New Method Shows Easy Way to Make Non-Dairy Milk

By Russell Eaton

There is a growing trend to consume less dairy milk as more people are discovering the benefits of non-dairy milk. Many stores and supermarkets are now selling soy (soya) milk, rice milk and even almond milk. People find that switching to non-dairy milk is better for health in two principal 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.

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 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 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.

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.

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 (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.

When adding condiments such as maple syrup or vanilla extract, it is impossible to check the taste of the mixture while it is being made 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.

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.