Milky alternatives - overview

Note: Actually, milk alternatives are not allowed to be called milk, for example they are sold as "soy drinks". For a better understanding we make an exception here.

"SOY MILK"

Available as "soy drink" in stores. Is soaked and pureed, boiled with water and filtered at the end. It is often sweetened, as soymilk has its own taste.

PRO
+ gluten-free
+ if soy from Austria: recommended from CO2 point of view
+ very reasonably priced (from approx. 1 € per liter)
+ can even replace eggs when baking and cooking
+ low in fat
+ relatively much protein for plant milk

VS
- often sweetened
- strong taste
- if origin undeclared: CO2 issue
- GMO contamination possible (consumer test has not found)
- common allergen
- Flavors are often added

"RICE MILK"

May only be sold as a "rice drink" or a "rice drink", as only the milk from cows and other animals may be designated as milk. The typical sweet taste is created by the preparation: Rice is ground and boiled in water until a creamy mass is produced. This is allowed to ferment, while the plant starch is degraded to sugar.

PRO
+ tastes sweet, good in taste
+ inexpensive (from approx. 1,30 € per liter)
+ gluten-free
VS
- Partly arsenic charged
- contains a lot of sucrose
- high CO2 footprint
- Methane pollution
- Aromas are often added

"COCONUT MILK"

Only milk substitute that can be sold as milk. Coconut milk is a mixture of the pulp of ripe coconuts with water. With a fat content of about 20 percent of the fattest milk substitute. Since coconut milk can not be homogenized, fat and water in the packaging separate. In order to avoid this, some additives such as stabilizers, emulsifiers or thickeners are sometimes helped.

PRO
+ gluten-free
+ good for cooking

VS
- tropical imported goods (high CO2 footprint)
- high fat content
- partially mixed with additives
- not suitable for every preparation (eg coffee)

"ALMOND MILK"

Almond milk may also be sold only under the name "almond drink". For the production, the almonds are roasted, ground and dipped in hot water. Leave for several hours before filtering. Unfortunately, many additives are often added to make the creamy almond milk look particularly good.

PRO
+ gluten-free
+ creamy consistency

VS
- Almonds are often imported goods from the USA
- Cultivation with high pesticide use and water consumption
- mostly sugared
- Often mixed with thickeners, emulsifiers and stabilizers
- most expensive milk substitute (about 3 € per liter)

"OAT MILK"

Also oat milk may only as "oat drink" in the trade. Oats are ground, mixed with water and boiled. It can be added enzymes that break up the carbohydrates. This mass is filtered off and partially emulsified with oil. Oatmeal has a slight sweetness. However, sometimes with additives and thickening agents helped, so that it acts beautifully homogeneous in the glass.

PRO
+ light sweetness
+ recommended if oats from Austria
+ low CO2 footprint

VS
- contains gluten

Milk vs. Alternatives - More and more people are turning to milk substitutes. But what is actually more ecological and healthier - the natural product milk or the plant-based alternatives such as soy milk, almond milk or oat milk?

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