Cowless milk tip - Page 2

#11: Post by **drgary** » May 12th, 2022, 11:00 am

I've had good luck with Kirkland Signature (Costco) oat milk and have been getting consistent latte art rosettas recently, to my surprise. (At least they're consistently decorative.) The Kirkland oat milk has a bit of coconut flavor, even though that's not listed in the ingredients. I find that it's as easy to work with as the Oatley Barista product and agree that full fat Oatley also works well.

#12: Post by **Jake_G** » May 12th, 2022, 11:02 am

Of course...

Costco has it all.

Do you know if the Costco Oak milk is Gluten Free?

Simply Oat is not...

#13: Post by **CSME9** » May 12th, 2022, 11:05 am

[quote="chipman"]Has anyone tried Ripple? (no, not that one) It's a pea based drink.

Didn't work well for me, ripple made a barista version that was good but I haven't seen it in stores in a while.

#14: Post by **drgary** » May 12th, 2022, 11:09 am

Jake_G wrote:Do you know if the Costco Oak milk is Gluten Free?

Since it doesn't say that on the carton, I assume it has gluten.

BTW we make oat milk from scratch for Janet, using oats, water, vanilla, and a touch of salt. Pre-soak 1 cup of oats overnight, drain off the water, add 6 cups of water, 2 TSP vanilla and a shake of salt. Then blend for 45 seconds in a Vitamix and filter it through a nut milk strainer, and it's good on cereal, but that's it. I can blow bubbles into it with a steam wand. The bubbles are large and they don't last. I've tried adding oil. Nope. I tried corn starch, it sort of works but isn't very good. I've read that store-bought brands are created with an enzymatic process. Also they often have added sugar, which Janet avoids. We don't buy commercial products containing gels for emulsifying because I don't tolerate them well. Many commercial products seem to have other chemical additives that may help with foaming. Perhaps someone with knowledge of foaming agents will chime in, especially if there's something harmless we can add at home.

#15: Post by **Graymatters** » May 12th, 2022, 11:34 am

Huh. Looks like the Costco stuff is $11.50 for 1.5 gallons in my area - I'd normally prefer a smaller commitment but, for that price, I'll give it a whirl.

#16: Post by **ira** » May 12th, 2022, 4:03 pm

I know about cow tipping, but every time I read the title of this topic I keep wondering how you tip cowless milk?

#17: Post by **GDM528** » May 12th, 2022, 8:18 pm

I've been adding a tiny pinch of xanthan gum prior to foaming. Increases both the quantity and longevity of the foam.

#18: Post by **drgary** » May 12th, 2022, 11:17 pm

Yes, that's one of the things I avoid.

#19: Post by **Kaffee Bitte** » May 12th, 2022, 11:38 pm

chipman wrote:Has anyone tried Ripple? (no, not that one) It's a pea based drink.

I keep looking for the barista version but haven't found it in stores. The regular versions are everywhere though

#20: Post by **GDM528** » May 13th, 2022, 12:04 am

drgary wrote: Many commercial products seem to have other chemical additives that may help with foaming. Perhaps someone with knowledge of foaming agents will chime in, especially if there's something harmless we can add at home.

You may want to check the ingredients in your toothpaste for foaming agents, like xanthan gum.

Egg whites are pretty commonly used to add foam to cocktails, but could get weird and a little gross at steam temperatures. Fee Foam is an egg-free alternative, but is a chemistry lab. Lecithin?