
Ripple’s pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow’s milk.
Whitney Pipkin/NPR
This article on the subject of a new pea-based dairy alternative–not just milk for coffee or cereal but also thicker items like Greek-style yoghurt–reported by National Public Radio (USA), reminded us of the great gif showing the milking of oats. Which reminded us to read that article too. Both worth a read:
When did finding something to put in your coffee get so complicated?
For the lactose-intolerant or merely dairy-averse, there are more alternatives to good ol’ American cow’s milk than ever. First there were powdered “creamers,” with their troublesome corn syrup solids. Then came soy, which may come closest to the real thing in nutrients and consistency. Grocery stores now stock an army of nut milks — almond, cashew, hazelnut, macadamia, you name it — which can be too grainy, too thin or frankly too flavorful. Pea milk? Sounds like a kindergarten taunt. Coconut and rice milk are basically water. Hemp milk? For the birds … and the hippies. Continue reading




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