As plant-based substitutes question cow’s milk dominance, traditional meets innovation in Germany’s dairy aisles. Although milk has long roots in German cuisine and culture, changing tastes, environmental issues, health concerns, and economic considerations are altering consumption patterns. Given that 15% or so of Germans have lactose intolerance, plant-based choices are becoming more appealing. Environmental impact is also very important; cow’s milk production calls for much more water resources and produces almost five times more CO₂ than oat or soy substitutes. Still, cow’s milk provides more nutrients and greater satiety than many plant substitutes. Which choice are Germans going for? The response reveals a careful mix between sustainability and tradition; many homes today embrace both.