not had yak milk, I have had sheep and goat milks, they are fine to drink. And while I’m all for pasteurized milk for food safety reasons, I grew up on a dirt poor dairy farm. And we drank raw milk every day because we had free fresh milk all the time. I can tell you that it smells and tastes nothing like the pasteurized 1% or 2% milk that gets sold in the grocery store. I guarantee you would turn your nose up and run away.
Why would I ever be in a such a hurry to buy milk that I can’t check what kind it is? I don’t need milk to live. I only use milk in fun recipes, not everyday staples.
No, Japanese scotch cannot not be legally labeled as Scotch no more than American made scotch can be legally labeled as such. They can be labeled as Malt whisky, The whisky needs to be aged and bottled in Scotland to legally be labeled Scotch anywhere in this world. Even a quick google would tell you that.
I’ve never heard of Japanese scotch. I’ve heard of Japanese whiskey, which I have a couple bottles of and they’re quite good, but they’re not scotch. Scotch has to be made in Scotland, otherwise it’s not scotch. I tried looking up “Japanese scotch” and didn’t find anything. Just Japanese whiskey.
There’s a silly, change-resistant part of me that feels instinctive outrage at this notion. Mostly I’m just curious. I wonder how it’s made. Can you start with oat milk and make oat butter? Because it blew my mind when I accidentally whipped double cream so much that it started turning into butter.
i had oat butter a while back, and suddenly I understood why all the dairy conglomerates are lobbying hard about the legal names
Because they stand to lose a shit ton of money?
yes
oat milk is an alright substitute, helped by being cheap
oat ice cream has a slightly different texture and flavor, though its harder to notice in the Ben & Jerry’s
But oat butter is indistinguishable from cow butter
That’s because cow butter in many cases has like 0 unsaturated fatty acids. In such cases it doesn’t even come from cows, but they hydrogenate oil to make a cheap and unhealthy replacement.
You have shitty taste buds if you’re actually being real and not a troll/bot for the oatmilk industry.
It’s twice as expensive here :(
Yeah which is 100% arbitrary pricing. Making oat milk yourself is like 0.02$ per liter. It is incredibly cheap.
Cow milk has economy of scale and subsidies on its side, milk alternatives would be cheaper given an equal playing field
And imagine if any of those subsidies hit the alternatives!
That would be SOCIALISM
If there’s one thing I hate it’s when other people have their basic necessities fulfilled.
Even then, oat milk could be sold cheaper than real milk. But they know their target customer is willing to pay a premium for a plant based product
Does anyone remember margarine? It’s mostly as good as any other butter, was historically much cheaper, and actually better in things like butter cream frosting (makes it lighter and fluffier).
My wife has developed an allergy to dairy in the last 5 years and all these alternative butters are ridiculously overpriced, but many of them seem to just be margarine with vegan butter branding Some of them like Miyokos are kinda terrible sometimes, or smell like fish oil when heated in a pan.
I started buying that because it’s half the price of butter and tastes okay but it’s certainly not as nice as butter.
Remember? Why would people forget about it?
Is it rare where you’re from? Here in Australia, I consider margarine the norm. To the point that if I say I’m having “vegemite and butter” or “jam and butter” on bread/toast, I expect people will know that I actually mean margarine, not butter. In any context other than baking, in fact, I’d expect “butter” to actually mean margarine.
I’ve been exclusively using margarine with butter aroma for years, that stuff is pretty good. Not sure if that aroma would trigger a dairy allergy or if it’s actually vegan, though.
do you have a favorite brand of margarine for popcorn? we have a friend who recently became lactose intolerant and i still want to be able to make her good popcorn when she and hers are over.
Yeah, all of these dairy substitutes are different products and better for different applications. I think oat milk is actually better in coffee than cow’s milk, for example. I wish people would talk about them this way. Most of the time people only say they’re replacements for dairy, and they don’t go into detail where different options are better/worse.
for straight drinking, soylent is the best milk replacement. I dare say it’s better than milk
But isn’t it green?
nope
I rather have my soylent made out of real freerange people.
Idk, we always used corn butter or margarine, it just tastes better. Not even from a veganism standpoint, it just better.
Whaat.
Of course you can have e your own opinion and preferences but surely you have to acknowledge that most people prefer real butter?
And I prefer real margarine. Your point? We’ve had margarine in our home since I was born and it works just fine. Why do I need to acknowledge the tastes of others when I say mine, when no one has done it in the thread?
Did you write the same comment to the one right before me suggesting oat butter?
I’ve only had butter made from animals a handful of times. Nothing special.
Margarine tastes nothing like butter.
And when you start looking at it from a chemical composition standpoint, they are very different things (and I’m no chemist).
