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Black Coffee: What Makes the Drink Without Milk

Black coffee is better than its reputation. We explain what black coffee is and why it can also be good for your health.

What is black coffee?

Very simple: A coffee prepared without milk or milk alternative and without sugar is a black coffee.
It doesn’t matter whether you prepare the caffeinated drink in a French press, a fully automatic coffee machine, with a hand filter or in a conventional coffee machine.

How you drink the coffee is of course up to you, but some people say they don’t like black coffee. This may be because coffee tastes more bitter on its own than if you add milk, for example. This makes the drink milder. However, you only get the unadulterated taste of coffee if you drink the drink “black”. Black coffee also has many health benefits compared to the variant with milk. You can read exactly what these are in the next section.

Is black coffee healthy?

The effects of coffee on the body have already been investigated in numerous studies. The general tenor:

Regular consumption of coffee is healthy and can have positive effects on the body.
For example, black coffee contains antioxidants that can help prevent disease. How many antioxidant properties a coffee has depends, among other things, on the degree of roasting of the beans. It also has anti-fibrotic effects on human organs such as the liver.

What is also true are the following statements:

Coffee strengthens long-term memory: researchers at the University of Baltimore found out in a study that people were able to remember something better if they had consumed caffeine afterwards. However, the effect cannot be increased at will. There was a habituation effect among consumers.
Coffee promotes mental performance: According to a study by brain researcher Prof. Bernd Fischer, enjoying one to three cups of coffee should increase the speed of information processing by ten percent. In addition, coffee consumption increases sustained attention. Tip for employers: If you provide your employees with coffee, this has been scientifically proven to increase productivity.
Coffee lowers cancer risk: Four cups of coffee can reduce the risk of skin cancer by 20 percent. That’s what scientists at the Yale School of Public Health found. The researchers drew their findings from a study that proves that some coffee ingredients can protect against cell damage from UVB radiation.
Coffee drinkers live longer: From an American long-term study, a team from the Harvard School of Public Health drew data from which it can be seen that coffee drinkers live longer than people who avoid the caffeinated drink. Before they now increase their coffee consumption every day: Of course, this was not the only factor, the living conditions of the individual test subjects also have to be taken into account.
Black coffee detoxifies cells: According to a study by the University of Graz, black coffee in its original state promotes what is known as autophagy. This is a kind of “self-digestion program” in the body that cleans and detoxifies cells.

Why you should drink a coffee black

Unfortunately, animal milk in coffee reduces the positive properties and effects of the drink mentioned in the previous section. Researchers at the University of Graz have discovered that animal proteins can inhibit the process of cell purification. They therefore recommend drinking coffee black or, if you don’t like this variant, with plant-based milk.

The body’s reactions to black coffee vary from person to person. Therefore, you should only drink it in moderation at first to find out how wholesome it is for you. The roasting of the coffee beans produces acid and bitter substances. These can have effects on the gastrointestinal tract, for example attacking the gastric mucosa on an empty stomach. However, it is not 100% proven which substance in coffee causes stomach pain. For a long time, chlorogenic acid was considered responsible. In the meantime, however, this theory has been refuted. Likewise, according to the German Coffee Association, it has not been proven that drinking coffee increases the risk of diseases of the gastrointestinal tract.

How much coffee are you allowed to drink in a day?

According to the German Institute for Human Nutrition, four cups of normal coffee reduce the risk of developing liver cancer by 75 percent. However, not much more should be consumed. This is due to the high caffeine content in coffee.

Excessive caffeine consumption can be harmful to your health. The European Food Safety Authority (EFSA) cites increased nervousness, insomnia and tachycardia as consequences. As a rule of thumb, about 5.7 mg per kilogram of body weight is fine. So for a woman who weighs 60 kilograms, that would be around 342 mg. That roughly equates to the four cups of coffee per day mentioned above. For pregnant or breastfeeding women, about half of the value is considered harmless to health.

Although one cannot speak of a dependency or addiction to coffee or caffeine, according to the German Coffee Association, there are habituation effects after regular consumption. Caffeine does not target brain regions known to be addictive. However, it can happen that headaches occur, for example, when coffee drinkers abruptly forego their daily coffee dose.

How much caffeine is in black coffee?

The caffeine content in coffee generally depends on several factors. First of all, what beans you choose. Arabica beans have a lower caffeine content (average 1.2 percent) than Robusta beans (around 1.7 – 3.6 percent). However, these values ​​also vary. You have to consider how hot the beans were roasted, how finely ground the coffee is, and how long you let it steep while preparing it. Simple guidelines: the finer the beans are ground and the longer you let the coffee steep, the higher the caffeine content. According to the European Food Safety Authority (EFSA), a black coffee has around 90 mg of caffeine per 200 ml, which is about the same as a normal coffee mug.

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Is Milk Healthy? – 6 Arguments Against Milk

It is considered a healthy, natural food that makes you big and strong and the ultimate source of calcium. “Milk makes tired people perk up,” say some. But opponents of milk believe that milk makes you sick. Is milk healthy or unhealthy? Utopia introduces you to the arguments against milk.

