Milk is now trendy. It is definitively the new “it” food, according to Lessley Anderson of Chow.com. Not because there has been any monumental or compositional shift in what constitutes milk, but simply because we, as humans, are hungry (or in this case, thirsty) for reinvention and ballyhoo.
According to the piece titled, “Designer Milk: The New ‘It’ Food,” milk has been adopted by chefs around the country who are eager to exploit and ennoble the elemental extraction that is simply milk. Celebrity chefs David Chang of Momofuku in New York City, has embraced milk in his recent elaboration of the Momofuku concept, Momofuku Milk Bar. There is a milk bar in Chelsea Market in Manhattan, and the New York Times recently directed their culinary eye toward the trend of alcoholic milk shakes. But beyond New York City (which is a world onto itself), there have been countless other milk-based developments and outbreaks of dairy-laced hype throughout the country.
Artisan and decidedly experimental ice cream shops dot the United States with a fresh, if not whimsical take, on ice cream and milk products, and yogurt (which ran the risk of being killed off by its association with the 70s decade) is also becoming a niche ingredient.
In addition, there has been much ink spilled on the subject of raw milk recently, and the legions of the faithful that are willing to take a bullet (or at least get a tummy ache) for the right to drink the contraband. While the raw milk debate may be somewhat polarizing, it is fair to say that milk, while maybe not quite the “it” food it is purported to be, is apparently having somewhat of a moment in the limelight.