Recently, there was a debate among some interested parties in India about whether vegan milk was better than dairy milk or vice-versa. During the debate, the Managing Director of Amul, Mr. R S. Sodhi, referred to vegan milk as “nothing but lab chemicals.”
It was a kind of a sweeping statement because vegan milk and “lab-engineered” milk are actually two different products. The vegan milk currently available is made from natural ingredients, some grains, legumes, or seeds mixed with plain water.
I felt like responding and posted a YouTube shorts video with the title “Is Vegan Milk Natural or Lab chemicals?” Now I think this topic also deserves a website article, and here it is.
Vegan Milk Facts
We can make vegan milk at home with suitable seeds, legumes, or grains and without any artificial chemicals. Let me give a few examples of plant-based milk and what ingredients we need to make them:
Soy-milk: Soybeans and water.
Almond Milk: Almonds and water.
Cashew Milk: Cashew nuts and water.
Peanut Milk: Peanuts and water.
As it is clear, water is the only “chemical” we need.
Lab-engineered milk, on the other hand, is made using a process called microbial fermentation. It is identical to dairy milk but is free from cholesterol, lactose, hormones, or antibiotics. Lab-engineered milk is not yet commercially available.
But whenever it becomes available, it will be better than dairy milk and it would still be possible to make cheese from it. Here is a video on one company from Israel (Remilk) in the processing of bringing lab-engineered milk to us: Real Milk But No Cows.
And while we eagerly await the commercial launch of lab-engineered milk, we can buy or make plant-based milk ourself, and embrace the idea of health with compassion.
Contrary to what some of us believe, there are several plant-based sources of complete protein that, individually or in combination, can meet our daily requirement of all the essential amino acids. This YouTube video has the details:
Thank you for reading.