oljemjölk

Oljemjölk, literally oil milk in Swedish, refers to a non-dairy emulsion designed to resemble milk in appearance and texture. It is an oil-in-water emulsion where oil droplets are dispersed throughout water, often with the help of an emulsifier or high-shear blending. Unlike dairy milk or plant-based milks, oljemjölk does not contain lactose or milk proteins, and its nutritional profile depends largely on the chosen oil and any added stabilizers.

Creating oljemjölk typically involves vigorous mixing or homogenization of oil with water, sometimes with lecithin, mustard, or other emulsifiers to improve stability. Some recipes use fortified or protein-containing ingredients to better mimic the mouthfeel of dairy milk, while others rely solely on oil and water for a lighter, oil-forward beverage. The result can range from transparent to opalescent, with the flavor influenced by the type of oil used (neutral oils for a milk-like taste, or olive and other oils for distinct notes). Because it lacks the proteins and carbohydrates of dairy milk, oljemjölk may separate over time and is usually best used soon after preparation or kept refrigerated and shaken before use.

In practice, oljemjölk appears mainly in culinary experiments, vegan cooking, and demonstrations of emulsions rather than as a common commercial product. It is distinct from both dairy milk and commercially available plant-based milks, serving as an alternative for those exploring oil-based textures, flavor profiles, or dairy-free beverages.