New Method Shows Easy Way to Make Non-Dairy Milk
Author: RussellEaton Total views: 14 Word Count: 581
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.
Some people have the impression that making non-dairy milk is time consuming or that it requires special milk-making equipment. In fact, a new and easy method makes it quick and simple to make non-dairy milk at any time.
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.
The reality is somewhat different. Here are the disadvantages of using a milk-making machine:
More work: the same preparatory work applies, whether or not using a special milk-maker. With a milk-making appliance you have the additional burden of having to take apart and thoroughly clean all the components afterwards.
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.
Most milk recipes cannot be made using a milk-making machine, and very often a blender is much more effective than the limited mixing capability of a milk-making machine.
The okara (residue) tends to end up too soggy when using a milk-making machine, making it more difficult to freeze or use in other recipes.
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.
Clearly, you may if you wish, simply buy non-dairy milk from a health-food store or supermarket. You are likely to have a limited choice (usually just soy or rice milk) and it can be quite expensive compared to making your own milk at home. Also, some commercial non-dairy milks can be high in added sugars and they 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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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. More information can be found at www.about-milk.info.
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