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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 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.

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 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.

Many milk recipes cannot be made using a milk-making machine as it is principally designed for soybeans. A blender is usually much more effective than the limited mixing capability of a milk-making appliance.

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.

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.

Tags: Health

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