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Now You Can Make Non-Dairy Milk Quickly & Easily
There is a growing trend to consume less dairy milk as more people are discovering the benefits of non-dairy milk. Many stores and supermarkets are now selling soy (soya) milk, rice milk and even almond milk. People find that switching to non-dairy milk is better for health in two principal ways:
There is a growing trend to consume less dairy milk as more people are discovering the benefits of non-dairy milk. Many stores and supermarkets are now selling soy (soya) milk, rice milk and even almond milk. People find that switching to non-dairy milk is better for health in two principal ways:
(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.
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.
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 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 using a special milk-maker or not. But with a milk-making machine you have the additional burden of having to take apart and 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.
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.
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.