We’re studying milk and milk products this week in my Food Science class at Boston University. We taste-tested several milk products and milk-alternatives that might be useful to recommend to patients who need to up their calcium intake or are lactose intolerance. Understandably, the argument goes that if you’re counseling someone with milk allergies or lactose intolerance, you need to be well-versed in what other choices are out there to help meet calcium and vitamin D needs. And, don’t recommend something to patients without having tried it yourself. Makes sense, right?
There were several drinks on the list that were new to me, including goat milk (the apparently soon-to-be-mainstream foodie favorite) and Kefir. I know Kefir has been around for a long time and is popular with people because it has probiotics, but I’d yet to get on board. We tried different varieties in class: plain, peach, and raspberry. The plain version was mouth-puckeringly sour. But the raspberry one was delicious!
