New Method Shows Easy Way to Make Non-Dairy Milk
The many unhealthy aspects of dairy milk are becoming increasingly recognized. Consequently, some people are giving up dairy milk (or consuming less) and switching to non-dairy milk. Shops everywhere are now selling soy (soya) milk – even other milks such as almond or rice milk. Your health benefits in two big ways when you switch to non-dairy milk:
<(i) You avoid the harmful aspects of dairy milk (too numerous to mention here). And (ii) you greatly benefit from the delicious and super-nutritious nature of non-dairy milk.
Most people think ’soy’ when it comes to finding an alternative to regular milk. But there are many wonderful plant-based milks that provide a wide variety of mouth-watering flavours: creamy, nutty flavours of nut milks, exotic delicious seed-based milks, wholesome grain milks, and of course soy milk. Once you taste some of these non-dairy milks you will never want to go back to dairy milk.
Making non-dairy milk used to be considered a complicated procedure requiring special milk-making equipment. But a new and easy method now makes it quick and simple to make non-dairy milk without the use of special equipment.
The idea that you need special milk-making equipment has been generated by the marketing of soy milk makers. These are machines that promise to make the soy milk automatically. The idea is that all you have to do is put the ingredients into the machine, switch it on and that’s it. You come back later and your milk is ready.
In reality, a milk-maker increases the workload, reduces the nutritional value, and is more time consuming. This is why:
More hassle: the same preparatory work applies, whether making milk with or without a dedicated milk-maker. But with a milk-maker you have the additional job of having to dismantle and clean all the components after making the milk.
A milk-maker is always going to be less effective at extracting milk (nothing can beat a strainer and the human hand and when it comes to extracting the milk!). With a milk-maker the left-over residue is not fully squeezed out, which is a waste of milk.
Many milk recipes cannot be made using a milk-making machine as it is principally designed for soybeans. A blender is usually much more effective than the limited mixing capability of a milk-making appliance.
The okara (residue) tends to end up too soggy when using a milk-making machine, making it more difficult to freeze or use in other recipes.
When adding condiments (e.g. vanilla extract, maple syrup, salt, etc.) you cannot check the taste of the mixture while you are making it in the machine.
Biggest drawback: It is difficult to control the heating/boiling process, and as a result, the nutritional value of the milk can be affected (vitamins and plant oils are easily destroyed with heat). Bottom line: milk-making machines produce milk with poor nutritional value compared to making milk without such a machine.
Clearly, you may if you wish, simply buy non-dairy milk from a health-food store or supermarket. You are likely to have a limited choice (usually just soy or rice milk) and it can be quite expensive compared to making your own milk at home. Also, some commercial non-dairy milks can be high in added sugars and they may contain preservatives.
As soon as you start making milk you will not want to go back to buying milk, dairy or non-dairy. When you see how home-made milk is so quick and easy to make it will become second nature. Best of all, as home-made milk is super-nutritious and absolutely delicious, you will always want it.