Milk consumption – when is milk healthy?

Every German consumes a total of 86 kilograms of fresh milk products every year. That makes us world leaders. And this despite the fact that the human body neither absolutely needs milk nor is it originally designed to digest lactose. It is absolutely paradoxical that humans are the only creatures that consume milk from other animals and continue to do so in adulthood.

It is undisputed that milk is essential to start life. The infant can easily digest breast milk thanks to the enzyme lactase.

But it is actually only due to a “genetic defect” that has developed in the course of evolution that it retains this ability and makes it possible to consume milk even in adulthood. But is this even necessary?

1. Milk unhealthy due to diseases

Milk is rich in good ingredients. In addition to calcium, it contains many vitamins, magnesium, iodine and amino acids that the body cannot produce itself. A healthy, balanced drink. But here is the first mistake. Because milk is by no means just a drink, but can be described as a staple food due to its high nutrient density.

Opponents of milk also claim that milk makes you sick. They can trigger allergies, especially in infants, lead to chronic infections, cause skin problems and neurodermatitis, promote asthma, diabetes and even cancer. The reason for this could be the foreign proteins in the milk, against which the body defends itself. Many of these cases of illness may be due to a milk allergy. So far, however, there have been no scientific studies that can unequivocally confirm this connection.

2. Milk unhealthy due to lactose intolerance

What occurs in Germany as a clinical picture is quite normal on many continents: milk intolerance. 75% of the world’s population is lactose intolerant. If the body lacks the enzyme lactase, which is supposed to break down the milk sugar (lactose) into digestible components, this is referred to as lactose intolerance. In Germany, this affects 15 percent of people, but globally, milk tolerance is the exception rather than the rule. In Asia and Africa, for example, just one percent of the population can digest milk. During the course of evolution and cattle breeding, which began around 7,000 years ago, populations in the north, in particular, developed the enzyme lactase to digest milk, which was actually intended as food in times of need. Originally, our body does not seem to be dependent on milk at all, quite the opposite.

3. Milk unhealthy due to loss of calcium

Even as a child you learn: the calcium from milk helps growth, is good for the bones and makes you strong. That’s correct. No food in our society contains as much calcium as milk. The mineral is essential for strengthening bones and teeth, but also for muscle function. But what only a few know: the many animal proteins in milk can lead to acidification in the body and blood. In order to neutralize these, the body needs calcium, which it then has to extract from the bones. This loss of calcium can be the cause of osteoporosis. And that despite claims that milk prevents the disease.

The ratio of absorption and loss of calcium is therefore much more important than the pure intake of the mineral. Because, as milk opponents argue, calcium deficiency is not caused by drinking too little milk, but by consuming too many acidic foods such as coffee, cola, alcohol, meat, dairy products and sweets. Even if it is less than milk: Many vegetable sources also contain calcium and can sufficiently cover the need for this mineral. Topping the list are green leafy vegetables, broccoli, beans, soy, nuts and grains. Vegetable protein can also be better metabolized by the body and does not lower the pH value into the acidic range.

4. Milk unhealthy because it goes through many technical processes

For many people, milk is one of the most natural products. It comes fresh from the cow and can be drunk without additives. But in reality it looks a little different. Because milk is now an industrially processed food that comes fresh from the dairy instead of from the cow. There it was homogenized, broken down into its individual parts, pasteurized, heat-treated and preserved. Doesn’t sound so natural anymore.

5. Milk is unhealthy for the environment

Cows emit a lot of greenhouse gas, namely methane, which is many times more harmful to the climate than CO2. Cows therefore have a bad climate balance per se. In addition, a lot of feed is required for the four million dairy cows in Germany, which either comes from countries in which rainforest is cleared for the cultivation of feed or which is grown in Germany in monocultures using artificial fertilizers and pesticides. Factory farming (whether for milk or meat production) is one of the biggest climate sins.

6. Is organic milk the better alternative?

Many believe that drinking organic milk is a good compromise. Not only does it come from organic farming, it is also healthier than conventional milk. That’s true, since organic milk contains three times more omega-3 fatty acids and more vitamins, but fewer harmful substances than conventional milk. But is the cow, to whom you owe the delicious organic milk, really “happy”? Perhaps the statement that organic cows lead a happier and less suffering life is true.

But what does not distinguish them from the animals from mass farming: They also have to calve every year, are sometimes artificially inseminated, separated from the calf shortly after birth and end up in the slaughterhouse after their job as milk producers. Not to mention the conventionally farmed cows. The turbo cows give up to 40 liters of milk a day (about eight would be normal). In order to achieve this top performance, they are given concentrated feed, are made permanently pregnant and suffer from various diseases, such as mastitis, which are finally treated with antibiotics. Man also benefits from this when he takes the milk. A cow could live 20 years. But the high-performance apparatus only has to last about five years before it is sent to the slaughterhouse.

