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| Now You Can Make Non-Dairy Milk Quickly & Easily |
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| Written by Russell Eaton |
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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: 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. 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. 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. 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-making machine is less effective at squeezing out all the milk (this is done much more effectively and quickly using a simple strainer). With a milk-maker you are generally left with soggy residue that has not been fully squeezed out. Many milk recipes cannot be made using a milk-making machine as it is principally designed for soybeans. A blender is usually much more effective than the limited mixing capability of a milk-making appliance. 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. 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. 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. If you wish, you can simply buy non-dairy milk sold commercially from a retailer (many supermarkets sell soybean and rice milk). Unfortunately, you are likely to have a limited choice. Also, buying non-dairy milk for the whole family can be quite expensive. It is much cheaper to make your own milk. Furthermore, some commercial non-dairy milks are high in added sugars and may have other additives. 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. About Author: To find out more about a new and easy way to make delicious milk without using any kind of special milk-maker, see Make Your Own Milk. See also www.about-milk.info. Kindly provided by 4Girls.dk You are welcome to use this article on your own website, if you include this link. |
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