New Easy Way to Make Non-Dairy Milk

by: RussellEaton
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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 all the unhealthy aspects of cow's milk (too numerous to mention in this article). Secondly, you will greatly benefit from the truly delicious and highly nutritious aspects of plant-based milks.

Don't just think 'soy' when it comes to non-dairy milk. There are many kinds of plant-based milks offering a wide range of mouth-watering flavours such as the various nut milks, seed-based milks, grain milks, and soy milk. Once you taste two or three kinds of non-dairy milk, and experience the sheer cool delicious taste you will never want to go back to dairy milk.

Some people have the impression that making non-dairy milk is time consuming or that it requires special milk-making equipment. In fact, a new and easy method makes it quick and simple to make non-dairy milk at any time.

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.

The reality is somewhat different. Here are the disadvantages of using a milk-making machine:

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.

Most milk recipes cannot be made using a milk-making machine, and very often a blender is much more effective than the limited mixing capability of a milk-making machine.

The okara (left-over residue) tends to end up being too soggy when using a milk-making machine. This makes the okara more difficult to keep or freeze for future use with savoury dishes.

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.

The biggest drawback of a milk-maker is that you cannot control the boiling temperature or indeed any part of the milk-making process. As a consequence, the nutritional value of the milk can be affected more than necessary. Many vitamins, health-promoting enzymes, and oils are easily destroyed with heat. The consequence of using a milk-maker is milk with poor nutritional value compared to making milk without such a machine.

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.

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.

About the Author

To find out more about a new and easy way to make delicious milk without the use of a special milk-maker, see Make Your Own Milk. See also www.about-milk.info.  

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