Drink milk – conclusion

Today we consume significantly more milk than we used to, both directly in the form of dairy products and indirectly via dairy products, which actually do not belong in the refrigerator; there is hardly any reliable information about the long-term effect of this. In addition, the way in which we produce this food piecemeal today is usually no longer ethically justifiable.

Therefore, do not blindly rely on seemingly plausible reasons for milk consumption. In fact, almost every argument in favor of milk also has an argument against it.

Everyone should therefore take a differentiated look at their milk consumption and the associated framework conditions and not ignore the question “Do we really need milk?”. However, you don’t have to give up milk completely or become a vegan from now on. Just buy and drink milk consciously. As so often, the rule of thumb also applies to milk consumption: less is more.

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Hay Milk and Pasture Milk – What is It All About?

You can see happily grazing cows on every second milk carton, but in reality they are rarely found like this. Do hay milk and pasture milk keep what they promise – or is there just a marketing trick behind such milk terms that you shouldn’t fall for?

Satisfied cows can move freely in the pasture, they eat green, juicy grass, hay and herbs – at least this is the image most dairy products convey. Because consumers want it that way: According to a study by the University of Göttingen, more than half of all consumers when buying milk pay particular attention to pasture grazing and GMO-free feeding of the cows.

So it’s no wonder that hay milk and pasture milk are becoming more and more popular and often end up in the shopping trolley. But what is actually behind the terms?

Hay milk versus pasture milk

Both terms pursue the basic goal of enabling dairy cows to live a more species-appropriate life.

The term hay milk refers to the diet of the dairy cows – they should get as much green fodder as possible and must not be fed with silage (fodder that is preserved by fermentation). The designation has been protected throughout the EU since March 2018. With “Demeter HeuMilch Bauern” there is also a first independent label. Currently (01/2021) there are around 200 certified producers that produce hay milk.
The term pasture milk, on the other hand, refers to the attitude. The cows should spend as much time as possible on the pasture. The term is not legally protected, but with “Pro Weideland” there is a label that is backed by well-known associations and that wants to strengthen grazing. Here the dairy cows stand in the pasture for at least 120 days for six hours.

Pasture milk and hay milk: just marketing tricks?

Hay milk and pasture milk should not only be good for the well-being of the animals, but also for our health.

Hay milk contains a significantly higher amount of polyunsaturated fatty acids (omega-3 and omega-6 fatty acids) than milk from cows fed conventionally, i.e. with silage and concentrated feed.

So far so good. However, a current milk test by Öko-Test (02/2021) showed that it is then primarily “organic”, which ensures better milk quality with hay and pasture milk.

What does hay milk actually mean?

For a long time it was not precisely defined what the term hay milk meant – at least in Germany. The situation has since improved: Since March 2016, “Heumilch g.t.S.” has stood for a “guaranteed traditional speciality” in accordance with EU Regulation No. 1151/2012: When feeding with fresh grass, legumes, herbs (in summer) and hay ( in winter) other feed (cereals, corn…) may only be added in smaller proportions.

It is forbidden to feed the following with hay milk:

silage and wet hay
By-products from breweries, cider plants and distilleries
Feed of animal origin (exception: milk and whey for young cattle)
feed labeled as genetically modified
But all this is not “organic” yet. And the certification of pasture milk does not necessarily have anything to do with animal welfare either. But what is fact:

Hay milk is better for the climate

According to the consumer magazine Öko-Test, hay milk is better for the climate. The concentrated feed that high-yielding cows normally eat often consists of soybean meal. “Rainforest has to make way for soya from overseas, and transport also has a negative impact on the climate.” So the calculation is quite simple: Cows that eat fresh grass and hay ensure a better climate balance for their milk.

This is now also confirmed by a new study by the Center for Global Change and Sustainability at the University of Natural Resources and Applied Life Sciences Vienna, which examined the hay economy for the 17 Sustainable Development Goals (SDGs) of the United Nations. The central results: Hay farming protects the climate, protects the soil and promotes biodiversity.

Hay farming as a sustainable opportunity

“The preservation of grassland through the management of hay milk farmers is of great importance for climate policy, since these soils store enormous amounts of carbon and represent valuable CO2 sinks,” emphasizes Univ. Prof. Dipl.-Ing. dr Werner Zollitsch, Head of the Center for Global Change and Sustainability at the University of Natural Resources and Life Sciences Vienna. Due to the high humus content, meadows and pastures store around a third more carbon per hectare in the upper layers of the soil than arable land. In deeper soil layers, grassland stores a similar amount of carbon, namely 196 t C/ha, as the average forest soil with 191 t C/ha. Arable land is 149 t C/ha.

Organic hay milk is the best choice

Anyone who chooses organic hay milk scores twice: hay milk itself is (at least a little) better for the climate, organic hay milk is free of pesticides.

Even better: since the end of January 2018, the producer association Demeter Milchbauern Süd has been offering a kind of seal for organic hay milk with the “Demeter HeuMilch Bauern” label. It does not feed any silage and was the first German organization ever to receive a hay milk certificate. The “Demeter HeuMilch Bauern” logo signals to consumers that they are buying milk from dedicated, independent organic farmers who keep their animals “by nature and according to the biodynamic guidelines” (from Demeter) and only feed them hay and grass.

