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Now You Can Make Non-Dairy Milk Quickly & Easily

By: Russell Eaton 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 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.

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.

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 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 (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.

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.

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.

Once you start making your own milk most people never go back to buying any kind of milk, dairy or non-dairy. As soon as you see how home-made milk is so tasty and nutritious, and as soon as you realize how quick and easy it is to make you will never want to go back to buying commercial milk.

Article Source: http://www.lifeweightloss.com

Using a special new method, you can now make your own milk in less than ten minutes, using ingredients that can easily be kept at home. For more information see also www.about-milk.info.

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