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.

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.

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 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-maker is always going to be less effective at extracting milk (nothing can beat a strainer and the human hand and when it comes to extracting the milk!). With a milk-maker the left-over residue is not fully squeezed out, which is a waste of milk.

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.

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.

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.

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.

Popularity: 3% [?]

Share This