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:
Firstly, you avoid the unhealthy aspects of dairy milk (too numerous to mention in this short article). And secondly, you benefit from the super-nutritious and delicious aspects 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.
Many people think that making non-dairy milk is complicated and requires special milk-making equipment. But in fact, a new and easy method makes it quick and simple to make non-dairy milk whenever you like.
The belief that special milk-making equipment is required has been generated by the marketing of soy milk-making machines. The machines are said to make soy milk ‘automatically’ by simply putting the ingredients into the machine. Then when 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 work: the same preparatory work applies, whether or not using a special milk-maker. With a milk-making appliance you have the additional burden of having to take apart and thoroughly clean all the components afterwards.
A milk-making machine is less effective at squeezing out all the milk (this is done much more effectively and quickly using a simple strainer). With a milk-maker you are generally left with soggy residue that has not been fully squeezed out.
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 (i.e. the highly nutritious left-over residue) usually ends up being too soggy when using a milk-making machine. Soggy okara is more difficult to keep, or freeze, or use with other food preparations.
If adding condiments such as vanilla extract, maple syrup, etc. you cannot check the taste of the mixture while you are making it in the machine.
A milk-maker produces milk with inferior nutritional value. This is so because it is difficult to control the heating/boiling process, and consequently the nutritional value of the milk is affected. Valuable plant oils, enzymes and vitamins are easily destroyed with heat. The bottom line is that you get over-boiled milk with inferior nutritional value.
If you wish, you can simply buy non-dairy milk sold commercially from a retailer (many supermarkets sell soybean and rice milk). Unfortunately, you are likely to have a limited choice. Also, buying non-dairy milk for the whole family can be quite expensive. It is much cheaper to make your own milk. Furthermore, some commercial non-dairy milks are high in added sugars and may have other additives.
When you discover the wonderful variety of flavours of home made milk you will never want to go back to buying any kind of milk, whether dairy or non-dairy. Non-dairy milk is quick and easy to make, is highly nutritious, and is super delicious, and everybody in the family will always want it.
