Many people are consuming less dairy milk as they gradually switch to non-dairy milk. Increasingly, supermarkets everywhere are selling soy (soya) milk, rice milk and almond milk. Switching to non-dairy milk is better for your health in two big 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.
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 fact, by using a milk-making machine the job of making milk becomes more time-consuming and the result is less satisfactory. Here are the main disadvantages of using a milk-making machine:
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.
You are very restricted in what you can make with a milk-making machine – normally just soybean milk. A blender is much more versatile than the limited mixing capability of a dedicated soy milk-maker.
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 such as maple syrup or vanilla extract, it is impossible to check the taste of the mixture while it is being made 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.
You can of course simply buy non-dairy milk sold commercially in supermarkets and health stores. The disadvantage is that you will have a limited choice, and it can be quite expensive. Furthermore, some commercial non-dairy milks are high in added sugars and 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.
Get more information now about a new and easy way to make milk without using any kind of special milk-maker, see Make Your Own Milk . See also www.about-milk.info.