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.
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-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.
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.
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.
When you discover the wonderful variety of flavours of home made milk you will never want to go back to buying any kind of milk, whether dairy or non-dairy. Non-dairy milk is quick and easy to make, is highly nutritious, and is super delicious, and everybody in the family will always want it.
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