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 the unhealthy aspects of dairy milk (too numerous to mention in this short article). And secondly, you benefit from the super-nutritious and delicious aspects of non-dairy milk.

Don't just think 'soy' when it comes to non-dairy milk. There are many kinds of plant-based milks offering a wide range of mouth-watering flavours such as the various nut milks, seed-based milks, grain milks, and soy milk. Once you taste two or three kinds of non-dairy milk, and experience the sheer cool delicious taste 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 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 reality, a milk-maker increases the workload, reduces the nutritional value, and is more time consuming. This is why:

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.

A milk-maker produces milk with inferior nutritional value. This is so because it is difficult to control the heating/boiling process, and consequently the nutritional value of the milk is affected. Valuable plant oils, enzymes and vitamins are easily destroyed with heat. The bottom line is that you get over-boiled milk with inferior nutritional value.

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.

Using a new and unique method, you can now make your own milk in less than ten minutes, using ingredients that can easily be stored at home. For other fascinating information about milk see www.about-milk.info.

Title:
New Easy Way to Make Non-Dairy Milk
Article Distribution and Free Web Content by www.reprint-content.com

Please Rate this Article

5 out of 54 out of 53 out of 52 out of 51 out of 5 

Not yet Rated