Meadow milk is not the same as mead milk

There is still no EU regulation for pasture milk. The term is neither defined nor protected under food law.

For consumers, this means: In the supermarket you will find pasture milk that has been produced according to very different criteria. The only thing that helps here is a critical look at the packaging:

How to recognize real pasture milk

Some manufacturers indicate on the packaging how many days and how long the cows are actually out on the pasture. But here, too, it is unclear how the cows are kept in winter, explains the consumer advice center.

The Nuremberg Higher Regional Court (OLG) ruled in 2017 that the term “pasture milk” is not misleading if the cows are out on the pasture for at least 120 days a year for at least six hours.

The label Pro Weideland – German Weidecharta promises that the “120/6” rule will be observed. The cows have 2000 m² of permanent grassland per cow at their disposal, of which at least 1000 m² are pasture. The sign also ensures freedom of movement for the cows all year round and prohibits genetically engineered feed. BUND and NABU, among others, are involved. The consumer center classifies the criteria of the label as “transparent, understandable and comprehensible”.

A current study by the Federal Environment Agency shows: Organically produced milk from cows that stand on the pasture is more environmentally friendly than milk from conventional farms with pure stable husbandry. For further details:

The basic idea behind pasture milk and hay milk is not bad, even if unfortunately higher animal welfare standards are not automatically associated with it. For both hay milk and pasture milk, we recommend that you also pay attention to at least the EU organic seal. Feeding is regulated differently here because organic animal husbandry is subject to its own laws. The renunciation of genetic engineering in the feed is also mandatory for organic milk, unlike for conventional milk. A seal from the cultivation associations Bioland, Naturland or Demeter is even better.

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Plant-based Milk Alternatives for Your Coffee

For many, the milk in their coffee is just as essential as the sun on a beach holiday. But what to do if you cannot tolerate commercially available cow’s milk? Fortunately, lactose-intolerant or vegan people no longer have to do without lattes and cappuccinos these days. In addition to lactose-free cow’s milk, there are also numerous types of plant-based milk alternatives that taste at least as good. We would like to introduce you to a few.

Milk alternatives for full coffee enjoyment

Soy milk

Soy milk is probably the best-known plant-based milk alternative for coffee drinks. It is now available in most cafés and coffee shops as an additive in coffee drinks. The creamy consistency and the slightly sweet taste shows its effect particularly well in milk coffees or iced coffees. In addition, unlike other plant-based milk alternatives, soy milk can be frothed well, which is why it is ideal for latte macchiatos or cappuccinos.

Oat milk

For many, oat milk is the milk alternative that most closely resembles cow’s milk. Because of its neutral taste, oat milk can be used in any coffee drink. Last but not least, oat milk is popular with many coffee drinkers because of its milk-like consistency.

Almond milk

Popular with vegans because of its high nutritional content, almond milk is a tasty alternative to cow’s milk. The creamy milk is less frothable than ordinary cow’s milk, but it is still ideal for all kinds of milk coffee drinks. Thanks to its great popularity, more and more cafes are starting to offer almond milk as an alternative to cow’s milk.

Rice Coconut Milk

Rice coconut milk is the most dissimilar to cow’s milk, at least in terms of taste and consistency, which is why many people tend to use other plant-based milk alternatives. The light white milk is rather watery and cannot be compared with the creamy consistency of cow’s or other types of plant milk. Thanks to the strong taste of its own, every coffee with rice and coconut milk is still an exotic taste experience.

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This is How You Make the Perfect Milk Froth

Many love it: the milk froth on your coffee from the coffee machine. The consistency of the milk froth has a major impact on the taste. But how do you make the perfect milk froth? With or without a coffee machine? And which milk is best for milk froth? What should you watch out for when frothing milk?

As a rule, the milk froth should be creamy. Milk foam that is much too firm actually has no place on the coffee from the coffee machine and is therefore also affectionately called construction foam. Nevertheless, there are certainly coffee drinkers who prefer this type of foam. Here you can find out how you can froth milk and thus create the perfect milk froth – with or without a coffee machine.

How is milk froth formed in the first place?

When frothing, air is lifted under the milk. The protein and fat molecules are mixed up and then enclose small air bubbles. Depending on the type of froth and duration, the milk froth will be creamier or firmer. The milk you use for the milk froth also plays a role. For a creamy and airy milk froth, both the fat and protein content are crucial. The milk should come cold out of the fridge before frothing. During heating, the milk should not reach more than 60 degrees, otherwise the proteins will curdle. As a result, the foam collapses very quickly. Your coffee machine knows this special feature, which is why it always prepares perfect milk froth that stays creamy for a long time.

What tools can you use to make milk froth? – From coffee machines to whisks

The selection of aids for frothing milk is large and very different. Some tools are easy to use, others require skill, practice and a little effort before you can create good milk froth.

