soy for baking/cooking and almond for cereal, coffee and drinking with brownies :)
but i only roll my own these days 'cause i'm a bit crazy about unnecessary additives - especially excess calcium.
Just curious as someone who is always struggling to get enough calcium, why do you feel like it's too much in fortified milks?
I believe that calcification of the body is at the root of many common diseases - like heart disease, cancer, arthritis, kidney stones, osteoporosis, metabolic syndrome, etc.
As I started checking the ingredients of products around my house I found some form of calcium is being added to almost everything from vitamin capsules, canned tomatoes, almond milk, tofu, pickles, olives, flour, granola bars, cereal and even my toothpaste! It also seems that most products are using the cheaper sources like calcium carbonate, lactate, citrate, or gluconate - which aren't nutritionally useful.