Cow juice is still cheaper—and your taxes keep it that way.
Like an estimated two-thirds of the world’s population, I don’t digest lactose well, which makes the occasional latte an especially pricey proposition. So it was a pleasant surprise when, shortly after moving to San Francisco, I ordered a drink at Blue Bottle Coffee and didn’t have to ask—or pay extra—for a milk alternative. Since 2022, the once Oakland-based, now Nestlé-owned cafe chain has defaulted to oat milk, both to cut carbon emissions and because lots of its affluent-tending customers were already choosing it as their go-to.
Plant-based milks, a multibillion-dollar global market, aren’t just good for the lactose intolerant: They’re also better for the climate. Dairy cows belch a lot of methane, a greenhouse gas 25 times more potent than carbon dioxide; they contribute at least 7 percent of US methane output, the equivalent emissions of 10 million cars. Cattle need a lot of room to graze, too: Plant-based milks use about a tenth as much land to produce the same quantity of milk. And it takes almost a thousand gallons of water to manufacture a gallon of dairy milk—four times the water cost of alt-milk from oats or soy.
But if climate concerns push us toward the alt-milk aisle, dairy still has price on its side. Even though plant-based milks are generally much less resource-intensive, they’re often more expensive. Walk into any Starbucks, and you’ll likely pay around 70 cents extra for nondairy options.
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Dairy’s affordability edge, explains María Mascaraque, an analyst at market research firm Euromonitor International, relies on the industry’s ability to produce “at larger volumes, which drives down the cost per carton.” American demand for milk alternatives, though expected to grow by 10 percent a year through 2030, can’t beat those economies of scale. (Globally, alt-milks aren’t new on the scene—coconut milk is even mentioned in the Sanskrit epic Mahābhārata, which is thousands of years old.)
What else contributes to cow milk’s dominance? Dairy farmers are “political favorites,” says Daniel Sumner, a University of California, Davis, agricultural economist. In addition to support like the “Dairy Checkoff,” a joint government-industry program to promote milk products (including the “Got Milk?” campaign), they’ve long raked in direct subsidies currently worth around $1 billion a year.
Big Milk fights hard to maintain those benefits, spending more than $7 million a year on lobbying. That might help explain why the US Department of Agriculture has talked around the climate virtues of meat and dairy alternatives, refusing to factor sustainability into its dietary guidelines—and why it has featured content, such as a 2013 article by then–Agriculture Secretary Tom Vilsack, trumpeting the dairy industry as “leading the way in sustainable innovation.”
But the USDA doesn’t directly support plant-based milk. It does subsidize some alt-milk ingredients—soybean producers, like dairy, net close to $1 billion a year on average, but that crop largely goes to feeding meat- and dairy-producing livestock and extracting oil. A 2021 report by industry analysts Mintec Limited and Frost Procurement Adventurer also notes that, while the inputs for dairy (such as cattle feed) for dairy are a little more expensive than typical plant-milk ingredients, plant alternatives face higher manufacturing costs. Alt-milk makers, Sumner says, may also have thinner profit margins: Their “strategy for growth is advertisement and promotion and publicity,” which isn’t cheap.
Starbucks, though, does benefit from economies of scale. In Europe, the company is slowly dropping premiums for alt-milks, a move it attributes to wanting to lower corporate emissions. “Market-level conditions allow us to move more quickly” than other companies, a spokesperson for the coffee giant told me, but didn’t say if or when the price drop would happen elsewhere.
In the United States, meanwhile, it’s a waiting game to see whether the government or corporations drive down alt-milk costs. Currently, Sumner says, plant-based milk producers operate under an assumption that “price isn’t the main thing” for their buyers—as long as enough privileged consumers will pay up, alt-milk can fill a premium niche. But it’s going to take a bigger market than that to make real progress in curbing emissions from food.
How is it better for us? Most plant milks have no protein in them or a fraction of the protein of real milk. Not to mention plant milk often doesn’t taste great. Oat milk is the only one I find acceptable and even then I don’t prefer it to real milk.
Also, there are other dairy products like yogurt and cheese that you need real milk for.
We get most of our protein from sources other than milk. Humans are the only animal that continues to drink milk past weaning and the only animal that drinks milk from another animal and only a minority does it...
So... how does the majority of humans survive without drinking milk?
Dairy milk is gross. I stopped drinking it nearly 15 years ago. I wasn't vegan or vegetarian at the time. It just tasted awful. I still would eat cheese than, but as a drink, dairy milk is plain awful. It's also terribly inefficient. It's not shelf stable. It has a short lifespan. It requires a lot of water and energy per cup than many others.
Do plant-based milks taste exactly like milk? No. But they don't have to.
And how is it better for us? Considering a majority of the world can't digest it is a big sign as to why plant based is better. Soy isn't the only option. There's almond, pea, banana, cashew and coconut to name a few.
Ultra-pasteurized milk has a remarkable shelf life, even when unrefrigerated.
And how is it better for us? Considering a majority of the world can’t digest it is a big sign as to why plant based is better.
Your argument becomes a non-sequitur when extended to people who are lactose tolerant. The mere existence or ubiquity of lactose intolerance does not entail that milk is bad for the lactose tolerant. Perhaps plant substitutes to cow milk are better for even the lactose tolerant, but lactose intolerance is completely irrelevant to the minority of us such as myself who produce sufficient enzymes to digest lactose without any difficulty whatsoever.
Sorry, didn't realize the world revolves around the extreme minority when discussing what's good for the human race as a whole.
You're right. How could anyone ever make any argument against anecdotal case by case stories. Obviously the entire collected data on human nutrition is useless as a whole because it doesn't apply to small percentages of the population. Oh silly me and not understanding that general concepts aren't important.
Dairy milk is gross.
as a drink, dairy milk is plain awful.
I mean, you have to realize that this is strictly subjective, no? One could just as easily say that oat milk is gross and plain awful. I'd disagree - I think it's great - but "it's icky" is not a useful argument, speaking as someone who mostly buys oat milk nowadays.
you don't need breast milk for yoghurt and cheese.
I make both myself, my soy yoghurt tastes very similar to Greek yoghurt and works very well in curries etc. It's not just the flavour, it's fermented.
My blue and white cheeses are awesome, I serve them to people who thank me for buying them "real" cheese (something I would never do lmao). Again they're properly cultured, you just need to mix protein and fat sources in similar ratios to the target cheese. you can even use peas as the base for surprisingly tasty but weirdly green cheese.
So the yoghurt just start by making your own soy milk. Any old recipe will do, store bought is generally too low protein to set. You can set it with gelling agents lile tapioca starch but I'm not really into cooking that way personally.
So make your milk, add a yoghurt culture (unfortunately starting one it's unlikely you'll be able to find vegan culture. I just started with the dregs of a neighbour's Greek yoghurt. Probs gonna be excommunicated for that. Whatever you do keep a separe culture healthy so you don't have to buy more), pop it somewhere warm (low temp oven, ~30 degrees iirc), leave it for 12 hours.
Your first results will be all over the shop, you'll need to find an amount of water for the soybeans you get that doesn't basically just make silken tofu. That'll depend on specifically how mature they are etc so you'll have to experiment with your local source. It'll taste very tofu-y till you add salt (since it basically is sour tofu). Enjoy!
Umm if using coconut oil use the descented stuff. soap makers often have food safe descented for sale. Otherwise it'll taste like coconut. I prefer macadamia oil.
for new styles start by looking at protein and fat ratios for the animal milk version and copying them. I hate to plug reddit but the vegan cheese making sub there is great.
As with all ferments cleanliness! cleanliness! cleanliness!