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MEN'S BASKETBALL
THURSDAY, MARCH 29, 2012
THE UNIVERSITY DAILY KANSAN
By the numbers
MATT GALLOWAY
mgalloway@kansan.com
December 10,2011
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Drink this:
Milk alternatives
Four options for the lactose intolerant. //SARA SNEATH
If you have a milk allergy, a dietary restriction or you're just not a fan of cow's milk, there are plenty of milk alternatives available in grocery stores. However, what I wanted to know is how they taste on cereal or, more importantly, in macaroni and cheese.
SOYMILK: Haley Gilchrist stopped drinking dairy milk three years ago in an attempt to minimize her use of animal byproducts. Gilchrist, a freshman from Wichita, says she primarily drinks unsweetened soymilk. Soymilk is a bit sweeter than cow's milk and has a slight beany aftertaste. Gilchrist says sweetened soymilk is also good, but may be too sweet for cooking.
COCONUT. This is not just the juice from the center of the coconut, but from coconut meat
as well as the juice. Because of this it's thicker and sweeter than soymilk. I would not put this in my mac and cheese, or in my cup for that matter. However, it makes a sweet milk mustache.
RICE: Rice milk is thinner than other milks, but comes the closet of all to the taste and smell of dairy milk. It is mildly sweetened and would be great in cooking or on a bowl of cereal. I liked the oat taste so much I was ready to cast off dairy milk for good, until I saw the percentage of carbohydrates: Rice milk has 8 percent carbohydrates compared to the 4 percent in whole organic dairy milk.
ALMOND: Mica Mendez says unsweetened almond milk has a bitter aftertaste, like drinking liquid almonds. Mendez, a sophomore from Lawrence, says the bitterness is less noticeable in cooking. Sweetened almond milk is very similar in taste and texture to coconut milk. Mendez describes it as melted ice cream.
PHOTO BY SARA SNEATH
If you're cooking, rice milk, unsweetened almond milk or unsweetened soymilk will do the trick, even in macaroni and cheese. Rice milk is also a satisfying alternative to cereal. Taken straight, none of the alternatives have the buttery sweet taste of dairy milk.
Drink this:
Lassi
A traditional drink of India. //SARA SNEATH
SWEET LASSI INGREDIENTS:
2 CUPS CURD
1 TABLESPOON SUGAR
2 DROPS VANILLA EXTRACT
People in India drink lassi to cool down from the Indian heat after long hours of work, Bhargavi Krishnan Arvind says. There are two types of lassi, she says, one sweet and one salty.
When I first heard lassi was made from yogurt or curd, I thought it might have a smoothie-like consistency. It is actually more akin to frothy milk. The drink is filling and has an almost carbonated taste from the live and active milk culture, an ingredient in the curd. Arvind, a graduate student from Chennai, India, says the salty version is more diluted than the sweet version and is often drunk after a heavy lunch.
The northwest Indian state of Punjab is famous for its lassi, Greesha Umapathi Santosh says. Santosh, a graduate student
from Bangalore, India, gave me a Punjab recipe for sweet lassi. You can buy the curd at the Mediterranean Market, at Bob Billings Parkway and Kasold Drive, or you can make it from scratch.
At the Mediterranean Market, two cups cost $2 and saved me the eight to 12 hours Santosh says it takes to make homemade curd. Check the ingredients for pectin and gelatin when buying curd at the store, she says. These ingredients will not give you the authentic lassi taste. The Dana brand sold at the Mediterranean Market does not contain either of them.
For sweet lassi, add the curd, sugar, cardamom and 2 drops of vanilla extract to a large bowl. You can also use powdered sugar or honey as a sugar alternative. Next, whisk the mixture until it becomes frothy. Finally, pour the mixture into a cup with a half cup of crushed ice.
You can also find lassi at India Palace, 129 E. 10th St., and Curry in a Hurry, 1111 Massachusetts St.
PHOTO BY SARA SNEATH
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