If your goal is “efficiency”, butter gives you more dairy per unit cost. Milk has a lot of water in it, and removing that water and treating the resulting solids different ways gives you different dairy products, of which butter and cheese are two examples.
A stick of butter is not a substitute for a glass of milk, illustrating my point that a fist full of almonds isn’t a substitute for a glass of almond milk.
I don’t have it backwards, I said precisely what I meant.
What do you mean by “greater”? Yes, an almond is more densely “almond” than if it’s diluted with water.
Butter has more dairy solids than milk. Would you consider butter “far greater” than milk?
Almond milk is around 4% almonds.
Whole milk is around 5% butter. (It takes about 22 pounds of whole milk to make a pound of butter).
Milk is 85-90% water, similar to any plant milk.
The point is that different foods aren’t substitutes for one another.
You don’t buy dairy to most efficiently buy milk fats and whey, you’re making cereal or a sauce.
If you’re looking at milk and asking how much isn’t water to decide what to buy, then I weep for your buttery fruit loops.
Actually, an aged cheese like Parmesan might be more efficient. Cheese retains milk fat as well as proteins, and the aging will remove even more water.
Or powdered milk. Just sprinkle a few spoonfuls on your cereal (or rolled oats since they’re more concentrated), eat them dry and have a glass of water.
If your goal is “efficiency”, butter gives you more dairy per unit cost. Milk has a lot of water in it, and removing that water and treating the resulting solids different ways gives you different dairy products, of which butter and cheese are two examples.
A stick of butter is not a substitute for a glass of milk, illustrating my point that a fist full of almonds isn’t a substitute for a glass of almond milk.
The problem is I believe you’ve got that exactly bsckwards in that a fistful of almonds is potentially far greater than a glass full of almond milk
I don’t have it backwards, I said precisely what I meant.
What do you mean by “greater”? Yes, an almond is more densely “almond” than if it’s diluted with water.
Butter has more dairy solids than milk. Would you consider butter “far greater” than milk?
Almond milk is around 4% almonds.
Whole milk is around 5% butter. (It takes about 22 pounds of whole milk to make a pound of butter).
Milk is 85-90% water, similar to any plant milk.
The point is that different foods aren’t substitutes for one another.
You don’t buy dairy to most efficiently buy milk fats and whey, you’re making cereal or a sauce.
If you’re looking at milk and asking how much isn’t water to decide what to buy, then I weep for your buttery fruit loops.
Actually, an aged cheese like Parmesan might be more efficient. Cheese retains milk fat as well as proteins, and the aging will remove even more water.
Or powdered milk. Just sprinkle a few spoonfuls on your cereal (or rolled oats since they’re more concentrated), eat them dry and have a glass of water.