Make milk foam with a whisk: If you don’t have a milk frother at home, you can simply use a whisk. To do this, first heat the milk. Attention: not warmer than 60 degrees. Then pour the milk into a large container and whip it with a whisk – similar to cream. If you do everything right, after a few minutes you will have great milk froth for cappuccino, latte macchiato and co.
Make milk froth with hand milk frother: The hand milk frother works similar to the whisk method. The cold milk is poured into the milk frother and heated on the stove. The milk is then foamed with the help of the existing sieve and by moving it up and down. The advantage of this milk frother is that you only need this one vessel.
Making milk froth with a battery-powered milk frother: If you use a hand-held milk frother to make milk froth, you start by heating the milk. Then you fill it in a glass or other tall container. Now dip the milk frother into the milk and froth it with up and down movements. With a little practice, you can easily create fluffy milk froth. The advantage of the battery-powered milk frother is that you can easily adjust the amount of milk to be whipped as needed.
Making milk froth with an electric milk frother: If you want to make milk froth with an electric frother, you don’t actually have to do much. Simply pour milk into the milk frother up to the mark and you’re ready to go. This is just as convenient as making milk froth with a coffee machine. The great thing: In addition to warm milk froth, some devices can also produce cold milk froth or simply heat the milk, e.g. for cocoa or a delicious children’s cocoa cappuccino.
Make milk froth with a coffee machine: If you want to treat yourself to a little luxury, you can afford a fully automatic machine. Most of these coffee machines can produce milk froth fully automatically. However, you actually choose a coffee drink, which the fully automatic machine prepares at the push of a button. So the fully automatic machines can make a great latte macchiato with three layers without you having to worry about anything.
Making milk froth with a steam nozzle: If you have a portafilter, you usually also have a steam nozzle or steam lance. When frothing milk, practice and perseverance are the main requirements. Although there are countless instructions and videos on the net, in the end you simply have to try and test it. Once you get the hang of the steam nozzle, you can always look forward to great, creamy milk froth.

Which types of milk are best suited for milk froth with the coffee machine?

Making milk froth with whole milk: Whole milk does not froth better than other types, but thanks to the high fat content it enhances the taste of the coffee or espresso.
Making milk froth with low-fat milk:: Low-fat milk can also be frothed well. However, since it contains less fat, it does not carry the coffee taste quite as well.
Make milk froth with fat-free milk:: It can also be frothed up, but here it is an absolute matter of taste whether you like the coffee afterwards.
Make milk foam with soy milk: Contrary to what is often claimed, soy milk is also suitable for foaming. However, it may well be that one variety foams better than another variety. Therefore simply test soy milk from different manufacturers.
Make milk froth with lactose-free milk: Anyone who suffers from lactose intolerance can also use lactose-free milk to conjure up super milk froth for cappuccino and the like.
Making milk foam with coconut and almond milk: Coconut milk and almond milk cannot be foamed. This is because the protein or protein content is too low. Although there are now frothable versions of these types of milk, fats and proteins have been added to them later. Everyone has to decide for themselves whether they want to drink these varieties.
Making milk froth with oat milk: Another way to make vegan milk froth is with oat milk. Because it is precisely here that many manufacturers have developed a barista version that makes it easy to create milk froth with and without a coffee machine.

However, if you have the feeling that your milk does not froth well, it is advisable to simply try a different brand. It may well be that the fat content of both milk products is the same, but the protein content is different. So you don’t have to bury your head in the sand immediately if you didn’t get the desired milk froth on the first try.

Latte art and how to decorate coffee from the coffee machine with milk froth

It’s all the rage, trendy cafés can’t do without it, and there are countless videos on the subject on YouTube: we’re talking about latte art – that’s the name of the design of coffee from the coffee machine with creamy milk froth.

It is an important discipline, especially for baristas, because it allows you to make a name for yourself and set yourself apart from the competition. Every year, baristas compete to see who can make the best latte art. Now some question marks will appear? Designing milk froth – please what? This type of design is part and parcel of trendy drinks such as the Flat White. Patterns also look great on a cappuccino.

What are the Latte Art Techniques?

The original variant of latte art is the artful pouring of milk froth into a cup of espresso. The milk froth should still be liquid and easy to pour. With the right technique you can create leaves, trees and hearts.

As with frothing milk itself, it also takes a little time to get the hang of the pouring technique. Once you have developed a knack for it, you can experiment and create imaginative patterns.

Another variant of latte art is the decoration with chocolate sauce. It starts frothing the milk. The milk froth is poured back into an espresso, but without a special pouring technique. Now chocolate sauce, toothpicks, stencils and other little helpers are used. You can also use caramel sauce if you like. Simply pour the sauce onto the milk froth and use the tools to decorate as desired. The imagination knows no limits. Just look on the internet for inspiration.

Can I make latte art myself?

Now, of course, the question arises whether you can do it too? Yes, with the right tools, anyone can become a latte artist at home. You need a milk jug, a coffee cup, espresso and of course milk froth. If you don’t want to pour, just decorate, you still need chocolate or caramel sauce and toothpicks.