I have nothing against margarine, used a lot of it in my life - it has it’s uses, but it isn’t butter, anymore than cream cheese is butter or margarine, though the three have similarities.
If you spend any time baking, all 3 have their use-cases, and can rarely sub for the other.
Eh, not really. I mean, maybe an actual chemist would disagree that this makes them quite similar, but the difference is basically one single bond becomes a double bond. To a lay person, at least, they appear chemically very similar.
So? I said that we used margarine in our house as a default. It worked perfectly for baking cake in the years we did it at home, you can saute things with it instead of butter, and it just works.
I don’t care if it tastes different, it’s better. Feel free to have your opinion.
They lobbied and won against margarine back during WW2. It couldn’t even be dyed yellow, you got a little packet of yellow dye to add to your white colored margarine at home. This lasted into the mid 1960s when they just started dying the margarine like butter.
Personally growing up on a dairy farm, I’m fine with making the distinction. Like you can’t label food something that it’s not. You can only call Scotch whisky Scotch only if it’s made in Scotland. Same with cheeses and wines in Italy and France. It’s a guarantee you are getting what you paid for, the real thing. And not some fake chemical concoction. It goes even so far as soap. Did you ever notice that Dove is called a beauty bar and not soap?
Go ahead and eat all the oat butter and drink all the oat milk you want if you like it. Oats are a pretty under used crop. The majority of it ends up as horse feed. Oats are a high food value food even for humans. I enjoy making oat bread. It’s quick, simple, and tasty. Along side of a chili or soup, it makes for a hearty and nutritious meal.
I’m in favour of regulations against calling plant milk cow milk, but I’m against regulations against calling it milk. Look at coconut milk. If customers want cow milk, they can very well look at the label. But normal people just want milk and don’t much care what it comes out of.
IME people definitely have strong preferences for different kinds of milk. They just aren’t as dumb as dairy lobbyists seem to think.
You might be very surprised at how much people would care about what gets called milk when push comes to shove.
Imagine you go to an unfamiliar grocery store and get some milk. When you get home and try to make coffee, the milk looks and smells weird. You check the label, and find out you accidentally bought yak milk. It is in every sense of the word milk, it just came out of a yak. If you’re a reasonable person, you’ll learn your lesson to check what the milk comes from before buying it.
Yak milk or soy milk doesn’t matter in my view. If you wanted cow milk, look for the word cow. If it’s not there, don’t assume it’s cow milk.
Imagine going into a store and being in a hurry to buy milk and finding out it’s oat milk at home and not the almond milk you wanted if everything is labeled “Malk”…Any nut or grain milk is already labeled as to what it is in big bold letters because there are different kinds. Redundant labeling is stupid at that point.
And while I’ve not had yak milk, I have had sheep and goat milks, they are fine to drink. And while I’m all for pasteurized milk for food safety reasons, I grew up on a dirt poor dairy farm. And we drank raw milk every day because we had free fresh milk all the time. I can tell you that it smells and tastes nothing like the pasteurized 1% or 2% milk that gets sold in the grocery store. I guarantee you would turn your nose up and run away.
Why would I ever be in a such a hurry to buy milk that I can’t check what kind it is? I don’t need milk to live. I only use milk in fun recipes, not everyday staples.
Well don’t that make you special.
Japanese Scotch has entered the conversation
No, Japanese scotch cannot not be legally labeled as Scotch no more than American made scotch can be legally labeled as such. They can be labeled as Malt whisky, The whisky needs to be aged and bottled in Scotland to legally be labeled Scotch anywhere in this world. Even a quick google would tell you that.
I’ve never heard of Japanese scotch. I’ve heard of Japanese whiskey, which I have a couple bottles of and they’re quite good, but they’re not scotch. Scotch has to be made in Scotland, otherwise it’s not scotch. I tried looking up “Japanese scotch” and didn’t find anything. Just Japanese whiskey.
Where do they sell oat butter? I need to try that
seen it in Seattle
haven’t seen it outside of there yet
i’m in the san francisco bay area and it’s in all of our grocery stores
Typical lol
My hometown
This is a little pricier brand, but good. There’s a store finder in the menu.
https://www.miyokos.com/
Baaa not in the UK. More’s the pity. Looks good as hell though
interesting, i replaced milk with oak milk (recently learned i’v been allergic to dairy this whole time) but had no replacement for butter
Oak milk?
Like a little sap in your milk? 😁
Oat butter is a thing that exists? That’s wild.
There’s a silly, change-resistant part of me that feels instinctive outrage at this notion. Mostly I’m just curious. I wonder how it’s made. Can you start with oat milk and make oat butter? Because it blew my mind when I accidentally whipped double cream so much that it started turning into butter.