We've just got back from a trip to Singapore and Vietnam which was brilliant and warm! The food was great, particularly in Vietnam and in relation to today's article the milk selection was very limited. In Australia we almost expect to be able to order a coffee with cows milk, soy milk or almond milk these days. But even in Singapore it was difficult to get anything other than cows milk. I thought soy milk would be widely used in both countries (not that I like to use it) but it wasn't. I could get tofu easily in Vietnam but not soy milk...interesting.
Even if you do use cows' milk, there are so many options now - full fat, low fat, homogenised, unhomogenised, organic, A2, added calcium...and the list goes on. Or would you prefer goats' milk or camel milk? Read more...
This is another article I wrote for our Kinesiology magazine. Don't worry it's an easy read and will hopefully give you an overview of the pros and cons of all the different milks, plus a simple almond milk recipe if you'd prefer to make your own.
Let me know if you have any more questions after reading it.
Carla :)