If you have a portafilter with a steam wand, you will need some skill and practice to froth milk, but then you can create wonderfully creamy milk froth.

If you own a fully automatic machine, you can use the coffee machine to make the milk froth right away and then start your latte art project straight away.

With other types of froth, you need to test something that is the perfect consistency for latte art. And always remember: for latte art we need creamy and liquid milk foam, not foam!

And then it can start. Look around the internet, there are numerous videos and descriptions that are great for beginners. Try it out!

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Mashed Potatoes Without Milk: You Can Use This as an Alternative

You can also prepare creamy mashed potatoes without milk. We will tell you which ingredients are suitable for the potato main course or side dish.

Mashed potatoes without milk can be just as creamy as the classic recipe. Traditionally, mashed potatoes are made with cow’s milk. However, if you avoid dairy products, you can prepare the homemade mashed potatoes with alternative products.

In addition to milk alternatives, you need potatoes and spices of your choice. Potatoes are healthy because they contain protein, fiber and important micronutrients, among other things.

When choosing your ingredients, make sure they come from organic farming. In this way you avoid residues of chemical-synthetic pesticides in and on your food. You also reduce your carbon footprint if you choose regional potatoes.

Tip: Easily plant potatoes yourself.

Plant-based milk alternatives

To cook mashed potatoes without milk, you can switch to plant-based alternatives. These lactose-free and vegan products are particularly suitable:

Oat milk: Easily make your own oat milk from oatmeal and water. The oat milk has a slightly tart taste and goes well with the hearty recipe. You can also get oat flakes and oat milk from regional cultivation.
Soy milk: Milk made from soy is a popular alternative because it is nutritious and tastes creamy. However, soy milk is mostly imported and therefore contributes to more CO2 emissions.
Almond milk: With our simple quick recipe you can make almond milk yourself. It is a bit sweeter than other alternatives and gives the mashed potatoes a nutty note.

Alternatives to dairy products

If you want to cook your mashed potatoes without milk or milk alternatives, you can choose the following products:

Catch the cooking water from the potatoes and mix some of it with the potatoes as you mash. This preserves the aroma of the potatoes and you avoid wasting nutrients in the potato water. The starch contained in the water makes the mashed potatoes particularly creamy.
Vegetable broth is a flavorful alternative. Make your own vegetable broth and cook a hearty puree with it.
In addition to the vegetable broth, you can also use yeast flakes. They are flavorful and add a creamy texture to the mashed potatoes without milk. So that the mashed potatoes don’t get too dry, it’s good to mix the potatoes with yeast flakes and some water.
Use fats or oils. Vegan margarine and olive oil are flavor carriers and bind the potatoes into a smooth mass when pureed.
The amount of ingredients depends on the amount of potatoes you have. It’s best to drain off the cooking water, catch as needed, and then gradually add the milk alternatives until you get a creamy and smooth consistency.

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Shokupan: Fluffy Japanese Milk Bread

Shokupan is a soft Japanese milk bread. It is particularly juicy and resembles fluffy toast. We will show you how to prepare the delicious white bread vegan.

Shokupan (also Japanese milk bread or Tangzhong milk bread) is a popular bread in Japan and is known for its cloud-like texture. It is similar to light toast or French brioche, but is softer and particularly juicy thanks to the special preparation method. Translated, “Shokupan” means something like “eat bread”. The milk bread is used in Japan for sweet and savory sandwiches.

The special thing about Shokupan is that it stays fresh for a long time and retains its moisture. In addition to the high water content in the dough, the main reason for this is the Yudane or Tangzhong method. With this method of preparation, a pre-dough made of flour and hot water is mixed and worked into the dough. This is how the starch gels and can bind more water, giving the bread a fine-pored, moist crumb.

We’ll show you the faster version with the Tangzhong method, in which you prepare a classic piece of cooking. To do this, boil about seven percent of the flour with five times the amount of liquid. The Yudane method is very traditional, in which you prepare a brew with a little more flour (around 20 percent of the flour content) and the same amount of liquid the night before. The result of the two variants is very similar.

Vegan Shokupan: The recipe

You only need a few basic ingredients for the Japanese milk bread. It is best to buy these in organic quality. In this way you support ecological agriculture that is free of chemical-synthetic pesticides. For example, the organic seals from Demeter, Naturland and Bioland are recommended.

Ingredients:

25 g wheat flour (type 550)
60 ml water
60 ml vegetable milk
2 teaspoons dry yeast
180 ml vegetable milk
2 tbsp sugar
375 g wheat flour type 550
1 tsp salt
40 vegan butter
2 tbsp plant-based milk (for brushing)

Directions:

First you prepare the cooking piece. To do this, mix 25 grams of flour with a total of 120 milliliters of liquid (for example, you can use a mixture of 60 milliliters of water and 60 milliliters of plant-based milk). Boil the mixture, stirring constantly, until a thick paste forms. Allow the piece of cooking to cool down completely (preferably in the fridge overnight).
Next, prepare the yeast dough. Mix the dry yeast with the lukewarm plant-based milk, the sugar and the cooking stick. Then add the remaining flour, salt and softened vegan butter and knead for 10 minutes to form a smooth dough. The best way to do this is with the dough hook in a food processor, as the dough is very sticky. But with a little patience, you can also do it with your hands.

