Let’s say I was about one when I made the switch to store-bought milk, and from then on out I was pretty sure the only white drink in the world was 2% milk from the udder of a cow. It was a long time before someone said, “Here, try this, it’s goat milk.” Of course I thought them heretical, to be banished to the darkest corner of the Earth. I bellowed, “Goats don’t make milk! How dare you! Remove that imitation abomination from my fine glassware and apologize to the Great Bovine for your insolence!”
The only variation I permitted was the addition of chocolate to the flavor, and sometimes Oreo crumbs.
However, my world of cow-dominated dairy products continued to crumble as I aged.
Soon people were telling me that American and Cheddar were not the only types of cheese in the world. What! “Why yes,” they said, “there’s gouda and bleu and pepperjack. This one with the holes is called swiss. That one: provolone, and the other: brie.” I tried these foreign creations with contempt. How could they be cheese if they were not orange? And this one, this brie, is like a thick custard, so little like the cheese of my youth that there must’ve been a mistake. “No, no,” they said, “cheese comes in all shapes and sizes. Your pizza features mozzarella. Your spaghetti is sprinkled with parmesan. See this cheese here, it’s called feta, and this type has been made of sheep’s milk.”
The blasphemy stung deep. I could handle news of cheese varietals, but this? No! Only cow’s milk could create such a wonder as cheese! “Try this,” they said, passing me a scrap of baguette with a white cheese spread. I did, and it was quite delicious, and they said, “That’s goat cheese.”
They’d invaded my milk and now my cheese! These bleating, skipping creatures of the hillsides. Trouble was, I really liked goat cheese. It was apparent that my loyalty to cows had blinded me from the reality: there were other cheeses, and more shockingly, there were other milks, and not just those from other animals. “Look here,” they said, taking me to the supermarket. “We have soy milk, almond milk, coconut milk, and even rice milk. And did you know there’s such a thing as buffalo milk?”
My God, I remember thinking. Have we lost our minds? We’re milking almonds, now?
The point I want to make is, certainty about anything is denial of the idea that alternatives exist. I think we tend to have a problem with this, as a global society, which leads to many arguments. We get stuck in our little worlds, our opinions and our beliefs, and when we discover that there are other options out there, we sort of freak out. People who feel like they’re absolutely correct are likely to be disproven, and unfortunately, they probably won’t take it very well. That said, never be certain, stay open minded, and remember: there are always other milks.
3 thoughts on “17. Other milk”
next thing you’ll try and tell me is there are different kinds of CHOCOLATE other than Milk chocolate. bah! wouldn’t that be hilarious !!!
Head over to E-mart and pick up a bottle each of coffee milk, strawberry milk, kiwi milk, melon milk and banana milk!