EIGHT thousand years ago, one of our ancestors had the bold idea to collect and drink animal milk. This was a game-changer: here was a beverage that was not only easy to obtain yet rich in nutrients. Through the centuries, milk in its many forms has become a staple in diets across the world.
Fast-forward to the 21st century and milk production is an industrial process in many places, but this comes at a large environmental – and if you ask me, ethical – price. It is my mission to create authentic animal-free milk.
I don't mean plant-based alternatives such as nut "milks" and the strange chemical cocktails of emulsifiers and oils that are marketed as "cheese". In fact, I was suffering through a particularly disappointing vegan bagel a few months ago when something occurred to me: the main things missing from its bland, runny cream cheese were a ...
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