Cover and let the dough rise in a warm place for about an hour (or until it has doubled in size). Alternatively, you can let the dough rest in the fridge overnight and let it come to room temperature the next day before processing it further, until the volume has also increased significantly.
On a lightly floured work surface, divide the dough into three parts and roll them out into long, one-inch-thick ovals. Fold in the long sides to create straight edges and roll up the strand starting from the short side.

Grease a loaf tin and place the three rolls in the tin. Cover the dough and let it rise again for about an hour (or until doubled in volume).
Shortly before the end of the rising time, preheat the oven to 180 degrees Celsius top/bottom heat. Brush the dough pieces with plant-based milk and bake the shokupan for around 35 to 40 minutes until golden brown.
After baking, turn the shokupan out of the pan and let it cool on a wire rack before slicing.

Make Shokupan yourself: Tips for the preparation

The right flour: The fluffy consistency of Shokupan is best achieved with type 550 light wheat flour, as this has a higher protein content than classic 405 wheat flour. But conventional light wheat or spelled flour also works. You should not use wholemeal flour for the recipe.
Loaf pan with lid: Shokupan is often baked in Japan in a loaf pan with a lid (also called a Pullman loaf pan or pan de mie pan). This gives the white bread the classic square toast shape and also remains light on the surface.
Adjust the sweetness: If you want the bread to be savory, you can reduce the amount of sugar. How sweet your bread is also depends on the vegan milk, because oat milk is naturally much sweeter than unsweetened soy milk. Alternatively, you can also use coconut blossom sugar or date syrup to sweeten. However, this affects the color and taste of the bread.
Shokupan sandwiches: Shokupan is particularly popular in Japan for its savory and sweet sandwiches, the so-called “sandos”. They are topped with eggs or Japanese schnitzel, for example. If you want to prepare vegetarian Sandos, you will also find recipes for vegan scrambled eggs or vegan schnitzel as a topping on our website. Shokupan is also very suitable for poor knights.

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Dominica

Can you tell me about the use of coconut milk in Dominican cooking?

Introduction: Coconut milk in Dominican cuisine

Coconut milk is a prominent ingredient in Dominican cuisine, adding a creamy and rich flavor to dishes that are unique to the island’s culinary traditions. It is a versatile ingredient that can be used in both sweet and savory dishes, and is often a key component in many traditional Dominican recipes. The use of coconut milk in Dominican cooking is a reflection of the island’s tropical climate, which is ideal for cultivating and harvesting coconuts.

History of the use of coconut milk in Dominican cooking

Coconut milk has been a staple ingredient in Dominican cooking for centuries, dating back to the time of the Taino people, who were the island’s original inhabitants. The Taino people used coconut milk in many of their traditional dishes, such as a stew made with fish and yucca, which was cooked with coconut milk and spices. When the Spanish colonized the island in the 15th century, they introduced new ingredients and cooking techniques, but coconut milk remained a key ingredient in many dishes. Today, coconut milk is used in a wide variety of Dominican dishes, from soups and stews to desserts and beverages.

Nutritional value of coconut milk in Dominican dishes

Coconut milk is a rich source of vitamins and minerals, making it a nutritious ingredient that adds flavor and nutrition to Dominican dishes. It is high in fiber, protein, and healthy fats, and contains vitamins C, E, and B-complex, as well as iron, potassium, and magnesium. Coconut milk is also lactose-free, making it a good option for those who are lactose intolerant or have dairy allergies.

Popular Dominican dishes made with coconut milk

Coconut milk is used in many of the signature dishes of Dominican cuisine, including sancocho, a hearty stew made with meat, vegetables, and tubers; locrio, a rice dish similar to paella; and habichuelas con dulce, a sweet dessert made with red beans, coconut milk, and spices. Other popular dishes that feature coconut milk include arroz con coco, a coconut rice dish; camarones en coco, shrimp cooked in coconut milk and spices; and dulce de leche de coco, a sweet coconut milk pudding.

How to make coconut milk from scratch in Dominican Republic

Making coconut milk from scratch is a common practice in the Dominican Republic, and it is a simple process that can be done at home. To make coconut milk, you will need fresh coconut meat and water. First, crack open the coconut and remove the meat from the shell. Then, blend the coconut meat with water in a blender or food processor. Strain the mixture through a cheesecloth or fine mesh strainer to remove any pulp. The resulting liquid is coconut milk, which can be used in a wide variety of dishes.

Substitutes for coconut milk in Dominican recipes

If you don’t have access to fresh coconut or coconut milk, there are several substitutes you can use in Dominican recipes. Some alternatives include almond milk, soy milk, oat milk, or cashew milk. However, it’s important to note that these substitutes may alter the flavor and texture of the dish, and may not provide the same level of richness and creaminess that coconut milk does.

