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 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.

When it comes to non-dairy milk don't just think 'soy milk'. There are so many kinds of non-dairy milk that offer a great variety of absolutely delicious flavours. For example, the cool, creamy nutty flavours nut milks are truly mouth-watering. Then you have the exotic and delicious flavours of seed-based milks such as sesame seeds and pumpkin seeds. As soon as you start using non-dairy milk and experience the sheer pleasure of the taste and nutrition, you will not want to go back to cow's 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.

Soy milk-makers have been marketed vigorously and this has generated the belief that making milk without a special machine is difficult and time-consuming. The concept of a dedicated milk-maker is that all you have to do is put the ingredients into the machine, then come back later and your milk is ready.

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

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.

Less effective at extracting milk (nothing can beat the human hand and a strainer when it comes to extracting the milk!). With a milk-maker you are left with a soggy mess of left-over residue.

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 (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.

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.

Once you start making your own milk most people never go back to buying any kind of milk, dairy or non-dairy. As soon as you see how home-made milk is so tasty and nutritious, and as soon as you realize how quick and easy it is to make you will never want to go back to buying commercial milk.

About the Author

Get more information now 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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