New Easy Way to Make Non-Dairy Milk
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 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.
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.
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 (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.
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.
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.
Article Source: http://www.search-raven.com
About the Author
Using a special new method, you can now make your own milk in just a few minutes, using ingredients that can easily be kept at home. Also see www.about-milk.info.
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by: RussellEaton
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