Buying and storing coconut milk in Dominican Republic

Coconut milk is readily available in most grocery stores and markets throughout the Dominican Republic. It is sold in cans or cartons, and can be stored at room temperature until opened. Once opened, coconut milk should be refrigerated and used within a few days. It is also important to read the label carefully and choose a brand that does not contain added sugars or preservatives.

Conclusion: Enjoying the taste of coconut milk in Dominican cuisine

Coconut milk is an important ingredient in Dominican cooking, adding flavor, nutrition, and versatility to many traditional recipes. Whether you’re making a savory stew or a sweet dessert, the creamy and rich taste of coconut milk is sure to delight your taste buds. By learning about the history and uses of coconut milk in Dominican cuisine, you can discover new flavors and techniques that will enhance your culinary skills and enrich your dining experiences.

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Food

The New Trend Drink Turmeric Latte or Golden Milk

Turmeric Latte is the latest craze. The sun-yellow hot drink, also known as golden milk, is said to wake you up, strengthen your immune system and curb your appetite – all thanks to the power of the turmeric root.

While turmeric has been used as a natural remedy in the tradition of Ayurveda for centuries, the yellow spice was previously known in European latitudes as the main ingredient in curry powder. With the invention of the turmeric latte, the sun-yellow powder could now also start its triumphal march at the coffee bar, because turmeric is considered an all-around healthy, sustainable pick-me-up. The hot drink with turmeric and ginger has long been known as “golden milk” to yogis.

According to a study by the University of Michigan, the plant substance curcumin, which is responsible for the intensive color of the spice, strengthens the cell membranes and thus increases their resistance to diseases. In addition, turmeric is said to relieve stomach problems and promote blood circulation – these properties have not yet been scientifically proven.

In Ayurveda, turmeric is one of the “hot spices”. It is credited with having an internally cleansing, healing, detoxifying, and blood-purifying effect. The complexion is also said to improve with the yellow spice.

Turmeric Latte: Is The Drink Really Healthy?

On paper, the positive effects of an afternoon turmeric latte sound excellent – but can the drink also keep up with coffee in terms of taste and stimulating effect?

To find out, we in the EAT SMARTER editorial team brewed our own turmeric latte.

The basic recipe for a turmeric latte

Take a cup of milk, a teaspoon of turmeric powder, half a teaspoon of grated ginger, a pinch of pepper, and a teaspoon of honey, heat all the ingredients in a saucepan, and let them steep for ten minutes.

We topped the sun-yellow milk mixture with some milk froth for a café latte-like look. The turmeric latte can also be prepared vegan: Soy or almond milk is a good milk substitute here. If you like it more exotic, you can also use coconut milk. Instead of honey, the vegan turmeric latte is sweetened with agave syrup.

The taste test: how does turmeric latte taste?

While turmeric stands out in savory dishes for its color rather than its aroma, the spice is clearly the driving force behind the turmeric latte. The drink tastes sweet and spicy at first, then the tart, slightly bitter turmeric aroma comes along – not unpleasant, but takes a little getting used to. Milk and ginger go surprisingly well together.

Our conclusion: Unusual, but good! Even the appetite for sweets was limited after a cup of turmeric latte. With a nutritional value of 120 kcal per cup, a honey-sweetened turmeric latte is a great alternative for the morning or afternoon. Its sunny yellow color also helps to cheer up the mood on cloudy days.

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Food

New Hype about Milk Alternatives

Soy milk, almond milk, and the like have become competitors for good old cow’s milk in recent years. And now they have to tremble again because the pea milk is on the rise! The company “DrinkStar” produces the drink based on vegetable peas.

Pea milk: the must-have of the season?

It is white and looks like conventional cow’s milk, and yet it is not: Pea Milk. But neither the color nor the taste should be reminiscent of peas. In May 2016, the US manufacturer “ripple” brought the special milk alternative to the American market, which consists of a mix of yellow peas, sunflower oil, cane sugar, and algae oil.

Pea milk is so healthy

Pea milk contains important omega-3 fatty acids and is rich in calcium. It is also considered a protein bomb among vegan milk alternatives. One portion, i.e. around 200 milliliters, should contain an impressive 8 grams of protein. This would make pea milk just as rich in protein as soy and cow’s milk.

Of course, a distinction must be made here between vegetable and animal protein: the latter is similar in composition to body protein and can therefore be utilized somewhat better. But vegetable protein also has significant advantages over animal protein. Purines, saturated fatty acids, and cholesterol are hardly included.

Pea drink

The Rosenheim beverage specialist DrinkStar has developed a German version of pea milk. PRINCESS AND THE PEA is naturally lactose, gluten, and allergen-free, making it a good alternative for people with food allergies or intolerances. The protein content is comparable to the protein content of classic cow’s milk. The milk alternative is enriched with calcium and refined with rapeseed oil containing omega-3 fatty acids.

The pea drink can either be drunk pure or used to refine coffee, tea, and muesli as well as in the preparation of meals.

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